RED POTATO CHEESE CASSEROLE RECIPES

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LOADED RED POTATO CASSEROLE RECIPE: HOW TO MAKE IT



Loaded Red Potato Casserole Recipe: How to Make It image

This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer. It's an ideal dish for tailgating and potlucks. —Charlane Gathy, Lexington, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 9

16 small red potatoes (about 1-3/4 pounds)
1/2 cup 2% milk
1/4 cup butter, cubed
1/2 teaspoon pepper
1/8 teaspoon salt
1-1/2 cups shredded cheddar cheese, divided
1/2 cup crumbled cooked bacon
1 cup sour cream
2 tablespoons minced fresh chives

Steps:

  • Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot., Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.

Nutrition Facts : Calories 187 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 245mg sodium, CarbohydrateContent 15g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

HAM & POTATO CASSEROLE | JUST A PINCH RECIPES



Ham & Potato Casserole | Just A Pinch Recipes image

In 1981 I attended the year-long program at His Hill Bible School in Comfort, Texas. We were especially blessed because the cook, Brian Funk, was not only a graduate of the Culinary Institute of America, but also a French cooking school! Brian later married the nurse, Roanne Hiser, and they moved on to other ministries. While he was at His Hill, Brian served a dish similar to this one. In 1990, the Funks published their cookbook, "Come On, Let's Eat" (now in it's 4th edition). This recipe is based on the "Gourmet Potatoes" from their cookbook. Making this dish brings back fond memories!

Provided by Elin Criswell @TheCountrySoaper

Categories     Pork

Prep Time 1 hours 30 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 8

3 pound(s) red potatoes, small
3 cup(s) cheddar cheese, grated
1/2 cup(s) butter
24 ounce(s) sour cream
1 medium onion, finely chopped, sauted
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
4 cup(s) ham, cubed

Steps:

  • Cook the potatoes in the skins until done (do not overcook). Allow to cool. Slice into thin slices. Set aside.
  • Saute the onion in butter until tender. Add the grated cheese, stir until blended. Remove from heat, then add the salt, pepper and sour cream, mixing well.
  • Grease a 13" x 9" pan, add cubed ham and sliced potatoes. Pour sour cream mixture this, then stir with a spoon in order to thoroughly cover the ham and potatoes with the sour cream mixture. Bake, uncovered at 350 degrees for 30 - 40 minutes.

More about "red potato cheese casserole recipes"

LOADED RED POTATO CASSEROLE RECIPE: HOW TO MAKE IT
This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer. It's an ideal dish for tailgating and potlucks. —Charlane Gathy, Lexington, Kentucky
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Side Dishes
Calories 187 calories per serving
  • Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot., Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.
See details


HAM & POTATO CASSEROLE | JUST A PINCH RECIPES
In 1981 I attended the year-long program at His Hill Bible School in Comfort, Texas. We were especially blessed because the cook, Brian Funk, was not only a graduate of the Culinary Institute of America, but also a French cooking school! Brian later married the nurse, Roanne Hiser, and they moved on to other ministries. While he was at His Hill, Brian served a dish similar to this one. In 1990, the Funks published their cookbook, "Come On, Let's Eat" (now in it's 4th edition). This recipe is based on the "Gourmet Potatoes" from their cookbook. Making this dish brings back fond memories!
From justapinch.com
Reviews 5
Category Pork
  • Grease a 13" x 9" pan, add cubed ham and sliced potatoes. Pour sour cream mixture this, then stir with a spoon in order to thoroughly cover the ham and potatoes with the sour cream mixture. Bake, uncovered at 350 degrees for 30 - 40 minutes.
See details


LOADED RED POTATO CASSEROLE - TASTE OF HOME
This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer. It's an ideal dish for tailgating and potlucks. —Charlane Gathy, Lexington, Kentucky
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Side Dishes
Calories 187 calories per serving
  • Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot., Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.
See details


CHEESY POTATO CASSEROLE RECIPE - HOW TO MAKE CHEESE POTAT…
Sometimes called funeral potatoes, this cheesy potato casserole is the ultimate comfort food. It's delicious any time of year- for holidays, BBQs, and family dinners.
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Total Time 1 hours 10 minutes
Category comfort food, side dish
  • Preheat the oven to 375˚. Heat a medium skillet over medium heat. Add 2 tablespoons of butter, then add the onion. Cook for 5 minutes, then add the garlic. Cook until the onion are slightly softened, about 2 minutes more. Transfer to a plate and let cool slightly. In a large mixing bowl, combine the sour cream, cream of chicken soup, cheddar, hash brown potatoes and the onion mixture. Transfer to a greased three-quart casserole dish. Cover the casserole and bake for 45 minutes. Meanwhile, place the remaining 6 tablespoons of butter in a small bowl. Cover and microwave for 45 to 60 seconds until melted. Mix in the breadcrumbs and parsley.  Top the casserole with the breadcrumb mixture and return to the oven, uncovered, for another 25 to 30 minutes, until the top is golden brown and the casserole is bubbly all over.
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HAM & POTATO CASSEROLE | JUST A PINCH RECIPES
In 1981 I attended the year-long program at His Hill Bible School in Comfort, Texas. We were especially blessed because the cook, Brian Funk, was not only a graduate of the Culinary Institute of America, but also a French cooking school! Brian later married the nurse, Roanne Hiser, and they moved on to other ministries. While he was at His Hill, Brian served a dish similar to this one. In 1990, the Funks published their cookbook, "Come On, Let's Eat" (now in it's 4th edition). This recipe is based on the "Gourmet Potatoes" from their cookbook. Making this dish brings back fond memories!
From justapinch.com
Reviews 5
Category Pork
  • Grease a 13" x 9" pan, add cubed ham and sliced potatoes. Pour sour cream mixture this, then stir with a spoon in order to thoroughly cover the ham and potatoes with the sour cream mixture. Bake, uncovered at 350 degrees for 30 - 40 minutes.
See details


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