LEFTOVER POTATO SALAD CASSEROLE RECIPE RECIPES

Steps:

• TO SERVE HOT AS A CASSEROLE; grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture).
• Set oven to 350 degrees F.
• In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined.
• Mix in green onion and yellow onion.
• Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined.
• Transfer/spread the mixture to prepared casserole dish.
• At this point you may cover and refrigerate for up to 24 hours until ready to bake.
• Bake 25-30 minutes or until hot and bubbly.
• Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted.
• TO SERVE AS A COLD POTATO SALAD; make as stated in steps 3-5 reducing the melted butter to 2 tablespoons.
• Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.
• DELICIOUS!

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.