Cheddar Parmesan Potatoes

Ingredients:

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Parmesan cheese
5 cups sliced, cooked and peeled potatoes
1/4 cup bread crumbs



Directions:

In a saucepan, melt butter over low heat.

Stir in flour until smooth.

Gradually add milk.

Cook and stir over medium heat until mixture thickens.

Remove from heat and add salt and cheeses.

Stir until Cheddar cheese melts.

Place potatoes in a greased 2-quart baking dish and
add cheese mixture, stirring gently to mix.

Sprinkle bread crumbs on top.

Bake uncovered at 350 degrees F for 30 to 35 minutes.

Makes 6 to 8 servings.


Source

Ham and Swiss Cheese Potato Bake

There is nothing like an awesome meal that
is quick and easy . . . this is comfort food!

Serves: 6

Prep. time: 10 minutes

Cooking time: 65 minutes




1 package Betty Crocker® julienne potatoes
2 1/2 cups boiling water
2/3 cup milk
1 1/2 cups cubed fully cooked ham
1 cup shredded Swiss cheese, (4 ounces)
1/2 cup plain dry bread crumbs





Heat oven to 400°F.

Stir together potatoes, sauce mix and boiling water in
ungreased 2-quart casserole. Stir in milk, ham and cheese.

Bake uncovered 50 minutes; sprinkle with bread crumbs.

Bake 10 to 14 minutes longer or until top is golden brown.







Source: Betty Crocker® Cookbook

Scalloped Potatoes

Yummy, inexpensive and easy . . . the ultimate comfort food :)

Ingredients:

4 cups thinly sliced potatoes
1/2 cup thinly sliced onions
1 can (10 oz.) cream of mushroom soup
1/2 cup milk
Salt and pepper
Paprika

Directions:

Layer potatoes and onions in a 1 1/2 quart casserole.

Mix soup, milk, and salt and pepper. Pour over top the potatoes. Sprinkle with paprika.

Cover and bake at 375 degrees for about 1 hour to 1 hour 15 minutes, until potatoes are cooked.

Remove cover for the last 10 minutes.

Makes 4 servings.

Country Scalloped Potatoes

Prep Time: 15 min.
Bake Time: 1 hr. 10 min.
Stand Time: 10 min.

INGREDIENTS

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

1 can (10 1/2 ounces) Campbell's® Chicken Gravy

1 cup milk

5 medium potatoes, peeled and thinly sliced (about 5 cups)

1 small onion, thinly sliced (about 1/4 cup)

2 1/2 cups diced cooked ham

1 cup shredded Cheddar cheese (about 4 ounces)

DIRECTIONS

Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in 3-quart shallow baking dish. Repeat the layers. Cover the baking dish.

Bake at 375°F. for 40 minutes. Uncover and bake for 25 minutes. Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.



Source: Campbell Soup

Ore-Ida Loaded Potato Soup

Winner: Ore-Ida Employee Recipe Contest
Ore-Ida Loaded Potato Soup

Cooking time: 15 minutes
No. of Servings: 4-6



Ingredients:

1 24 oz. bag Ore-Ida® Steam n' Mash Garlic Seasoned Potatoes
2 cups broccoli florets, frozen
1 jar Classico Creamy Alfredo sauce
2 cups milk
1/4lb bacon
1 cup cheddar cheese
¼ cup green onions, chopped


Directions:

Prepare Ore-Ida Steam n' Mash Garlic Seasoned Potatoes in the microwave, as directed on package.

While the potatoes are cooking, cut bacon into mall strips, chop green onions and shred cheddar cheese. Fry bacon in a sauce pan over med-high heat, set aside.

Turn heat down to medium-low and Pour Classico® Creamy Alfredo into sauce pan.

Add milk and broccoli florets, and stir soup occasionally.

Pour one cup of cooked potatoes into small bowl, mash.

Blend mashed potatoes into soup.

Pour 1 cup of cooked potatoes into individual serving bowls. Ladle soup over
the potatoes.

Top with cheese, bacon and green onions.

Cheesy Potato Casserole

Cooking time: 14 minutes
No. of Servings: 6

Ingredients:

1 bag Steam n Mash Cut Russet Potatoes
1 can condensed cream of chicken soup
1 small onion, thinly sliced
2 cups shredded cheddar cheese, divided
Salt and pepper to taste


Directions:

Stir 1 cup of the cheddar cheese and cream of chicken soup together,
adding salt and pepper to taste.

Mix cheese mixture with frozen potatoes
and onion in a microwave safe casserole dish.

Microwave for 12 minutes;
stirring half-way through.

Top with shredded cheese and heat an
additional 30 seconds.

Scalloped Chicken and Potatoes

Prep Time: 15 min
Start to Finish: 55 min
Makes: 5 servings

1 box (4.8 oz) Betty Crocker® sour cream 'n chives sliced potato mix
2 1/4 cups boiling water
3/4 cup half-and-half or whole milk
3 cups cubed cooked chicken
1 cup Green Giant® frozen sweet peas
1 can (8 oz) Green Giant® mushroom pieces and stems, drained
1/2 cup Progresso® plain bread crumbs
1/4 cup butter or margarine, melted
1 tablespoon chopped fresh parsley


Heat oven to 450°F.

