Winter weather calls for filling fare, and potatoes are just that! Mix your potatoes up with some meat, veggies, or just some creamy soups, and you’ll have some unforgettable and filling casseroles for the whole family! We’ve chosen our top 15 for you to try!
Easy Potato Casserole
Ingredients
■8 med. potatoes
■1 bay leaf
■1/4 C. butter, melted
■one 15 1/2-oz. can condensed cream of chicken soup
■1 1/2 C. sour cream
■salt and pepper, to taste
■3 green onions, chopped
■2 C. sharp Cheddar cheese, grated and divided
■1/2 C. cornflakes, crushed
Directions
Boil potatoes with skins and bay leaf until barely tender. Remove bay leaf. Cool. Chop potatoes into small pieces. Preheat oven to 350 degrees. In a bowl, combine butter, soup, sour cream, salt, pepper, onions, and 1 1/2 cups cheese. Pour over potatoes and stir until blended. Pour into greased 2 1/2-quart casserole. Bake 30 minutes, uncovered. Combine remaining 1/2 cup of cheese with cornflake crumbs. Sprinkle over casserole. Bake 10-15 minutes longer.
Potato Burger Casserole
Ingredients
■5 red potatoes, boiled and mashed
■1 C. sour cream
■2 Tbs. butter
■1/2 C. Half & Half
■Salt and pepper to taste
■1 1/2 lb. hamburger meat
■1 large yellow onion, chopped
■2 tsp. Worchestershire sauce
■3 Tbs. taco sauce
■Salt and pepper to taste
■2 C. cheddar cheese, shredded
■1 12 oz. can French fried onions
Directions
Preheat oven to 350 degrees.
Boil potatoes, leaving skins on approximately 25 minutes. Potatoes are done when you can poke a fork in them and it comes out easily.
While potatoes are boiling, brown hamburger in skillet. Add onions and saute until clear but not browned. Add Worchestershire sauce, taco sauce, salt and pepper. Thoroughly mix together and set aside. Once potatoes are done, drain water completely. Mash potatoes with skins until smooth. Add sour cream, butter, Half & Half, salt and pepper. Mix together.
In a small 8x8-inch or 9x9-inch pan, spoon meat mixture and spread on bottom of pan. Next, spread the potato mixture on top of meat. Sprinkle cheese on top and distribute evenly over potatoes. Bake in oven for 15 minutes or until cheese is melted. Take out of oven and add French onions on top. Bake an additional 5 minutes. Remove from the oven and let stand for 5-10 minutes. Serve with a tossed salad.
Taco Potato Casserole
Ingredients
■1 bag of frozen dinner brown potatoes
■1 lb. of ground turkey
■1 pkg. of taco seasoning mix
■1 can of chopped chili peppers
■2 C. of grated cheddar cheese
Directions
Brown ground turkey and drain. Add taco seasoning and follow directions on the pkg. for taco meat. Grease a casserole dish. Mix together meat mixture, chili peppers, dinner browns, and 1 C. of cheese and put into casserole. Top with remaining cheddar cheese. Bake at 350 degrees for 45 minutes or until hash browns are cooked.
Irish Potato Casserole
Ingredients
■8 medium Irish or white potatoes, thinly sliced
■1 tsp. salt
■1/2 tsp. pepper
■1 onion, sliced
■1 10 3/4 oz. can cream of mushroom soup, undiluted
■1 1/2 C. milk
Directions
Place half of potatoes in 12x8 inch glass baking dish. Sprinkle with salt and pepper; add half the sliced onions. Combine soup and milk; pour over onion and potatoes. Top with remaining onion and potatoes; cover with remaining soup mixture. Cover with waxed paper. Microwave at high temperature for 20-25 minutes. Rotate dish 1/2 turn after 10 minutes. Let stand, covered, 3-5 minutes.
Potato Casserole
Ingredients
■1 bag Tater tots frozen
■1 stick (1/2 C.) margarine melted
■1 8 oz. sour cream
■1 12 oz. bag shredded cheddar cheese
■1/2 C. chopped onions (optional)
■1 can cream of chicken soup
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Directions
Spray the casserole dish with Pam. Pour half of the bag of tater tots into the casserole dish. Pour half of the melted margarine evenly over the tater tots. In a separate bowl, mix the next four ingredients together. Pour half of this mixture on top of the tater tots in the casserole dish. Shake the dish a little to allow some of the creamy mixture to go between the tater tots. Add the remaining tater tots and margarine to the casserole dish. Pour the remaining creamy mixture on top of the tater tots. Bake uncovered at 350 degrees for 50 minutes.
Baked Potato Casserole
Ingredients
■5 lbs. red potatoes, cooked and cubed
■1 lb. sliced bacon, cooked and crumbled
■4 C. (1 lb.) cubed cheddar cheese
■4 C. (1 lb.) shredded sharp cheddar cheese
■1 large onion, finely chopped
■1 C. mayonnaise
■1 C. sour cream
■1 tbsp. minced chives
■1 tsp. salt
■1/2 tsp. pepper
Directions
In a large bowl, combine potatoes and bacon. In another bowl, combine the remaining ingredients; add to potato mixture and toss gently to coat. Transfer to a greased 4-1/2 qt. baking dish. Bake uncovered for 50-60 minutes or until bubbly and lightly browned.
