Pimento Potato Casserole Recipes

MASHED POTATO CASSEROLE

Mashed Potato Casserole image

I've shared this recipe many times with relatives and friends, just as my sister-in-law shared it with me. It can be prepared up to two days in advance.-Margaret Lindberg, Richland, Washington

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 pounds potatoes, peeled and cubed
1 package (8 ounces) cream cheese, cubed
1 cup sour cream
1/4 cup whole milk
1 small onion, chopped
1 teaspoon garlic salt
1/2 teaspoon salt
2 tablespoons butter, melted
1/4 teaspoon paprika

Steps:

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender. Drain; place potatoes in a large bowl. Add the cream cheese, sour cream, milk, onion, garlic salt and salt; beat until blended., Transfer to a greased 2-qt. baking dish. Drizzle with butter; sprinkle with paprika. Cover and bake at 350° for 30-35 minutes or until heated through.

Nutrition Facts :

BEST EVER BEEF AND POTATOES CASSEROLE

Best Ever Beef and Potatoes Casserole image

This is a ground beef casserole with potatoes I threw together one night and everyone loved it. Casseroles are usually so bland, but the Dubliner® cheese really gives this casserole a big punch of flavor.

Provided by Sarah

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h15m

Yield 8

Number Of Ingredients 13

Ingredients

6 large potatoes, peeled
1 cup vegetable oil for frying
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 pound ground beef
2 (10.75 ounce) cans condensed cream of chicken soup
1 ½ cups shredded mild Cheddar cheese
1 pinch salt and ground black pepper to taste
1 cup panko bread crumbs
⅔ cup shredded Irish Cheddar cheese (such as Dubliner®)
2 tablespoons unsalted butter, melted
1 serving cooking spray

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.

Nutrition Facts : Calories 660.9 calories, Carbohydrate 66.4 g, Cholesterol 88.4 mg, Fat 33.4 g, Fiber 6.6 g, Protein 28 g, SaturatedFat 14.6 g, Sodium 867.7 mg, Sugar 4 g

PIMIENTO-CHEESE BREAKFAST CASSEROLE

Pimiento-Cheese Breakfast Casserole image

Made easy with refrigerated hash brown potatoes, this breakfast casserole gets its touch of heat from a homemade pimiento cheese that's irresistibly good.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

1 block (8 oz) sharp Cheddar cheese, shredded
1/2 cup mayonnaise
2 jars (4 oz each) diced pimiento peppers, well drained
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup thinly sliced green onions
2 tablespoons finely chopped jarred pickled jalapeño chiles
2 teaspoons Worcestershire sauce
1/4 teaspoon ground red pepper (cayenne), if desired
10 eggs
1 package (20 oz) refrigerated shredded hash brown potatoes
2 cups chopped cooked ham
Chopped Italian (flat-leaf) parsley, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, beat cheese, mayonnaise, pimiento peppers, green chiles, green onions, jalapeño chiles, Worcestershire sauce and ground red pepper with electric mixer on medium speed 1 to 2 minutes or until creamy.
In another large bowl, beat eggs with whisk; stir in cheese mixture. Add potatoes and ham to bowl; stir until well mixed. Transfer mixture to baking dish.
Bake 43 to 48 minutes or until edges are golden brown and center is set. Let stand 15 minutes; top with parsley before serving.

Nutrition Facts : Calories 280, Carbohydrate 5 g, Cholesterol 280 mg, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 3 g, TransFat 0 g

PIMENTO POTATO CASSEROLE

Pimento Potato Casserole image

Make and share this Pimento Potato Casserole recipe from Food.com.

Provided by Nimz_

Categories Oven

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 large potatoes
1/4 cup butter
1 cup grated sharp cheddar cheese
1 cup sour cream
1/2 cup milk
1/3 cup green onion, and tops
salt
white pepper
1/4 cup chopped pimiento (optional)

Steps:

Boil potatoes in jackets until almost done; chill until very cold; peel and shred with a grater Melt butter in double boiler Add cheese, a small amount at a time Mix together the sour cream and milk Add to cheese mixture.
Add onions and stir Add Salt and pepper to taste Add shredded potatoes Put in casserole dish Bake at 350 for 45 minutes, uncovered.

Nutrition Facts : Calories 382.6, Fat 22.9, SaturatedFat 14.3, Cholesterol 59.8, Sodium 213.7, Carbohydrate 35.5, Fiber 4.2, Sugar 1.7, Protein 10.5

PIMIENTO POTATOES

Pimiento Potatoes image

This is one of my favorite recipes from my mother-in-law. They are very good when served with the Tenderloin Birds, also her recipe. If you like smashed potatoes, you'll like these. From the kitchen of Helen Julis Court, Ottumwa IA.

Provided by Tona C.

Categories Potato

Time 1h

Yield 1 1/2 quarts, 8 serving(s)

Number Of Ingredients 4

Ingredients

instant mashed potatoes (8 servings)
1 (16 ounce) package cream cheese
1 (4 ounce) jar pimientos, chopped and drained
1/2 teaspoon garlic salt (or more to suit your taste)

Steps:

Whip softened cream cheese into warm mashed potatoes. Sir in pimientos; season to taste with garlic salt. Put in oven at 350 degrees for 30-45 minutes.

Nutrition Facts : Calories 201.1, Fat 19.8, SaturatedFat 12.5, Cholesterol 62.4, Sodium 169.8, Carbohydrate 2.2, Fiber 0.3, Sugar 0.5, Protein 4.4

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