Pats Potato Casserole Recipes

AUNT PAT'S SWEET POTATO CASSEROLE

Aunt Pat's Sweet Potato Casserole image

Delicious, sweet, crunchy topped sweet potato dish that is to die for. Make it for your special occasion!

Provided by Christina Kamp

Time 2h

Number Of Ingredients 11

Ingredients

3-4 c. sweet potatoes (mashed)
1/2 c. raw sugar
1/2 c. melted butter
pinch salt
2 beaten eggs
1/3 c. bourbon (optional)
1/2 c. whipping cream
1/3 c. melted butter
1 c. raw sugar
1/2 c. flour
1 c. chopped pecans (I am allergic to tree nuts, so I replace this with old fashioned rolled oats)

Steps:

Roast and mash sweet potatoes. (I dump them into my kitchen aid and mix them up good)
Mix 1/2 c. raw sugar, 1/2 c. melted butter, salt, eggs, bourbon and whipping cream together with sweet potatoes.
Put into a 9 x 13 baking dish.
Mix rest of ingredients and sprinkle over top of potato mixture.
Bake at 350 for 25 minutes.

PAT'S POTATO PIEROGIS "ELEGANTE"

Pat's Potato Pierogis

Provided by Food Network

Categories main-dish

Time 1h25m

Yield about 30 pierogis

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
4 ounces cream cheese, room temperature
1 egg
1/2 teaspoon butter, softened
1/2 cup lukewarm milk
4 to 5 medium potatoes, peeled, boiled in water until fork tender
2 teaspoons butter
1 cup shredded sharp Cheddar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, finely diced
1 large onion, roughly chopped
1 stick butter, plus extra for frying

Steps:

In a large mixing bowl, add flour, salt, cream cheese, egg, butter, and milk. With your hands mix together until dough forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour to make the dough pliable. Divide dough into fourths. Put the pieces under a damp cloth, so it won't dry out. Roll the first piece to 1/4 inch of thickness and cut with a 3-inch cookie cutter or a glass. Put pierogi rounds under damp cloth while cutting the rest.
Filling: This may be made ahead of time! Mash hot potatoes. Saute onion in the butter and add this to the hot mashed potatoes along with the cheddar cheese, salt and pepper. You may add a little milk if too dense. The consistency should be a little thicker than mashed potatoes.
Assembly of pierogis: For each pierogi, place 1 tablespoon of potato mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with your fingers. I then take a fork and press all along the edges. Repeat with remaining dough filling.
Cooking pierogis: Fill a large pot half full with water and bring to a boil. Drop 5 or 6 pierogis in at a time. When they float to the top, cook for 1 minute. Place in a colander to drain. They will stick to paper towels. Repeat with remaining pierogis.
Frying pierogis: In a large frying pan saute onion in butter and remove onion to a separate bowl. Place pierogis in pan and cook for 2 mintues on each side. You may have to add more butter for frying. Remove and place in a covered casserole dish. When all pierogis are prepared, pour sauteed onion over the top. Serve with sour cream or applesauce.

PAT'S PICNIC POTATO SALAD

Pat's Picnic Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Salt
3 pounds small red skinned potatoes, quartered
1 cup packed basil leaves
1/4 cup packed mint leaves
4 garlic cloves, peeled
1/2 cup toasted, chopped pecans
1 lemon, juiced
Freshly ground black pepper
1/2 cup Parmesan
1 teaspoon red pepper flakes
1/2 cup olive oil

Steps:

Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly.
Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running.
Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature.

PARTY POTATO CASSEROLE

Party Potato Casserole image

I got this recipe from an old friend, who got it off a bag of frozen hash browns. My family raved about it the first time I made it, and there are never any leftovers. It's actually not too fattening if you stick to only 1-2 servings...which is hard to do!

Provided by karen

Categories Potato

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 (32 ounce) bag frozen hash brown potatoes, cube style, not shredded (Do NOT thaw)
2 cups cheddar cheese, shredded
16 ounces light sour cream
1/4 cup butter, melted
10 ounces cream of mushroom soup (lite soup ok)
crushed crackers or corn flakes, to taste

Steps:

Spray 9 x 11 baking dish with cooking spray.
Preheat oven to 350 degrees.
Mix all ingredients except bread crumbs in a very large bowl.
Pour into baking dish and top with bread crumbs, crackers or cornflakes.
Bake for one hour.

Nutrition Facts : Calories 243.3, Fat 15.9, SaturatedFat 9.3, Cholesterol 43.2, Sodium 340.2, Carbohydrate 17.9, Fiber 1.1, Sugar 0.5, Protein 8

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