Potato Tot Casserole Paula Deen Recipes

HASH BROWN POTATO CASSEROLE

Hash Brown Potato Casserole image

This creamy, cheesy Southern classic casserole can be served with breakfast, brunch or dinner. You'll need frozen diced potatoes, cheddar cheese, onion and cream of chicken soup. Perfect for the holidays!

Provided by Paula Deen

Time 5m

Yield 5

Number Of Ingredients 7

Ingredients

2 lbs frozen diced potatoes
4 cups grated cheddar cheese
1 (10 oz) can cream of chicken soup
2 cups sour cream
1/2 cup melted butter
1 medium chopped onion
2 teaspoons Paula Deen House Seasoning

Steps:

Preheat oven to 400 °F.
In a large bowl, combine the diced potatoes, 2 cups of the cheddar, cream of chicken soup, sour cream, butter, onion and House Seasoning.
Place in a buttered 9×13-inch pan and bake for 35 minutes. Remove from the oven and top with remaining cheddar. Return to the oven and bake for 10 minutes longer.

POTATO CASSEROLE

Potato Casserole image

Twice baked potato casserole is the perfect recipe for leftover mashed potatoes. Just grab a bell pepper, onion, sour cream, cheddar cheese and crispy bacon to put this delicious dish together.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 9

Ingredients

8 tablespoons (1 stick) butter
1 small sliced thin bell pepper
1 small sliced thin onion
to taste Paula Deen's House Seasoning
1/2 cup sour cream
2 cups mashed potatoes
1 1/2 cups grated cheddar cheese
4 medium cooked potatoes
6 slices cooked crisp bacon

Steps:

Preheat oven to 350 °F. Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. (Each time you add a layer, sprinkle on a little House seasoning.) Sauté onion and bell pepper in butter; evenly layer over top of sour cream. Next, layer with 1/2 cup Cheddar cheese. Slice potatoes and layer over cheese until top is completely covered with potatoes. Finally top with remaining 1 cup cheese. Bake for 25-30 minutes. Remove from oven and crumble bacon over top.
Leftover mashed potatoes work wonderfully in this recipe.

POTATO TOT CASSEROLE (PAULA DEEN)

Potato Tot Casserole (Paula Deen) image

Comfort food that will soon be part of your favorites rotation. This is from Paula Deen's 2010 Quick and Easy Meals book. It was previously published in her magazine in the Nov/Dec 2007 issue. Perfect for those nights when you want to get a one dish meal to the table to feed a family that is wanting something warm and hearty. Look for browning liquid in the gravy section of the store. Enjoy ChefDLH

Provided by ChefDLH

Categories One Dish Meal

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs ground chuck
1 medium onion, chopped
3 garlic cloves, minced
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (15 ounce) can corn, drained
1 (15 ounce) can peas, drained
3 tablespoons browning sauce
1 tablespoon garlic salt
1/4 teaspoon ground red pepper
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon poultry seasoning
1/8 teaspoon sage
1 (32 ounce) package frozen tater tots

Steps:

Preheat oven to 350°. Lightly grease a 13x9-inch baking dish.
In a large skillet, combine ground chuck, onion, and garlic; cook over medium-high heat until meat is browned and crumbles. Drain well.
In a large bowl, combine meat mixture, soups, corn, peas, browning sauce, garlic salt, red pepper, paprika, salt, pepper, poultry seasoning, and sage. Spoon into prepared baking dish. Top evenly with tater tots.
Bake 45 minutes to 1 hour, or until browned and bubbly.

Nutrition Facts : Calories 598.3, Fat 28.5, SaturatedFat 9.1, Cholesterol 59.5, Sodium 1223.3, Carbohydrate 63.7, Fiber 7.7, Sugar 6.5, Protein 25.4

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