Time 55m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Combine all ingredients, except the corn flakes and 1/4 cup margarine. Put in a 12x9-inch pan. Crush corn flakes and mix with margarine. Sprinkle on top. Bake for 45 minutes at 350°F or until bubbly.
Time 1h5m Yield 12 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-qt. casserole. Combine bread crumbs with butter; sprinkle over potatoes. , Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately.
Time 1h10m Yield 12-14 servings. Number Of Ingredients 8 Steps:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash the potatoes with butter, milk, salt and pepper until smooth. Add cream cheese and onion dip; mix well. , Spread in a greased 2-1/2-qt. baking dish. Sprinkle with paprika. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until heated through.
Time 55m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, and set aside. Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender. Drain, and transfer to a large mixing bowl. Mash until smooth. Stir in cream cheese, sour cream, onion salt, salt, and pepper. Beat until light and fluffy. Transfer to the prepared casserole dish, and dot with pieces of butter. Bake for 30 minutes in the preheated oven, or until heated through.
Time 40m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix potatoes, mozzarella cheese, sour cream, cream of chicken soup, butter, onion, salt, and black pepper together in a casserole dish. Bake in preheated oven until hot throughout and bubbly on top, about 30 minutes.
Time 1h15m Yield 16 serving(s) Number Of Ingredients 10 Steps:
Defrost potatoes and place into a 3-quart casserole dish. Combine butter, salt, pepper, onion, soup, sour cream and cheese. Mix thoroughly. Pour over potatoes. Mix 1/4 cup melted butter with corn flakes; sprinkle over top. Cover and bake at 450°F for 45 minutes.
