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I do it all in a cast iron skillet....brown the potatoes, onions, peppers, then add the meat and pour about a dozen eggs whipped over it. Cook a few minutes, then slide it into the oven for about 20 minutes. The last few minutes I'll sprinkle some cheese on top to melt.
Location: Scott County, Tennessee/by way of Detroit
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I have this recipe for Pierogi Casserole that uses potatoes and you layer it like a lasagna
Box of lasagna noodles
Mashed potatoes (I use instant ones to save time but you can do real)
Cheese shredded cheddar
Sauerkraut, drained
cottage cheese
onions and butter-sauteed together in fry pan
I make this up for whatever size gathering I am going to and use as much or as little as you want.. and if you don't like sauerkraut, you can leave that out
Cook the noodles and drain....place a layer in a greased baking pan.Add the mashed potatoes, half the onion and melted butter, cottage cheese and cheese in a large bowl.Layer that on the noodles and then a layer of sauerkraut..Place another layer of noodles and make another potato layer and sauerkraut on top...top with the last layer of noodles and the rest of the onions and melted butter..
Bake+ at 350# for 45 minutes... cover with foil....you can't really mess it up and you can leave out the sauerkraut or onions but make sure the butter is on the top layer or it will be dry...I love mine with sour cream....
If you've ever been to Cracker Barrel you probably know their hashbrown casserole is delicious. I just found this recipe and it's similar to the other recipe I posted, but decided to share. Enjoy.
Cracker Barrel Hashbrown Casserole
Ingredients
32 oz frozen shredded hash browns
1/2 cup melted butter (unsalted)
1 (10 1/4 ounce) can of cream of chicken soup
1 pint of sour cream
1/2 cup onion finely chopped
2 cups grated colby jack cheese
1/4 teaspoon pepper
1/4 teaspoon salt
Instructions
Preheat oven to 350.
Mix all ingredients together.
Place in a greased 9x13 glass casserole dish.
Bake for 45 Minutes.
Excellent grouping of ingriedents , Im lookng forward to trying that
Quote:
Originally Posted by Sunnydee
I don't think you will be disappointed. Whenever I take it anywhere it disappears. I just noticed I forgot to put its name: Cheesy Potato Casserole. It's really good. I could eat it every day, but it's a bit rich.
You can also make it using frozen hash browns if you don't want to mess with raw potatoes.
I made one of the "funeral potatoes" recipes (linked to in earlier post) for our church's Thanksgiving dinner, and it was almost exactly like this, only it called for frozen potatoes O'Brien, and also added a little cream cheese. It was delicious! (and easy, easy) So I can verify that this works well with frozen hash browns....only I used the chunky ones instead of the shredded style....I've had the ones with the shredded hash browns at church suppers and I like the chunks better. Either way, though, it's good!
I do it all in a cast iron skillet....brown the potatoes, onions, peppers, then add the meat and pour about a dozen eggs whipped over it. Cook a few minutes, then slide it into the oven for about 20 minutes. The last few minutes I'll sprinkle some cheese on top to melt.
Oh yeah, eggs and potatoes and cheese are always a good combination! I've been making a version of this for years, but your way sounds much easier than my recipe. Also, the browning of the potatoes, onions, and peppers probably makes for more flavor...my recipe doesn't call for that. Thanks for posting this!
I made one of the "funeral potatoes" recipes (linked to in earlier post) for our church's Thanksgiving dinner, and it was almost exactly like this, only it called for frozen potatoes O'Brien, and also added a little cream cheese. It was delicious! (and easy, easy) So I can verify that this works well with frozen hash browns....only I used the chunky ones instead of the shredded style....I've had the ones with the shredded hash browns at church suppers and I like the chunks better. Either way, though, it's good!
Definitely DON'T call them "funeral potatoes." Unless you're adding rat poison.
About the Crash Hot Potatoes...PW boils them first, but I get just as good results from baking them first. Since we're dirtying the baking sheet anyway, why dirt a pot?
Yes...Sorry if it sounded confusing.. I have even used instant potatoes if I was in a hurry...so yes..just make them like normal mashed potatoes with milk and butter...The olives are the best part..I am surprised I forgot them first time around!!!! I am another one who hardly measures anything except for baking..I use the condiments to taste!!!
Try olives stuffed with jalapeños. Just a tiny kick. Always add them to my potato salad.
Quarter several small red potatoes. (I average 2 potato per person) Boil in water till fork tender but not mush. About 15 minutes for me.
Drain potatoes and leave in strainer. Take same pan and melt butter (i use 1/8 cup of butter and a bit of olive oil for 6 potatoes) and leave it over high heat. Add potatoes back in. Salt, pepper to taste. Stir around in hot butter till all are coated. I also let some get crisp before stirring. Then just before serving, stir in dill. About a tbsp.
I just made these tonight; they were great!
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