Pimento Potato Casserole Recipes

PIMIENTO-CHEESE BREAKFAST CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat cheese, mayonnaise, pimiento peppers, green chiles, green onions, jalapeño chiles, Worcestershire sauce and ground red pepper with electric mixer on medium speed 1 to 2 minutes or until creamy.
• In another large bowl, beat eggs with whisk; stir in cheese mixture. Add potatoes and ham to bowl; stir until well mixed. Transfer mixture to baking dish.
• Bake 43 to 48 minutes or until edges are golden brown and center is set. Let stand 15 minutes; top with parsley before serving.

JALAPENO POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
• Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
• Bake until the potatoes are completely tender, about 30 minutes.

PIMENTO POTATO CASSEROLE

Steps:

• Boil potatoes in jackets until almost done; chill until very cold; peel and shred with a grater Melt butter in double boiler Add cheese, a small amount at a time Mix together the sour cream and milk Add to cheese mixture.
• Add onions and stir Add Salt and pepper to taste Add shredded potatoes Put in casserole dish Bake at 350 for 45 minutes, uncovered.