Koshie Potato Casserole Recipes

CHEESY HASH POTATO CASSEROLE

Steps:

• In large bowl, combine all ingredients. Transfer to ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until heated through.

LITHUANIAN KUGELA (POTATO, ONION AND BACON CASSEROLE)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 9x13 inch baking dish.
• In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels.
• Reserve half of bacon drippings, and set aside.
• Return skillet to stove; stir onions, and cook until soft and translucent.
• In a large bowl, stir together reserved drippings, bacon, onion, and potatoes.
• Mix in flour, evaporated milk, and eggs.
• Season with salt and pepper to taste.
• Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour.
• Cut into squares, and serve with sour cream.

LOADED BAKED POTATO CASSEROLE

Steps:

• Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
• Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

HOMEMADE CHEESY POTATO CASSEROLE

Steps:

• Peel the russet potatoes.
• Slice them into planks, then strips, and dice them into bite-sized cubes.
• Place the cubed potatoes into a pot of water, bring to a boil and cook for 8 minutes.
• Remove and drain the potatoes in a colander then side aside to let them cool.
• Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with butter or cooking spray.
• Melt the butter over medium heat then add the diced onions.
• Cook for a few minutes, stirring occasionally until softened.
• Add the minced garlic and cook, stirring constantly, for 1 minute.
• Sprinkle in the flour and stir, cooking for 2-3 minutes.
• Very slowly, pour in the cup of broth and cup of whole milk, while whisking.
• Continue to stir until thickened, about 6-8 minutes.
• Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
• Add the cooked and drained potatoes to the saucepan with the thickened gravy along with sour cream, Colby cheese, and green onions.
• Stir until well combined; taste and season with sea salt and freshly cracked pepper, to taste.
• Pour into the prepared baking dish.
• Place into the oven and bake in the oven for 1 hour or until bubbly and lightly golden.
• Remove from the oven and let cool for about 15-20 minutes before serving. Enjoy.

LITHUANIAN KUGELIS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease. Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt.
• Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish.
• Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.

KOSHIE (POTATO CASSEROLE)

Steps:

• In skillet, saute onion until tender in bacon drippings.
• Grease a loaf pan.
• Mix all ingredients together.
• Pour into loaf pan.
• Bake at 350 degrees for 1 hour or until golden brown.
• All the drippings are used in the recipe but can be less if desired.