Green And Gold Potato Casserole Recipes

GREEN AND GOLD POTATO CASSEROLE

Steps:

• Peel potatoes and onions and slice in 1/4" slices.
• Layer in a 2-qt casserole dish.
• Dot butter over the top, then pour over the hot water mixed with vegeta.
• Cover and Microwave on High for 17 to 20 minutes.
• Uncover casserole and sprinkle with cheese and parsley and microwave at high for 1/2 to 1 minute uncovered.

GREEN BEAN AND POTATO CASSEROLE

Steps:

• 1. Preheat the oven to 350°F. Butter an 8 by 8-inch covered baking dish.
• 2. In a large soup pot, combine the potatoes, cream, garlic, thyme, salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cook until the cream is slightly reduced, about 5 minutes. Stir in the green beans and carefully transfer the mixture to the baking dish. Cover and bake 30 minutes.
• 3. Uncover and continue to bake until the cream is bubbling and the vegetables are tender, about 10 minutes longer. Increase the oven temperature to 400°F., scatter the gruyere and bacon over the top and bake until the cheese is melted and golden, 10 to 15 minutes longer. Remove the casserole from the oven and let rest for 20 minutes. Sprinkle with the crispy onions and serve.

INCREDIBLE POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.
• Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl.
• Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour mixture into casserole dish.
• In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole.
• Bake in a preheated oven 45 minutes.

GREEN BEAN POTATO BAKE

Steps:

• In a greased 13x9-in. baking dish, layer the potatoes, beans, ham, 2 cups cheese and onion. In a large bowl, combine the soup, milk, mayonnaise and sour cream; pour over the top and gently stir to coat., Cover and bake at 350° for 45 minutes. Uncover, sprinkle with remaining cheese. Bake 5-8 minutes longer or until cheese is melted.

EASY LOADED BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
• Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
• Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
• Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.

GREEN AND GOLD CASSEROLE

Steps:

• Lightly grease 9X13 baking dish.
• Unroll 1 package crescent rolls and press evenly in baking dish to cover bottom, sealing perforations.
• Sprinkle with 1/4 cup parmesan.
• Bake 350* for 10-15 minutes until golden.
• Meanwhile, place zucchini, onions and mushrooms in a large steamer basket. Cover and steam 8-10 minutes. (I saute them until they water out, it's better that way I think.).
• Remove and set aside.
• In large bowl, stir together sour cream, flour and salt and pepper, then add zucchini mixture and artichokes.
• Turn into pan, spread evenly over crust and top with the monterey jack cheese.
• Unroll remaining crescent rolls, separate into triangles, and arrange them on top of cheese.
• Sprinkle with remaining parmesan and bake at 350* for 30-40 minutes until top is golden and filling is heated through.