SOUR CREAM AND CHEESE POTATO CASSEROLE RECIPES

Name: Potato Cheese Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10-12 serving(s)
Ingredients: 6 large red potatoes, peeled and cut into 3/4 inch cubes; 2 cups cubed mozzarella cheese; 1 (15 ounce) carton ricotta cheese; 1 cup grated romano cheese or 1 cup parmesan cheese; 1 cup sour cream; 2 green onions, finely chopped (can use more); 3 tablespoons chopped fresh parsley; 1 teaspoon dried basil; 1 tablespoon minced fresh garlic (or to taste); salt and pepper (I use seasoned salt for this); 1 1/2 cups swiss cheese, shredded and divided; 1 cup shredded cheddar cheese (or to taste); 1/4 teaspoon paprika

POTATO CHEESE CASSEROLE RECIPE - FOOD.COM

Potato Cheese Casserole Recipe - Food.com image

Make and share this Potato Cheese Casserole recipe from Food.com.

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

6 large red potatoes, peeled and cut into 3/4 inch cubes
2 cups cubed mozzarella cheese
1 (15 ounce) carton ricotta cheese
1 cup grated romano cheese or 1 cup parmesan cheese
1 cup sour cream
2 green onions, finely chopped (can use more)
3 tablespoons chopped fresh parsley
1 teaspoon dried basil
1 tablespoon minced fresh garlic (or to taste)
salt and pepper (I use seasoned salt for this)
1 1/2 cups swiss cheese, shredded and divided
1 cup shredded cheddar cheese (or to taste)
1/4 teaspoon paprika

Steps:

Preheat oven to 350 degrees F.
Butter a 13 x 9-inch casserole dish.
Cook potatoes in boiling salted water for 8-10 minutes or until tender, drain, set aside.
In a large bowl, combine the next 10 ingredients, and 1 cup Swiss cheese; mix well.
Fold in the potatoes.
Spoon into greased baking dish.
Bake uncovered for 30-35 minutes, or until bubbly and lightly brown.
Top with cheddar and remaining Swiss; sprinkle with paprika.
Let stand 5 minutes before serving.

Nutrition Facts : Calories 486.7, FatContent 26.2, SaturatedFatContent 16.1, CholesterolContent 87.9, SodiumContent 440.8, CarbohydrateContent 39.7, FiberContent 3.9, SugarContent 4.4, ProteinContent 24.7

SOUR CREAM AND ONION TUNA NOODLE CASSEROLE

Sour Cream and Onion Tuna Noodle Casserole image

I have one more casserole recipe to share with you before spring truly breaks forth and our menu planning turns to grilling and salads and all good th

Provided by Brenda Score

Categories main dish

Total Time 1 hours 15 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 10 servings

Number Of Ingredients 18

Ingredients

6 tbsp. Unsalted Butter, Plus A Bit More For Buttering The Baking Dish
1 Large Yellow Onion, Finely Chopped
3 stalks Celery, Chopped
3 cloves Garlic, Minced
1/3 c. All-purpose Flour
2 c. Whole Milk
3/4 c. Half-and-half
1/4 c. Grated Parmesan
1 tsp. Dry Mustard
Kosher Salt And Freshly Ground Black Pepper
1 1/2 c. Frozen Peas
16 oz. weight Cavatappi Noodles (Rotini Or Elbow Would Be A Good Substitute)
1/3 c. Sour Cream
4 oz. weight Grated Gruyere Cheese
2 tbsp. Chopped Fresh Dill, Plus A Bit More For Garnish
2 tbsp. Chopped Fresh Chives, Plus A Bit More For Garnish
2 cans (5 Oz. Size) Albacore Tuna, Drained, Broken Into 1/2-inch Chunks
2 c. Coarsely Crushed Sour Cream And Onion Flavored Potato Chips, Or As Needed

Steps:

Preheat oven to 375°F. Lightly butter the insides of a large baking dish and set aside.Heat butter in a large heavy saucepan with tall sides over medium to medium-high heat. Add onion and celery and cook until just softened, about 5 to 7 minutes. Stir in garlic and cook for 1 minute more. Sprinkle flour over the top and stir lightly for 1 minute. Slowly add milk and half-and-half, and then simmer until mixture is lightly bubbling and thickened, stirring occasionally for about 5 to 7 minutes. Stir in Parmesan and dry mustard, and then season to taste with salt and pepper. Remove saucepan from heat and stir in peas.While sauce is cooking in the saucepan, cook noodles in a large pot of boiling salted water until just al dente. Drain noodles, reserving 1/2 cup of noodle cooking liquid. Transfer noodles to a very large mixing bowl. Pour warm sauce over noodles. Then add sour cream, Gruyere, dill, and chives, and fold to blend. Add reserved noodle cooking liquid a bit at a time until mixture is creamy and moistened to your liking (you may not want to use the full 1/2 cup of liquid). Fold in tuna, taking care to leave some chunks intact. Transfer mixture to prepared baking dish. Sprinkle with crushed potato chips. Tent dish loosely with foil and bake for 20 to 30 minutes, or until hot throughout. Remove foil and bake uncovered for another 5 to 10 minutes, or until top is golden brown and the filling bubbles. Remove from oven, sprinkle with a bit more fresh chopped dill and chives, and serve immediately.

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