Pittsburgh Potato Casserole Recipes

POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
• Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
• While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
• Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
• Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.

SHREDDED POTATO CASSEROLE

Steps:

• In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in the hash browns. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 325° for 45-50 minutes or until heated through.

PITTSBURGH POTATOES, A VINTAGE RECIPE

Steps:

• Cook potatoes and onions in boiling water for 10 minutes. Drain and place in buttered baking dish.
• Make white sauce, (melt margarine, whisk in flour for 2 minutes and then whisk in milk. Season and simmer for a minute or two.)
• Add chopped pimiento and cheese to the sauce and pour over potatoes.
• Bake until browned and bubbly, about 30 minutes at 350.

PITTSBURGH POTATOES

Steps:

• Preheat oven to 375.
• In a large mixing bowl mix all ingredeanes (make sure that the hash browns are still frozen).
• Spread mixture evenly in to a 13x9 glass baking pan.
• Bake for 45 minutes.
• Let cool for about 3-5 min and serve.
• Also good the reheated.

PITTSBURGH POTATO CASSEROLE

Steps:

• Combine Potato, Cheese, Mayo, and onion. Spread into Large casserole dish top with bacon and olives Bakes 350 for 1 hour or until golden brown

POTATO CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a six quart casserole dish, mix together the hashbrowns, onion, chicken soup, mushroom soup, chives, butter, sour cream and cheese. Bake covered for 45 minutes.
• Remove from oven, sprinkle with bacon and potato chips. Bake uncovered for 15 to 25 minutes.