Potluck Potato Stuffing Casserole Recipes

POTLUCK POTATO-STUFFING CASSEROLE

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, in a large skillet, saute onions and celery in butter for 6-8 minutes or until tender. Stir in seasonings; set aside., Drain potatoes; mash in a large bowl. Stir in stuffing cubes. Stir in the vegetable mixture and enough broth to reach desired moistness., Transfer to two greased shallow 2-qt. baking dishes (dishes will be full). Cover and bake at 350° for 30-35 minutes or until heated through. This dressing is best served as a side dish, rather than stuffed into poultry.

POTLUCK POTATO CASSEROLE

Steps:

• Combine first 6 ingredients in an ungreased 9x13 inch casserole dish.
• Heat butter and milk together and pour over mixture in pan.
• Sprinkle top with cornflakes crumbs.
• Bake uncovered at 375 for 40-45 mins, or until lightly browned and bubbly.
• ENJOY!

POTLUCK POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Mix Cheddar cheese, potato soup, sour cream, cream cheese, green onions, garlic, and salt together in a large bowl. Fold potatoes into the mixture; pour prepared casserole dish. Top with Parmesan cheese.
• Bake in the preheated oven until bubbling and cheese is golden brown, about 1 hour.

POTLUCK POTATO CASSEROLE

Steps:

• 1. Defrost potatoes. Combine in large mixing bowl with 1/2 cup butter, salt and pepper. Add onion, soup, sour cream, and cheese. Blend thoroughly. Pour into buttered casserole. Cover with crumbs. Bake at 350 degrees for 45 minutes.
• 2. NOTE: This can be prepared the day before, or if you want to serve only half the recipe, use 2 smaller dishes and freeze one. When frozen, remove from freezer 20 minutes before baking Add crumbs just before baking.