Vegetable / Potato: Aunt Sharon's Hash Brown Casserole

From Sharon Ward

Ingredients
2 (1 lb.) packages frozen hash browns, thawed
1/2 cup melted butter,
1 tsp salt,
1/4 tsp pepper,
1/2 c. chopped onion,
1 can cream of chicken soup (regular size),
1 (8 oz) container sour cream,
2 cups shredded cheddar cheese;
1 cup buttered bread crumbs

Directions
Combine thawed hash browns with all ingredients except bread crumbs.
Pour into buttered 3 qt. casserole; sprinkle with bread crumbs.

Bake at 350 degrees for 75 minutes.

Makes 8 to 10 servings. *Double recipe fits into 5 qt. casserole.

Vegetable / Potato: Sweet Potato Casserole

From Shelly Carey

Ingredients
4 lbs sweet potatoes (4 ½ cups peeled, boiled and mashed)
1 ¼ cups brown sugar
½ cup butter, softened
3 eggs, beaten
1 Tablespoon vanilla
1/2 cup whole milk (or evaporated
Topping
¾ cup flour
¾ teaspoon baking powder
1 cup brown sugar
1/3 cup butter, softened
1 cup pecans, chopped

Directions
For filling, mix together sweet potatoes, brown sugar, 1/2 cup butter softened, eggs, vanilla and milk. Grease a 9 x 13 inch pan. Spread mixture into the pan.

For topping, crumble together and spread over sweet potatoes. Bake at 400 degrees for 25 minutes or until light brown.

Vegetable / Potato: Sweet Potato and Pineapple Casserole

From Mary Carey
Note: This recipe came from Mercy Nicosia

Ingredients
2 cans (1 lb, 1 oz size) sweet potatoes, undrained
1 can (8-3/4 oz.) crushed pineapple, undrained
1/8 teaspoon nutmeg
1 teaspoon salt
2 Tablespoons light brown sugar
¼ cup butter or margarine, melted
Crunchy Topping:
1/3 cup light brown sugar, firmly packed
¼ cup butter or margarine, melted
2 cups cornflakes

Directions
Preheat oven to 325 degrees. Turn potatoes into a large bowl; mash smoothly. Add pineapple, nutmeg, salt, 2 tablespoons sugar, and ¼ cup butter; mix with fork until well combined.
Turn into a 1 ½ quart shallow baking dish, spreading evenly.

Make Crunchy Topping: in a medium bowl, mix sugar with butter. Add cornflakes; toss until cereal is well coated. Sprinkle evenly over the sweet potato mixture.

Bake, uncovered, 40 minutes, or until topping is brown and crisp. Makes 8 – 10 servings.

Note: You can use any type of crunchy/flake cereal. Some cereals have raisins or nuts, and I find that is just fine…..adds a new and welcome taste. I have also added some small bits of dried fruit to the topping as well as nuts.

Vegetable / Potato: Nancy's Potatoes

From Mary Carey

Ingredients:
1 32 oz bag frozen cubed hashbrowns, thawed
1 can (10.5 oz) cream of chicken soup
1 cup shredded cheddar cheese
8 Tablespoons melted butter (one stick)
½ cup chopped onion
1 8 oz package sour cream
¼ cup melted butter
2 cups crushed Corn Flakes

Directions
Mix all ingredients except butter and corn flakes. Place in sprayed glass pan. Crush corn flakes and add melted butter. Place corn flake mixture on top. Bake at 350 for 50 minutes.

Vegetable / Potato: Make-Ahead Potatoes

From Marlene Winter

Ingredients
10 large potatoes, peeled and quartered
1 cup (8 oz) sour cream
1 package (8 oz) cream cheese, softened
6 Tablespoons butter or margarine, divided
2 Tablespoons dried minced onion
½-1 teaspoon salt
Paprika

Directions
Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. Drain and place in a bowl; mash. Add sour cream, cream cheese, 4 Tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted.

Spread in a greased 13 x 9 x 2-inch baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350 degrees for 40 minutes; uncover and bake 20 minutes longer.

If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.

Yields 12 servings.

Vegetable / Potato: Easy Cheese-Potato Bake

From Shelly Carey

Ingredients
5 cups prepared mashed potatoes (prepare ahead)
1 cup sour cream
2 ½ cups shredded cheddar cheese
4 green onions, chopped
Salt (to taste)
Pepper (to taste)
1 teaspoon paprika
Bacon curls, for garnish

Directions
Lightly spray a 12-inch tart pan with non-stick cooking spray. (Pans shaped for a particular season – like a Christmas tree dish - make this dish more festive).

Combine all ingredients in a large bowl, with exception to paprika and bacon curls.

Spread potato mixture into prepared tart—pan. Sprinkle surface with paprika. Bake at 400 degrees for 20-25 minutes or until golden brown.

Allow pan to cool. To serve on another plate, loosen mixture by placing pan on a large can and pressing down on rim. Transfer potatoes to a serving plate. Garnish with bacon curls.

Makes 6-8 servings.

Vegetable / Potato: Creamy Bakes

From Mary Carey

Ingredients
4 whole potatoes
1 onion
Salt, to taste
Pepper, to taste
Half and half cream
Dabs of butter

Directions
Peel potatoes and boil for 10 minutes. Cool potatoes. Grate potatoes and one onion. Add salt and pepper, to taste. Add half and half (not soaking, though). Put in a casserole dish. Put small pieces of butter on top. Bake for 400 degrees for one hour until browned on top. Add butter on top to brown further.

Vegetable / Potato: Cracker Barrel Potatoes

From Shelly Carey

Ingredients
1 stick butter, melted
32 oz frozen, Southern style, shredded has brown potatoes, thawed
16 oz sour cream
1 can (10.75 oz) ream of chicken soup
12 ounces shredded sharp cheddar cheese
1-2 Tablespoon Parmesan cheese (optional)

Directions
Mix all ingredients in a bowl, with exception to Parmesan cheese. Place potatoes in a 13 x 9-inch baking pan. Sprinkle with Parmesan cheese, if desired.

Bake at 350 degrees for 45 minutes or until thoroughly hot and bubbling.

Yield: 12 servings.