Showing posts with label Casserole. Show all posts
Showing posts with label Casserole. Show all posts

SOUR CREAM AND ONION SMASHED POTATO CASSEROLE

December 15, 2019
This soured cream and Onion Smashed Potato Casserole is one among those recipes you’ll reach for over and all over again. The chunky texture in conjunction with the soured cream and onion flavor combination is certain to enhance a spread of homestyle main dish entrees.

Sour Cream And Onion Smashed Potato Casserole
It simply goes with everything thus well and rounds out most any meal. It form of celebrates the flavour jazz band of creamy soured cream with the tart style of onion and smothered potatoes. What may probably be wrong with that? I notably love this dish as a result of it is created prior to and chilled till I’m able to bake it. There’s no meat thus, I will simply serve this once vegetarians square measure feeding at my table and recognize they’ll be happy, too.

SOUR CREAM AND ONION SMASHED POTATO CASSEROLE
SOUR CREAM AND ONION SMASHED POTATO CASSEROLE

Tips for creating Potato Casserole
  • If this potato casserole is assembled prior to, you’ll got to bring it to temperature before baking. If you’re in a very hurry, add ten minutes approximately to the baking time. have a good time with the cheese victimization white or yellow cheddar cheese, Swiss, Gruyere, cheese or no matter you've got handy. This dish is low stress all the manner around. At our house there’s no wrong cheese. Ever.
  • Keep in mind once smashing the potatoes you’ll got to leave some bite size chunks behind for the toothsome texture it offers to those smashed potatoes.
  • When I need to prime these with a tender topping, I sprinkle crushed crush soured cream and onion potato chips over the cheese on prime.  So simple, tasty and tummy filling it’s secure there won’t be a containerful left over.
  • If you’re a spud fan, checkout this formula for ceremony Potatoes from The Country Cook, too.


SOUR CREAM AND ONION SMASHED POTATO CASSEROLE

INGREDIENTS :

  • 1 16 oz container sour cream
  • 2 tsp garlic salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 16 medium red potatoes
  • 1 tsp salt
  • 1/2 cup butter melted
  • 1 cup light cream
  • 1/4 tsp paprika plus additional for dusting
  • 3 cup shredded sharp white cheddar cheese
  • 6 green onion thinly sliced

INSTRUCTIONS :

  1. Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
  2. In a large pot cover the potatoes with water. Season the water with with 1 tsp salt. Bring to a boil cooking for 12-15 minutes until fork tender. Drain well.
  3. Add to a large mixing bowl and using a potato masher roughly smash the potatoes leaving chunky.
  4. Add the melted butter, light cream, sour cream and seasonings. Mix well.
  5. Fold in 2 cups shredded white cheddar cheese and sliced green onion. Reserve some green onion for garnishing.
  6. Pour the mixture into the dish. Top with the remaining shredded cheese and sprinkle with a light dusting of paprika.
  7. Bake for 35-40 minutes. Garnish with reserved chopped green onion just before serving.

TACO CASSEROLE RECIPES

December 08, 2019
This Taco Casserole formula is loaded with all of your Mexican favorites and flat-top with Doritos, Fritos, or griddlecake Chips! It’s simple to assemble days sooner than time and bake later for a straightforward dinner!

I’ve been on a casserole kick recently, particularly ones that you simply will build sooner than time. It’s superb what quantity easier your life becomes once you do a bit meal homework sooner than time.

TACO CASSEROLE RECIPES
TACO CASSEROLE RECIPES

The fact that you simply will assemble this up to two days sooner than time is actually handy. And also the ingredients square measure very easy to customise.

Taco Casserole for a Crowd or meal
These tin foil pans build it simple to arrange this formula for a crowd and also the pans may be disposed of subsequently.

This formula serves half-dozen folks. There's a slider on the highest left of the formula card which will be captive to extend the amount of servings if you’re creating this for a bigger crowd.

TACO CASSEROLE RECIPES

INSTRUCTIONS :

  • 1 lb. ground beef I use 80% lean
  • 1 oz. taco seasoning equivalent to 2 Tablespoons
  • 16 oz. refried beans
  • 1 small yellow onion diced
  • ¾ cup sour cream
  • ¼ cup black olives sliced
  • 1/3 cup tomatoes diced
  • 2 cups cheddar cheese shredded
  • ¾ cup crunchy toppings such as tortilla chips Doritos, and/or Fritos

To garnish:

  • 1/3 cup lettuce shredded
  • Green onions (optional)

INSTRUCTIONS :

  1. Preheat oven to 350 degrees.
  2. Add the ground beef and diced onions to a large pan and cook and crumble over medium heat until the meat is cooked through.
  3. Drain excess grease.
  4. Add ¾ cup water and taco seasoning.
  5. Bring to a boil.
  6. Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat.
  7. Spread the refried beans in an even layer within a casserole dish. (Mine was 13.25"x9" but varying sizes are fine.)
  8. Spread the sour cream over the refried beans.
  9. Top with cooked ground beef mixture, then with cheese.
  10. If you’re preparing this head of time, let it cool and cover and refrigerate until ready to bake.

Baking:

  1. If baking right away: Bake, uncovered, for 15 minutes, or until the cheese is hot and melted.
  2. If baking after the casserole has been refrigerated: Bake, covered, for 25 minutes. Remove the cover and bake for an additional 5 minutes.

