Potato Corn Casserole Recipes

MOM'S CHEESY MASHED POTATO AND CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Peel the potatoes and cut them into quarters.
• Put the potatoes in a pan and just cover them with cold water. Add salt.
• Bring to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork.
• Mash potatoes with a potato masher or use an electric mixer on low. Don't try and get the potatoes to be lump free, as that is part of what makes them good.
• Season potatoes with salt and pepper to taste.
• Grease the bottom of a 9x13 pan.
• Pour well drained corn into the pan (make sure the corn is REALLY well drained there will be too much liquid. I press on the corn with a clean kitchen towel or paper towels to sop up the extra liquid).
• Cover the corn with the mashed potatoes.
• Sprinkle the top of the mashed potatoes with cheese.
• Bake for 20 minutes and serve with a serving spoon.

POTATO CASSEROLE WITH CORN FLAKES

Steps:

• Combine potatoes, melted butter, salt and pepper.
• Add onion, soup, sour cream and cheese; mix well.
• Put in 9x13-inch casserole dish.
• Top with topping mixture.
• Bake at 350° for 45 minutes.

SCALLOPED POTATOES & CORN CASSEROLE

Steps:

• Place peeled and sliced potatoes in a greased 11x7x2 baking dish.
• Pour cream corn over potatoes.
• Dot with butter.
• Season with salt and pepper to taste. Add tiny amount of milk to each of the corners.
• Bake in 350* oven for 1 to 1 1/2 hours or until potatoes are tender.

POTATO CORN CASSEROLE

Steps:

• Crumble beef into a shallow 2-qt. microwave-safe dish. Sprinkle with salt and pepper. Layer with onion, potatoes and corn. Dot with butter. Cover and microwave on high for 9-10 minutes; stir. , Cover and heat 7-9 minutes longer or until meat is no longer pink and potatoes are tender.

POTATO CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
• In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
• Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
• Bake at 425 degrees F (220 degrees C) for 1 hour.

CREAMY HAM, POTATO & CORN CASSEROLE

Steps:

• In a large saucepan, melt butter and add flour and salt. Stir until well blended.
• Slowly add milk, stirring until thickened.
• Stir in Wocestershire sauce, potatoes, ham and corn.
• Pour mixture into a 1 1/2 quart baking dish and sprinkle top with Cheddar.
• Bake at 350 for 40 minutes.