Kristas Go To Potato Casserole Recipes

BAKED POTATO CASSEROLE

BAKED POTATO CASSEROLE image

A SIMPLE DELICIOUS CASSEROLE THAT YOUR FAMILY WILL GOBBLE UP!

Provided by Wendi Spraker

Time 48m

Number Of Ingredients 10

Ingredients

5 Baked Russet Potatoes
Salt and pepper to taste
3 Tbs unsalted butter - cut into slices.
2 Cups Grated Cheddar cheese - divided
1 ½ cups Broccoli florets blanched till slightly soft
4 slices bacon - cooked till crunchy and cut into small bits - divided.
1 Cup Sour Cream
1 Can of Condensed Cream of Celery Soup
½ Cup whole milk
½ cup parmesan cheese

Steps:

Preheat the oven to 350.
Prepare a 9x13 baking dish with baking spray or coat with butter.
Cut the baked potatoes up into bite sized pieces and place in the prepared baking dish.
Sprinkle salt and pepper over the potatoes
Dot the butter around the top of the casserole.
Sprinkle half of the grated cheddar cheese over the potatoes
Spread the broccoli florets evenly around the dish.
Sprinkle the bacon bits over the top of the broccoli
In a medium bowl mix the sour cream, soup and milk together and then spread this mixture over the top of the already assembled casserole.
Sprinkle with the remainder of the cheddar cheese
Sprinkle with parmesan cheese.
Top with remaining bacon pieces.
Bake uncovered in preheated oven until bubbly and the corners are golden and crunchy

Nutrition Facts : Calories 355 kcal, Carbohydrate 17 g, Protein 15 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 69 mg, Sodium 433 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

GREEK POTATO CASSEROLE

Greek Potato Casserole image

The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. -Cheryl Woodson, Liberty, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup plain yogurt
1 package (4 ounces) crumbled tomato and basil feta cheese
3 tablespoons pitted Greek olives, chopped
2 tablespoons minced chives
1 teaspoon lemon-pepper seasoning
1/8 teaspoon pepper
1 package (24 ounces) refrigerated mashed potatoes
TOPPING:
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Steps:

In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish. , Combine topping ingredients; sprinkle over casserole., Bake, uncovered, at 350° until golden brown, 40-45 minutes.

Nutrition Facts : Fat 13 g fat (9 g saturated fat), Cholesterol 29 mg cholesterol, Sodium 752 mg sodium, Carbohydrate 24 g carbohydrate, Fiber 4 g fiber, Protein 9 g protein.

KRISTA'S GO-TO POTATO CASSEROLE

Krista's Go-To Potato Casserole image

When she was a young girl, this recipe was donated to Krista by a family friend for a school project she was working on. It was so simple and so delicious that that she's continued to make it again and again throughout her life. As an adult, it has become her favorite recipe to share with others when there is a church meal-train, special gathering, or any time "comfort food" is called for. The rich, classic flavor is universally loved, and her recipe is always in high demand. What's more, this recipe freezes well, allowing her to make double batches for her family, or ahead of time, so that she can share it at a moment's notice. The perfect hospitality meal! - Contributed by Krista Herling

Provided by Gwendy D.

Categories < 4 Hours

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs frozen hash browns (I prefer cubed)
1/4 teaspoon pepper
1/4 cup chopped onion
1 (10 1/2 ounce) can cream of chicken soup (or Mushroom)
1 cup milk
1 cup sour cream
2 cups grated cheddar cheese
2 cups diced ham
1 1/2 cups corn flakes, crushed
1/4 cup melted butter

Steps:

Mix all the above ingredients BEFORE you add it to the hash browns because if they're frozen and you just add stuff one at a time it will make big frozen chunks that's hard to mix!
Pour into 9x13 pan. Crush on top - your favorite plain cereal. I.
use corn chex. You can also use corn flakes or even plain crackers.
Sprinkle 1/4 c melted butter on top (optional).
Bake at 350 for 60 to 75 minutes, or until heated and bubbly. Enjoy!
To freeze, simply leave the Chex/crackers off until ready to bake. Make sure the casserole is thawed completely before cooking.

Nutrition Facts : Calories 593.2, Fat 39.1, SaturatedFat 20, Cholesterol 85.3, Sodium 1132.6, Carbohydrate 42.3, Fiber 2.5, Sugar 3.9, Protein 21.4

KRISTINA'S POTATO SALAD

Kristina's Potato Salad image

From The New Moosewood Cookbook which was first published in the late 1970s. This is the most amazing & delicious potato salad I've ever eaten, worth the price of the cookbook for this dish alone. Easily makes a full meal. Cooking time is actually minimum chilling time. UPDATE: If you're just looking for a traditional potatoes-boiled eggs-mayo salad, this is not the one for you.

Provided by echo echo

Categories One Dish Meal

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 24

Ingredients

6 medium potatoes, unpeeled, boiled in skins, diced
2 hard-boiled eggs, chopped
2 medium tomatoes, diced
1 chopped sweet pepper, chopped
2 scallions, minced
1 cucumber, chopped
chopped fresh parsley
alfalfa sprout
1/2 cup toasted cashews
1/4 cup mixed roasted sunflower seeds or 1/4 cup sesame seeds
carrot, coarsely grated (optional)
chopped celery (optional)
radish (optional)
raw fresh peas (optional)
3/4 cup mayonnaise
1 -2 teaspoon salt and pepper, to taste
1 dash tamari
1/2 cup cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon tarragon
1 teaspoon prepared horseradish
fresh spinach (optional)
olive (optional)
lemon wedge (optional)

Steps:

Combine potatoes through peas.
Combine mayonnaise through horseradish and toss with potatoes mixture.
Chill.
If desired, serve on a bed of spinach garnished with olives and lemon wedges.

Nutrition Facts : Calories 429, Fat 20, SaturatedFat 3.4, Cholesterol 78.3, Sodium 326.3, Carbohydrate 54.9, Fiber 7, Sugar 7.5, Protein 10.5

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