Cheeseburger and Fries Casserole

(Courtesy of Taste of Home)

Ingredients:
2 lbs. lean ground beef (90% lean)
1 can (10 3/4 oz.) condensed golden mushroom soup, undiluted
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1 pkg. (20 oz.) frozen crinkle-cut French fries

Directions:
Preheat oven to 350 degrees.  In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in soups.  Pour into a greased 9x13 baking dish.

Arrange French fries on top.  Bake, uncovered, 50-55 minutes or until the fries are golden brown.

Buffalo Ranch Chicken Casserole

(Courtesy of premeditatedleftovers.com)

Ingredients:
1 1/2-2 lbs. uncooked chicken breast, cut into bite-size pieces
1 bag (24 oz.) tater tots
1/4 c. hot sauce
1 c. ranch dressing
1 c. Mexican blend cheese
6 green onions, thinly sliced
2-4 stalks celery, thinly sliced (optional)

Directions:
Preheat oven to 350 degrees.

Combine the hot sauce and ranch dressing in a small bowl.

Place the chicken pieces and celery slices in a 9x12 baking dish.

Coat the chicken in half of the buffalo ranch sauce.

Sprinkle most of the green onions over the chicken.  Save some of the onion slices for the topping.

Place the tator tots in rows on top of the chicken pieces.

Pour the remaining buffalo ranch sauce over the tator tots.  Sprinkle with cheese over the top.  Top with the remaining green onions.  Bake at 350 for 45 minutes.

Dill Pickle Potato Salad with Bacon

(Courtesy of Kraft)

Ingredients:
1 1/2 c. miracle whip dressing
1 c. chopped kosher dill pickles with 1/4 c. pickle juice
1/4 c. chopped fresh dill
2 Tbsp. Dijon mustard
1 tsp. celery seed
3 lbs. petite-size red potatoes (1 inch), cooked, cooled and quartered
2 stalks celery, chopped
4 slices bacon, cooked and crumbled
2 green onions, sliced
4 hard-cooked eggs, sliced

Directions:
Mix miracle whip, pickles, pickle juice, dill, mustard and celery seed until blended.

Combine remaining ingredients in a large bowl.  Add miracle whip mixture; mix lightly.

Refrigerate 2 hours before serving.

Makeover Twice Baked Potatoes

(Courtesy of Light and Tasty)

Ingredients:
6 large baking potatoes
2 Tbsp. butter or stick margarine, softened
1 c. 1% milk
1/4 lb. turkey bacon (about 9 slices), diced and cooked
1 1/2 c. (6 oz.) shredded reduced-fat cheddar cheese, divided
2 Tbsp. minced chives
1/2 tsp. salt
Dash pepper

Directions:
Bake the potatoes at 375 degrees for 1 hour or until tender.  Cool.  Cut a thin slice off of the top of each potato and discard.  Scoop out pulp, leaving a thin shell.

In a bowl, mash the pump with butter.  Stir in milk, bacon, 1 c. cheese, chives, salt and pepper.  Spoon into the potato shells.

Place on an ungreased baking sheet.  Bake at 375 degrees for 25-30 minutes or until heated through.  Sprinkle with remaining cheese.  Bake 2 minutes longer or until the cheese is melted.

Roasted Potatoes with Rosemary

(Courtesy of Crisco)

Ingredients:
Olive oil no-stick cooking spray
3 Tbsp. light olive oil
1 Tbsp. chopped fresh rosemary
1/2 tsp. garlic powder
1/2 c. chopped onion
Salt and pepper, to taste
2 lbs. potatoes, cut in half or fourths

Directions:
Preheat oven to 425 degrees.  Coat a baking sheet with no-stick cooking spray.

Stir together oil, rosemary, garlic powder, onion, salt and pepper in a large bowl.  Add potatoes.  Toss well until coated.  Spread evenly in prepared pan.

Bake 30-35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.

White Cheddar Scalloped Potatoes

(Courtesy of Taste of Home)

Ingredients:
1/4 c. butter
1 medium onion, finely chopped
1/4 c. all-purpose flour
1 tsp. salt
1 tsp. dried parsley flakes
1/2 tsp. dried thyme
1/2 tsp. pepper
3 c. 2% milk
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 c. (8 oz.) sour cream
8 c. thinly sliced peeled potatoes
3 1/2 c. cubed fully cooked ham
2 c. (8 oz.) shredded sharp white cheddar cheese

Directions:
Preheat oven to 375 degrees.  In a large saucepan, heat butter over medium-high heat.  Add onion; cook and stir until tender.  Stir in flour and seasonings until blended; gradually whisk in milk.  Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.  Stir in soup.  Remove from heat; stir in sour cream.

