1/2 cup italian-seasoned bread crumbs
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon pepper
4 large potatoes, peeled and halved
2 tablespoons butter OR margarine, melted
is a shallow bowl, combine the bread crumbs, paprika, salt and pepper. brush potatoes with butter; roll in crumb mixture until coated. place in a greased 13″x9″x2″ baking dish. cover and bake at 350° for 1 hour or until tender.
6 servings
1 1/2 tablespoons butter
1 clove garlic, crushed
4 large potatoes, peeled and sliced
1 egg, beaten
3 cups hot milk
1 1/4 cups swiss cheese, grated
4 slices bacon, diced and cooked
combine butter and garlic and use to grease a casserole dish.
place sliced potatoes in dish. mix egg, milk and cheese together and pour over potatoes. bake in oven at 350° for 1 1/4 hours or until potatoes are tender. when potatoes are done, sprinkle the cooked, diced bacon on top.
Serves 6
2 potatoes, peeled and diced
2 tablespoons butter OR margarine, softened
1/4 cup milk
1/4 cup sour cream
1/2-3/4 teaspoon dillweed
1/2-3/4 teaspoon salt
1/4 teaspoon pepper
cook potatoes in boiling water until tender; drain. mash with remaining ingredients.
4 servings
1 can cream of mushroom soup
1/2 cup skim milk
1 large onion, chopped
4 medium potatoes peeled, diced and cooked
paprika
in a bowl, combine soup, milk and onion. stir in the potatoes. pour into a 1 1/2 quart baking dish that has been coated with non-stick cooking spray. sprinkle with paprika. bake, uncovered, at 350 degrees for 30 minutes or until bubbly.
8 servings
1 package (32 oz) frozen southern-style hash brown potatoes, thawed
1 pound american cheese, cubed
1 can cream of chicken soup
2 cups (16 oz) sour cream
3/4 cup butter OR margarine, melted, divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups corn flakes, slightly crushed
fresh savory, optional
in a large bowl combine hash browns, cheese, soup, sour cream, 1/2 cup butter and onion. spread into a greased 13″x9″x2″ baking dish. sprinkle with paprika. combine corn flakes and remaining butter; sprinkle on top. bake, uncovered, at 350 degrees for 50-60 minutes or until heated through. garnish with savory if desired.
8-10 servings
2 cans cream of potato soup
1 cup sour cream
1/2 teaspoon garlic salt
1 package (2 lbs) frozen hash browns
2 cups shredded cheddar cheese
1/2 grated parmesan cheesel
is a large bowl combine soup, sour cream and garlic salt. add potatoes and cheddar cheese. mix well. pour into a greased 13″x9″x2″ baking dish. top with parmesan cheese. bake, uncovered, at 350 degrees for 55-60 minutes or until potatoes are tender.
12-16 servings
2 pounds red potatoes, quartered
1/2 cup water
1/2 cup miracle whip
1/4 cup chicken broth
2 teaspoons dried oregano leaves
1 teaspoon garlic powder
1/2 teaspoon onion powdet
place potatoes and water in 2 quart casserole; cover. microwave on HIGH 12-15 minutes, stirring after 8 minutes. drain. mix remaining ingredients. stir in potatoes; cover. refrigerate 1 hour. drain, reserving salad dressing mixture. arrange potatoes on skewers. grill, covered for 4 minutes. rotate skewers; brush with reserved salad dressing mixture. continue grilling 4 more minutes.
1 pound potatoes
2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
2 tablespoons onion
1 teaspoon margarine
heat 2 tablespoons margarine in saucepan over low heat until melted. blend in flour, salt and pepper. cook over low heat, stirring constantly, until mixture is smooth and bubbly. remove from heat. stir in milk. heat to boiling, stirring constantly. boil and stir 1 minute. layer 1/2 the potatoes, all of the onion, and 1/2 of the sauce in a greased 1 quart casserole. top with remaining potatoes and sauce. dot with 1 teaspoon margarine. cover and cook in 350 degree oven 30 minutes. uncover and cook 35 minutes longer.
3 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
3 1/2-4 cups thinly sliced potatoes (about 3 medium)
2 tablespoons minced onion
place butter in 1 qt microwave-safe dish. microwave on HIGH 1-2 minutes or until melted. blend in flour and seasonings. gradually stir in milk. microwave on HIGH 8-10 minutes, stirring after 4 minutes.
layer 1/2 of the potatoes , onion and sauce in a greased 2 qt dish. repeat layers. cover.
microwave on MED-HIGH 24-28 minutes. let stand 5 minutes.
1 can cream of onion soup
3/4 cup milk
1/2 teaspoon pepper
8 cups thinly sliced raw potatoes
8 ounces (2 cups) shredded american cheese
8 ounces (2 cups) shredded cheddar cheese
heat oven to 375 degrees. grease 3 quart casserole or 13″x9″ baking dish. in small bowl, combine soup, milk and pepper. in casserole, layer 1/2 each of potatoes, soup mixture and cheeses. repeat layers. cover. bake at 375 degrees for 1 1/2 hours. uncover. continue baking 15-20 minutes or until potatoes are tender.