Add the toppings:

  1. Top the casserole with black olives, tomatoes, and crunchy toppings. (Add additional cheese if you like as well.)
  2. Bake uncovered for 8 minutes.
  3. Garnish with green onions and/or shredded lettuce and serve!

SCALLOPED CORN CASSEROLE

December 01, 2019
This crenated corn could be a creamy, crummy casserole created with many corn and crushed balmy. A delicious dish that is simple enough for AN everyday dinner nevertheless decadent enough to serve for a vacation meal.

I happen to like corn dishes, I typically build pudding, loaded corn casserole or crenated corn once I’m searching for a fast and simple facet that i do know the complete family can relish.


Everyone has detected of crenated potatoes, however have you ever ever tried crenated corn? It’s a similar sort of construct, with corn baked in an exceedingly creamy, crummy casserole. This direction has the addition of buttery balmy that makes it even better! It’s a superb dish which will even be created prior to time.

This direction could be a mix of corn kernels, white store cheese,nand [*fr1], crushed balmy and eggs, all whisked along then unfold into a casserole dish. The casserole bakes till the corn mixture is partly set, then a topping of buttery balmy and additional cheese is additional. Let everything bake along till golden brown, then add a sprinkle of parsley and enjoy!

SCALLOPED CORN CASSEROLE

INGREDIENTS :

  • 3 eggs
  • 1 cup half and half
  • 5 cups corn kernels fresh, or thawed from frozen
  • 1 1/2 cups buttery crackers such as Ritz, coarsely crushed
  • 1 1/2 cups white cheddar cheese shredded
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 4 tablespoons butter melted
  • 2 tablespoons chopped parsley
  • cooking spray

INSTRUCTIONS :

  1. Preheat the oven to 325 degrees F. Coat a 2 or 3 quart baking dish with cooking spray.
  2. Place the eggs and half and half in a large bowl. Whisk until smooth. 
  3. Add the sugar, salt, corn kernels, 1/2 cup of the crushed crackers and 1 cup of the cheese to the bowl. Mix until well combined.
  4. Spread the corn mixture into the prepared dish.
  5. Bake for 30-35 minutes or until edges of the casserole are just set.
  6. Mix together the butter and the remaining 1 cup of crushed crackers.
  7. Sprinkle the remaining 1/2 cup of cheese and buttered crackers over the corn mixture.
  8. Bake for an additional 20-25 minutes or until casserole is browned and set. Sprinkle with parsley. Let sit for 5 minutes, then serve.

OVERNIGHT BREAKFAST BURRITO CASSEROLE RECIPE

November 24, 2019
Overnight Breakfast dish Casserole direction - a straightforward and delicious make-ahead breakfast casserole! Tortillas full of sausage, hash browns, and cheese screw-topped with a mix of half-and-half, eggs, salt, and pepper. Will add onion, bell pepper, spinach, diced tomatoes and inexperienced chiles, or mushrooms to the dish mixture. Nice for breakfast, lunch, dinner, baby showers, long guests, faculty mornings, tailgating, and potlucks. 

OVERNIGHT BREAKFAST BURRITO CASSEROLE RECIPE
OVERNIGHT BREAKFAST BURRITO CASSEROLE RECIPE

This long Breakfast dish Casserole is incredibly straightforward to create. begin with browning the breakfast sausage in a very frying pan. Take away the steamed sausage from the frying pan, however leave the grease. Add a bag of sliced hash browns and cook the hashbrowns till they begin to brown. Place the steamed sausage, hash browns, and a few cheese on prime of a flannel cake and roll up. Place in a very baking dish. Whisk along the eggs and cream and pour over the burritos. Prime with additional cheese and canopy and refrigerate. Pull the casserole get in the morning and bake. Straightforward Peasy!

I used flour tortillas during this long Breakfast dish Casserole. Be happy to swap them for corn tortillas. You may get additional breakfast burritos victimization corn tortillas as a result of they're smaller.

OVERNIGHT BREAKFAST BURRITO CASSEROLE RECIPE

INGREDIENTS :

  • 2-1/2 cups shredded cheddar cheese
  • 6 eggs
  • 2 cups half-and-half
  • 1 (16-oz) roll breakfast sausage
  • 1 (20-oz) package refrigerated hash browns
  • 10 flour tortillas
  • salt and pepper, to taste

INSTRUCTIONS :

  1. In a large skillet over medium-high heat, cook sausage until no longer pink. Remove sausage from skillet.
  2. Add hash browns to skillet and cook until starting to brown.
  3. Spray a 9x13-inch baking dish with cooking spray.
  4. Mix together sausage, hash browns and 2 cups of cheddar cheese. Divide meat and cheese mixture between tortillas. Roll up each tortilla and place seam side down in baking dish.
  5. Whisk together egg and half-and-half. Pour over tortillas.
  6. Cover with foil and refrigerate overnight.
  7. When ready to bake, preheat oven to 350ºF. Bake covered for 30 to 40 minutes.
  8. Remove foil and sprinkle with remaining 1/2 cup of cheese over enchiladas. Bake for 5 - 10 more minutes, until cheese has melted.


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