Vegetables & Side Dishes

Deviled Potatoes

Summary

Yield
8 Servings
SourceDot Schweikart (1973)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

1 t
mustard
1 T
onion (chopped)
1⁄2 c
sour cream
 
potato flakes (enough to make 8 servings, cooked for mashed potatoes)

Instructions

Mix mashed potatoes, mustard, onions and sour cream. Put in casserole and heat in oven about 20 or 30 minutes. Use moderate heat, about 350°. (Great accompaniment for fish fries.)

Veggie Stuffed Potatoes

Summary

Yield
2 Servings
SourceCrystal Pearson (2004)
Prep time
10 minutes
Cooking time
7 minutes
Total time
17 minutes

Ingredients

2
potatoes (medium, baking)
1⁄2 c
sour cream
1 c
cheddar cheese (shredded)
1⁄2 c
frozen broccoli (thawed)
2 T
cooked bacon (crumbled)
1⁄2 t
garlic salt
1⁄4 t
lemon pepper seasoning

Instructions

Place potatoes on a microwavable plate. Pierce several times with fork. Microwave on high for 6 to 8 minutes, or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp of each, leaving a thin shell. In a bowl, mash the pulp with sour cream. Stir in cheese, broccoli, bacon, garlic salt and lemon pepper. Spoon into potato shells. Microwave, uncovered, on high for 1 to 2 minutes, or until heated through.

Chilean Spicy Potato & Tomato Casserole

Summary

Yield
4 Servings
SourceMarcia Baum (1999)
Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes

Ingredients

2 T
vegetable oil
1
onion (medium, thinly sliced)
1 clv
garlic (minced)
 
salt (to taste)
5
potatoes (medium, cooked, peeled and sliced, about 1 1/2 lbs)
4
tomatoes (peeled and sliced)
2
serrano chilies (or jalapeno chilies, seeded and finely minced)
2 T
Parmesan cheese (freshly grated)
1⁄4 c
Gouda cheese (grated)
1 c
half and half (or whole milk)

Instructions

Preheat oven to 400 degrees. Oil a medium baking dish. In a small skillet, heat oil over medium heat. Add onion and sauté, stirring occasionally, until softened but not brown, about 5 minutes. Add the garlic and cook 1 minute more. Season with salt. Scatter half of the onions on the bottom of the casserole dish. Cover with half of the potatoes and half of the tomatoes; salt lightly. Sprinkle half of the chiles and cheese on top. Repeat the layers, ending with the cheese. Pour the half-and-half evenly over the vegetables. Bake 35 to 40 minutes, or until the liquid has been absorbed and the cheese is brown. Serve at once.

Cheesy Potatoes

Summary

Yield
8 Servings
SourceAnnette Heffernan (2001)
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes

Ingredients

2 pk
frozen Ore-Ida O'Brien potatoes (24-oz each)
1 pt
half & half
1⁄2 c
margarine
12 oz
Velveeta cheese
1⁄2 c
cheddar cheese

Instructions

Spread potatoes in a 9 x 13-inch baking dish. Melt together half & half, margarine and Velveeta cheese. Pour over potatoes and bake for 1 hour at 325° to 350°. Grate cheddar cheese and spread on top 10 minutes before end of bake time.

Jiffy Potato Casserole

Summary

Yield
6 Servings
SourceJan MelI (2002)
Prep time
15 minutes
Cooking time
1 hour, 30 minutes
Total time
1 hour, 45 minutes

Ingredients

1 cn
cream of potato soup
1 cn
cream of celery soup
1 c
milk (use less if recipe is doubled)
1 c
sour cream
 
salt (to taste)
 
pepper (to taste)
1 pk
frozen hash brown potatoes (thawed, large)
 
cheddar cheese (grated)

Instructions

Preheat oven to 350 degrees. Blend soups, milk, sour cream and seasonings until smooth. Add potatoes. Put in 7 x 11-inch or 9 x 13-inch baking dish. Bake for 1 hour. Top with cheese and continue baking 30 minutes more. Serves 6 to 8.

Grated Potato Casserole

Summary

Yield
6 Servings
SourceJoy Greer (1976)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

1 c
milk
3
eggs
1 1⁄2 t
salt
1 c
cheddar cheese (cubed)
2 T
margarine (soft)
1⁄2
green pepper (seeded and cut up)
1 T
pimento (drained)
1
onion (small, quartered)
4
potatoes (medium, pared and cubed, makes about 2 1/2 or 3 c)

Instructions

Preheat oven to 350°. Grease 1 1/2 - quart casserole. Put all ingredients in blender container in order listed. Cover and run on speed 6 or high speed just until all potatoes go through. Do not overblend. Pour into casserole and bake 1 hour.

Cindy's Potato Casserole

Summary

Yield
6 Servings
SourceLaura L. Griffin (1999)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Ingredients

2 lb
frozen hash browns (thawed)
1⁄2 c
butter
1 cn
cream of chicken soup
8 oz
sour cream
1⁄2 c
onion (chopped)
10 oz
sharp cheddar (grated)
 
salt (to taste)
 
pepper (to taste)
2 c
cornflakes (crushed)
1⁄4 c
butter (melted)

Instructions

Mix first seven ingredients together. Place in greased pan. Top with a mixture of the cornflakes and butter. Bake, uncovered, at 350° for 45 minutes.

Potato Casserole

Summary

Yield
10 Servings
SourceLaura Dureska (1984)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

3 pk
frozen hash browns (6 chunks shredded)
1⁄4 c
margarine (melted)
1 pt
sour cream
1⁄2
onion (medium, chopped)
1 c
Potato chips (crushed)
1⁄4 t
salt
1⁄2 t
pepper
1 cn
cream of chicken soup (undiluted)
10 oz
cheddar cheese (grated)

Instructions

Mix all ingredients except potato chips. Pour into buttered casserole. Cover with potato chips. Bake at 350° for 1 to 1 1/2 hours. Serves 10 to 12.

Parmesan Potatoes

Summary

Yield
6 Servings
SourceHeather Phalen (1993)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Ingredients

12
red skin potatoes (small, unpeeled and quartered)
1⁄2 c
Parmesan cheese (grated)
1⁄4 c
flour
1 t
salt
1 t
pepper
4 T
butter

Instructions

Preheat oven to 350°. Cut potatoes into quarters. Put cheese, flour, salt and pepper into paper bag. Add potatoes, hold top of bag and shake. Put butter in 9 x 13-inch pan. Place in heated oven until butter melts. Add coated potatoes. Bake at 350 degrees for 20 minutes. Using spatula, turn potatoes over and bake 20 minutes longer. Test with fork to see if potatoes are done. If needed, continue baking until completely cooked.

Hot Curried Fruit

Summary

Yield
6 Servings
SourceLucy Tammen (1989)
Prep time
8 hours, 10 minutes
Cooking time
45 minutes
Total time
8 hours, 55 minutes

Ingredients

1 cn
pineapple (large)
1 cn
pears (large)
1 cn
peaches (large)
 
maraschino cherries (as many as you want for color)
1⁄3 c
butter
1⁄2 c
brown sugar
1 1⁄2 t
curry powder
1⁄8 t
salt
 
juice of 1/2 lemon

Instructions

Drain fruit, reserve the juices mixed together. Place fruit in casserole. Melt butter. Add 1/4 cup of the juice, brown sugar, curry, salt and lemon juice. Dribble over fruit. Let stand in refrigerator, covered, overnight. Bake, uncovered, at 375° for 45 minutes, until hot and bubbly. Serve with meat course or chicken salad.

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