In ungreased 2-quart casserole, mix uncooked potatoes, sauce mix, boiling water, half-and-half, chicken, peas and mushrooms.

Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.

In small bowl, mix remaining ingredients; sprinkle over potato mixture.

Bake uncovered about 5 minutes longer or until light golden brown.

Hard Rock Cafe Baked Potato Soup

8 Bacon slices - fried & crumbled
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
¼ cup Parsley - chopped
1½ tsp Granulated garlic
1½ tsp Salt
1½ tsp Red pepper sauce
1½ tsp Coarse black pepper
1 cup Cheddar cheese - grated
¼ cup Green onions - diced



Chop bacon; reserve. Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes.

Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden.

Add chicken stock gradually, whisking to prevent lumps until liquid thickens.

Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper.

Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions, heat until cheese melts smoothly.

Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.


Makes 8 Servings.

Potato Soup with Shrimp

1/2 stick butter
1 small onion, diced
2 medium carrots, diced about the same size as the onion
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk or chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
2 cups salted water
1 pound medium shrimp
Crumbled bacon bits, for garnish
Grated sharp Cheddar, for garnish
Dill sprigs, optional garnish

In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, and pepper.

In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 to 3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.

Cook's Note: If you don't have access to shrimp, use corn.

Recipe courtesy of Paula Deen, The Food Network

Oven Fried Potato Wedges

3 large baking potatoes
1/2 cup mayonnaise
1/2 teaspoon hot sauce
1/4 teaspoon onion salt
1/2 teaspoon House Seasoning, recipe follows
1/8 teaspoon black pepper
2 cups cornbread dressing mix

Preheat the oven to 375 degrees F.

Wash the potatoes and cut each into 6 thick wedges. Mix the mayonnaise with the hot sauce, onion salt, House Seasoning and pepper. Coat the potato wedges with the mayonnaise mixture and roll them in the dressing mix. Place in a greased baking dish and bake for 45 to 50 minutes, or until the potatoes are tender. Serve with your favorite dip.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Recipe from Paula Deen, The Food Network

Hash Brown Casserole

One of my favorite places to eat breakfast is Cracker Barrel Restaurant . . . their hash brown casserole is one of the reasons (and the biscuits and gravy) . . . this recipe comes very close to that casserole!


1 can cream of chicken soup
8 oz. grated Colby cheese
1/2 cup melted butter
1 small minced onion
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns


Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.

Combine soup, cheese, butter, onion, salt, and pepper in a large bowl.

Fold the frozen shredded hash browns into the mixture.

Pour into prepared pan.

Bake in a 350 degree oven for 35-40 minutes until top is browned.

Potatoes are one of my favorite things . . . this is a great variation of plain mashed potatoes.

I'm looking for a recipe that is similar to the baked potato soup served at Chili's . . . it has to be one of my favorite meals with a salad. If anyone has the recipe, I'd really appreciate it!

Mashed Potato Casserole

Makes 10 to 12 servings

4 pounds Yukon Gold potatoes, peeled and cut into ¾-inch chunks
8 ounces light cream cheese, cut into pieces, room temperature
1 cup (4 ounces) shredded sharp cheddar cheese
2/3 cup milk
2 tablespoons unsalted butter
Salt and freshly ground pepper
2 tablespoons chopped fresh chives

Position a rack in the center of the oven and pre-heat to 350 degrees F. Butter a 9 x 13-inch baking dish.

Place the potatoes in a large saucepan and add enough lightly salted water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until potatoes are tender, about 15 minutes. Drain and return to pot.

With a hand-held electric mixer mash potatoes until chunky. Add the cream cheese, ¾ cup of the cheddar, milk, butter, and salt and pepper to taste and mix until smooth. Stir in the chives. Spread evenly in the baking dish and top with remaining ¼ cup of cheddar.

Bake until the cheese is melted and the casserole is heated through, about 10 minutes. Serve hot.

The casserole can be prepared without the cheese topping up to 1 day ahead, covered, and refrigerated. If chilled, add the cheese topping and bake until heated through, about 45 minutes.

Recipes from Art Smith's blog on Yahoo.com

Hash Brown Quiche

My favorite meal is breakfast . . . I love eggs and potatoes . . . this is quick, easy and delicious. You can come up with your own variations . . . I like mine with no meat, a variety of peppers and cheeses . . . whatever you like.

Ingredients:

• 3 cups, shredded frozen hash browns, thawed and drained
• 4 tablespoons (1/2 stick) butter, melted
• 3 large eggs, beaten
• 1 cup half-and-half
• 3/4 cup diced cooked ham
• 1/2 cup diced green onions
• 1 cup shredded Cheddar
• Salt and freshly ground black pepper

Directions:

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate.

Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp. 

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

This recipe comes from Paula Deen, Food Network