Kristas Potato Casserole Recipes

BAKED POTATO CASSEROLE

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

KRISTINA'S POTATO SALAD

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.

KRISTEN'S PARMESAN ROASTED POTATOES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the potatoes into a mixing bowl, and drizzle with olive oil. Sprinkle with kosher salt, black pepper, Parmesan cheese, and thyme leaves. Toss to evenly coat, and transfer to a 9x13-inch baking dish.
• Bake in the preheated oven until the potatoes are golden brown on the edges and tender when pierced with a fork, about 1 hour. Serve hot or at room temperature.

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.