In a greased 9x13 baking disk, layer half of each of the following: potatoes, ham, cheese and sauce.  Repeat layers.

Bake, covered, for 30 minutes.  Uncover and bake 40-50 minutes longer or until potatoes are tender.

Baked Potato Pizza

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (6 oz.) pizza crust mix
3 medium unpeeled potatoes, baked and cooled
1 Tbsp. butter, melted
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning or dried oregano
1 c. (8 oz.) sour cream
6 bacon strips, cooked and crumbled
3-5 green onions, chopped
1 1/2 c. (6 oz.) shredded mozzarella cheese
1/2 c. shredded cheddar cheese

Directions:
Prepare crust according to package directions.  Press dough into a lightly greased 14 inch pizza pan; build up edges slightly.  Bake at 400 degrees for 5-6 minutes or until crust is firm and begins to brown.

Cut potatoes into 1/2 inch cubes.  In a bowl, combine butter, garlic powder and Italian seasoning.  Add potatoes and toss.  Spread sour cream over crust; top with potato mixture, bacon, onions and cheeses.  Bake at 400 degrees for 15-20 minutes or until cheese is lightly browned.  Let stand for 5 minutes before cutting.

Meatball Hash Brown Bake

(Courtesy of More Recipes From The Heart of Union County)

Ingredients:
2 eggs
3/4 c. crushed saltine crackers
6-8 garlic cloves, minced
2 tsp. salt, divided
1 1/2 tsp. pepper, divided
1 lb. ground beef
1 can cream of chicken soup
1 c. sour cream
1 c. shredded cheddar cheese
1 large onion
1 pkg, (30 oz.) frozen shredded hash browns, thawed

Directions:
In a bowl, lightly beat eggs.  Stir in cracker crumbs, garlic, 1 tsp. salt and 1/2 tsp. pepper.  Crumble beef over mixture; mix well.  Shape into 1 inch balls.

In a covered skillet over low heat, cook the meatballs in a small amount of water until browned; drain.

In a bowl combine the soup, sour cream, cheese, onion and remaining salt and pepper.  Mix with hash browns.  Transfer to a greased 9x13 baking dish.  Arrange meatballs over top, pressing lightly into mixture.  

Cover and bake at 350 degrees for 45 minutes.  Uncovered and bake for 15 minutes longer or until meat is no longer pink and potatoes are tender.

Sausage Scalloped Potatoes

(Courtesy of Taste of Home)

Ingredients:

1 lb. smoked kielbasa or Polish sausage, cut into 1/4 inch slices

2 Tbsp. butter

2 Tbsp. all-purpose flour

1 tsp. salt

1/4 tsp. pepper

2 c. milk

4 medium red potatoes, halved and thinly sliced (3 1/2-4 cups)

1/4 c. onion

2 Tbsp. minced fresh parsley, optional

Directions:

Place sausage in a microwave-safe bowl.  Microwave, uncovered, on high for 3 minutes.  Drain and set aside.

Place butter in a 2 1/2 quart microwave-safe dish.  Heat on high for 45-60 seconds or until melted.  Whisk in flour, salt and pepper until smooth.  Gradually whisk in milk.  Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes.

Stir in potatoes and onion.  Cover and microwave on high for 4 minutes; stir.  Heat 4 minutes longer.  Stir in the sausage.  Cover and cook for 8-10 minutes, stirring every 4 minutes or until potatoes are tender and sausage is heated through.  Stir.  Let stand, covered, for 5 minutes.  Sprinkle with parsley, if desired.

Pork Pot Pie

(Courtesy of Taste of Home)

Ingredients:
3 c. all-purpose flour
1/2 tsp. salt 
1 c. shortening
5-6 Tbsp. cold water
1 egg
1 Tbsp. vinegar
FILLING:
1 1/2 c. cubed peeled potatoes
1/2 c. thinly sliced carrots
1/4 c. thinly sliced celery
1/4 c. chopped onion
1 c. water
2 c. diced cooked pork
3/4 c. pork gravy
1/2 tsp. dried rosemary, crushed, optional
1/4 tsp. salt
1/8 tsp. pepper
Half and half cream, optional

Directions:
In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs.  Combine 5 Tbsp. water, egg and vinegar; sprinkle over dry ingredients, 1 Tbsp. at a time.  Toss lightly with a fork until dough forms a ball; add additional water if necessary.  Divide into 2 balls; chill while preparing filling.

In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well.  Add pork, gravy, rosemary if desired, salt and pepper; set aside.

On a floured surface, roll one ball of dough to fit a 9 inch pie plate.  Fill with meat mixture.  Roll remaining pastry to fit top of pie.  Cut slits in top crust and place over filling; seal and flute edges.  Brush pastry with cream, if desired.  Bake at 375 degrees for 50-55 minutes or until golden brown.

