Time 30m Yield 8 Number Of Ingredients 7 Steps:
Heat oven to 350°F. Spray 1 1/2-quart glass baking dish with cooking spray. In 2-quart saucepan, heat milk, water and butter to boiling. Stir in potatoes just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn. Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions. Bake 10 to 15 minutes or until cheese is melted and onions are golden.
Time 1h20m Yield 1 9x13 inch casserole, 6 serving(s) Number Of Ingredients 5 Steps:
Note:*** This casserole has no sauce which allows some of the top and bottom potatoes to get crispy- the more the better! Be sure to use a 9x13-inch casserole. DO NOT use a deep dish casserole as this will prevent the potatoes from cooking properly and getting crunchy. ***Preheat oven to 350 degrees. Spray the 9x13-inch casserole with non-stick cooking spray. Place half of potatoes in bottom of casserole dish. Place layer of onions over potatoes. Sprinkle with salt and pepper. Place remaining potatoes on the top layer. Drizzle butter over the entire casserole, using total of 4 tbs butter, if not counting calories. Spray top of casserole with non-stick cooking spray. Cover and bake 20 minutes in lower third of the oven. Uncover and bake an additional 40-50 minutes until potatoes are done and casserole is golden brown on top. If you are lucky, the bottom potatoes will be a little browned, too! VARIATION: During last 5 minutes of baking, sprinkle casserole with 4 ounces shredded sharp cheddar cheese. Let melt and serve. HAM-POTATO VARIATION: Add 8-12 ounces cooked ham or smoked pork shoulder, cubed, between the onion and potato layers. Bake as directed.
Time 30m Yield 14 Servings Number Of Ingredients 7 Steps:
1.) Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn. 2.) Spoon half of potato mixture into dish. Sprinkle with ½ each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions. 3.) Bake 10 to 15 minutes or until cheese is melted and onions are golden.
- Try a new cheese, like a Mexican blend, to add extra flavor.
Time 30m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees Fahrenheit. Spray pan with non stick cooking spray. Heat milk, water and butter to boiling; stir in contents of both pouches of potatoes; let stand one minute. Stir in corn. Spoon half the potato mixture in pan. Sprinkle half each of cheese and onions; top with remaining potatoes. Sprinkle with remaining cheese and onions. Bake 10 to 15 minutes until cheese is melted. Enjoy !
Time 55m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 450 degrees F (230 degrees C). Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil. Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.
Time 40m Yield 6 servings. Number Of Ingredients 6 Steps:
Mix mashed potatoes, sour cream, milk and garlic powder., Spoon half the mixture into 2-qt. casserole. Sprinkle with 2/3 cup French Fried Onions and 1/2 cup cheese. Top with remaining potato mixture., Bake at 350°F for 30 min. or until hot. Top with remaining 2/3 cup onions and 1/2 cup cheese. Bake 5 min. or until onions are golden.
Time 55m Yield 8 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch casserole dish, mix the potatoes, onions, butter, and parsley. Season with salt and pepper. Bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender.
Time 3h Number Of Ingredients 6 Steps:
Heat oven to 140C/120C fan/gas 1. Bake the potatoes for 2 hrs until soft to the middle (alongside the pork is fine). Toss the potatoes with the olive oil, most of the spring onions, thyme and plenty of seasoning in a slightly-too-small roasting tin. Use the back of a fish slice or similar to squash the potatoes into a flat-ish compact cake. Chill until ready to finish, for up to a day. Heat oven to 220C/200C fan/gas 7 (when the pork comes out). Drizzle the spuds with a little more oil and roast for 30-40 mins until golden and crisp. Mix the salad cream and soured cream, drizzle over, then scatter with remaining spring onions and more seasoning, and serve.
