Moms Potato Puff Casserole Recipes

CHEESY TACO POTATO PUFF CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Spray 8x8-inch glass baking dish with cooking spray. Place potato puffs and drained tomatoes in baking dish. Sprinkle evenly with taco seasoning; toss together.
• Bake 25 minutes or until potatoes are golden brown and crisp, turning gently once halfway. Remove from oven; sprinkle with cheese.

POTATO PUFF CASSEROLE

Steps:

• In skillet combine ground beef, onion, and green pepper.
• Cook over medium heat breaking up meat with fork until brown, and vegetables are tender.
• Add chili sauce, soup and water.
• Turn into 1-1/2 quart casserole.
• Cover top with frozen potato puffs.
• Bake 375 degrees for 35 minutes or until brown.

POTATO PUFF CASSEROLE

Steps:

• In a large skillet, saute onion in butter until tender. Stir in the milk, mustard, salt and pepper; bring to a boil. Remove from the heat; stir in potatoes. Stir in egg yolks until blended. Cool at room temperature for 15 minutes. Stir in the cheese if desired. , In a small bowl, beat egg whites until soft peaks form. Fold into potato mixture. Spoon into a greased 1-qt. baking dish. , Bake at 350° for 40-45 minutes or until puffed and lightly browned.

MOM'S POTATO PUFF CASSEROLE

Steps:

• Prepare Hungry Jack mashed potatoes. Substitute cottage cheese for milk.
• Stir in dill. Care should be taken not to get potatoes pasty.
• Brown ground beef in a large skillet; drain fat.
• Add onion five minutes before end of browning.
• Stir in garlic powder and salt.
• Add mixed vegetables and 2 cans of soup - DO NOT ADD WATER.
• Pour hamburger mix into 9x13 pan and spread evenly.
• Spoon potato mix on top of hamburger mix to make individual clumps for each serving.
• Bake at 350° for 45 minutes or until potatoes start to brown.

MOM'S POTATO PUFFS

Steps:

• In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
• Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.