Ranch Potato Casserole
Ingredients
■6 to 8 medium red potatoes
■1/2 C. sour cream
■1/2 C. prepared ranch-style dressing
■1/4 C. cooked crumbled bacon
■2 Tbs. minced fresh parsley
■1 1/2 C. shredded Cheddar cheese, divided
■2 C. slightly crushed corn flakes
■1/4 C. melted butter
Directions
Cook potatoes until tender; quarter and set aside. Combine sour cream, dressing, bacon, parsley and 1 C. cheese. Place potatoes in greased 13 x 9-in. baking dish. Pour sour cream mixture over potatoes and gently toss. Top with remaining 1/2 C. cheese. Combine cornflakes and butter; sprinkle over casserole. Bake at 350 degrees F for 40 to 45 minutes. Makes 8 servings.
Cheesy Potato Casserole
Ingredients
■I lg. bag of shredded hasbrowns
■2 can cream of chicken soup
■1 oz. container sour cream
■1-2 bags shredded cheese, four cheese blend
■2 Tbs. butter
■salt, pepper
■garlic powder
Directions
Preheat oven to 375. Lightly spray a medium casserole dish, preferable square, with cooking spray. Place about 2 Tbs. butter in dish and place in the oven for about 2 minutes, or until the butter is just melted. Remove from oven, pour in the hasbhrowns, and mix with the butter. Add 2 cans of soup and sour cream along with 2 C. of cheese and mix well. Add salt, pepper, and garlic powder to taste. Evenly spread in casserole dish and lightly sprinkle top with cheese. You can also garnish with a little parsley on top. Cook in oven for 20-25 minutes or until lightly browned on top. Enjoy.
Potatoes Rancheros Casserole
Ingredients
■1 pkg. Au Gratin Potatoes
■2/3 C. milk
■2 1/4 C. boiling water
■1/2 lb. lean ground beef, cooked and drained
■1 C. corn
■1 C. taco cheese
■1 Tbs. finely chopped red pepper
■1 Tbs. finely chopped green pepper
Directions
Mix potatoes, sauce mix from the packaged potatoes, water, corn and milk in ungreased 2 quart casserole dish. Stir in beef and 3/4 C. cheese. Add red and green pepper. Bake at 400 degrees for 30-35 minutes or until top is golden brown. Sprinkle with remaining cheese. Serve with tortilla chips and sour cream.
Potato-Spinach Swirl Casserole
Ingredients
■1 C. hot water
■1 can (18 oz.) Progresso® creamy mushroom soup
■2 Tbs. margarine or butter
■1/2 package (7.2-oz. size) Betty Crocker® homestyle creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning)
■1/2 C. sour cream
■1 package (9 oz.) Green Giant® frozen spinach, made as directed on package and very well drained
■1 1/3 C. French's® Cheddar French fried onions
Directions
Heat oven to 350°F. Heat hot water, 1/2 C. of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonful potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly. Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.
Chili Dog Potato Casserole
Ingredients
■1/3 C. chopped onion
■1/3 C. ketchup
■2 Tbs. sweet pickle relish
■2 tsp. prepared mustard
■1 (20-ounce) package refrigerated mashed potatoes*
■1 (16-ounce) package hot dogs, cut into bite-sized pieces
■1 (15-ounce) can chili without beans
■4 oz. (1 C.) Cheddar Cheese, shredded
Directions
Heat oven to 375°F. Spray 2-quart baking dish with no-stick cooking spray. Combine onions, ketchup, relish and mustard in small bowl. To assemble casserole, spread mashed potatoes into prepared baking dish; top with hot dogs, chili and ketchup mixture. Bake for 25 to 30 minutes or until heated through. Sprinkle with cheese; continue baking for 3 to 4 minutes or until cheese is melted.
Twice Baked Potato Casserole
Ingredients
■6 lg. baking potatoes, baked in the oven until soft to the touch
■1 stick real butter
■1 C. sour cream
■1 C. shredded sharp cheese
■6 slices bacon, fried until crisp
■salt and pepper to taste
Directions
Let potatoes cool, then peel and place in large mixing bowl. Add rest of ingredients, using half of bacon. Blend together, and place in a baking dish sprayed with Pam. Sprinkle the rest of the bacon on top, and top with additional shredded cheese. Bake at 350 degrees until hot and bubbly.
Tater Tot Casserole
Ingredients
■2 lbs. ground beef
■1 can cream of mushroom soup
■1 can cream of chicken soup
■1 bag tater tots
■1 bag shredded mozzarella cheese
Directions
Preheat oven to 425 degrees. Brown and season ground beef. In 9 x 13 casserole dish, layer tater tots, then ground beef, and spread the soups over ground beef. Top with mozzarella cheese. Bake at 425 for at least one half hour or until hot all the way through. Let sit 5 minutes before serving
Variations: Use ground turkey instead of ground beef and you can use different cream soups or cheddar cheese soup.
Chicken and Scalloped Potato Casserole
Ingredients
■5-6 assorted chicken pieces
■3 average sized potatoes, slices thin
■1/3 C. Parmesan cheese
■1/3 C. whipping cream
■Sprinkle of paprika
Directions
Sauté chicken until done (about 40 minutes). Layer chicken, potatoes and cheese in large greased casserole. Pour milk over it and sprinkle with paprika. Cover loosely. Bake at 350 degrees for 45 minutes.
Cracker Barrel Potato Casserole
Ingredients
■1 package of shredded frozen hashbrowns.
■1 jar of Ragu cheese sauce.
■1 small onion chopped.
■salt and pepper to taste.
■cheddar cheese (grated)
Directions
Mix all ingredients together (except for the cheddar) with the frozen hashbrowns and put in 9x13 dish. Pack ingredients down and put in the oven at 375 for 35 mins. and then add the cheddar cheese on top and return to oven 20 minutes or until cheese is lightly browned. Chopped up garlic chives can be added too.