Dill Potato Salad

(Courtesy of Food Writer's Favorites)

Ingredients:
3 lbs. potatoes
1 pkg. (16 oz.) frozen peas
1/4 c. chopped onion
2 cloves garlic, minced
1 c. plain non-fat yogurt
1/3 c. light mayonnaise
1/2 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery salt
1 tsp. dried dill weed
2 Tbsp. lemon juice

Directions:
Boil potatoes in  water to cover until tender.  Let cool.  Peel and slice thin.

Rinse frozen peas with hot water; drain well.  Add peas to sliced potatoes.  Add onion and garlic.

In a small bowl, combine yogurt, mayonnaise, sugar, salt, pepper, celery salt, dill weed and lemon juice; mix well.  Pour over potato mixture; mix well.  Refrigerate, covered, 4 hours to let flavors blend before serving.

Taco Tots

(Courtesy of Lawrys)

Ingredients:
1 pkg. (32 oz.) frozen tator tots
1 pkg. (1.25 oz.) taco seasoning mix

Directions:
In a large plastic bag combine tator tots and taco seasoning mix.  Seal bag and shake to coat potatoes with seasoning.  Spread tator tots on a foil-covered cookie sheet.  Bake at 450 degrees for 15-20 minutes or until crisp.

Note~ Can mix together 1/2 ketchup and 1/2 salsa to dip these in once they are cooked.

Slow Cooker Cheesy Potatoes

(Courtesy of sixsistersstuff.com)

Ingredients:
1 bag (28-32 oz.) frozen hashbrowns
1 can (10.75 oz.) cream of chicken soup (can use 98% fat free)
1 c. sour cream (can use light)
1 1/2 c. sharp cheddar cheese
2 Tbsp. butter, melted
2 Tbsp. diced onion
1/2 c. sharp cheddar cheese (optional)
Green onions, sliced (optional)

Directions:
Spray slow cooker with non-stick cooking spray.  Place all ingredients, except for 1/2 c. sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely incorporated.  Place lid on top of slow cooker and cook on low for 4-5 hours.

Remove lid and top potatoes with additional 1/2 c. cheddar cheese.  Let cook 10-15 minutes more or until cheese starts to melt.

Twice-Baked Red Potatoes

(Courtesy of Taste of Home)

Ingredients:
6 large red potatoes (about 10 oz. each)
1/2 c. 1% milk
1/2 c. fat-free plain yogurt
3 Tbsp. butter, softened
1 1/2 tsp. dried parsley flakes
1 1/2 tsp. garlic-herb seasoning blend
1 tsp. salt
1/4 tsp. coarsely ground pepper
1 c. shredded Monterey Jack cheese

Directions:
Preheat oven to 350 degrees.  Scrub potatoes; pierce several times with a fork.  Microwave, uncovered, on high until just tender, 10-12 minutes, turning once.

When potatoes are cool enough to handle, cut each lengthwise in half.  Scoop out pulp, leaving 1/4 inch thick shells.  Mash pulp with all ingredients except cheese.  Spoon into potato shells.  Top with cheese.

Bake until heated through, 25-30 minutes.  If desired, broil 2-3 minutes until cheese is light golden brown.

Creamy Make Ahead Mashed Potatoes

(Courtesy of Taste of Home)

Ingredients:
3 lbs. potatoes (about medium), peeled and cubed
6 strips bacon, chopped
8 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. butter, cubed
1/4 c. 2% milk
1 1/2 tsp. onion powder
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1 c. (4 oz.) shredded cheddar cheese
3 green onions, chopped

Directions:
Place potatoes in a Dutch oven; add water to cover.  Bring to a boil.  Reduce heat; cook, uncovered 10-15 minutes or until tender.

Meanwhile, in a skillet, cook bacon over medium heat until crisp.  Remove to paper towels with a slotted spoon; drain.

Drain potatoes; return to pan.  Mash potatoes, gradually adding cream cheese, sour cream and butter.  Stir in milk and seasonings.  Transfer to a greased 9x13 baking dish; sprinkle with cheese, green onions and bacon.  Refrigerate, covered, up to 1 day.

Preheat oven to 350 degrees.  Remove potatoes from refrigerator and let stand while oven heats.  Bake, covered, about 30 minutes.  Uncover; bake 10 minutes more, or until heated through.

Breakfast Lasagna

(Courtesy of jonesdiaryfarm.com)

Ingredients:
FRENCH TOAST:
6 large eggs
1/4 c. plus 2 Tbsp. whole milk
1 1/2 tsp. vanilla extract
1 1/2 tsp. sugar
1/2 tsp. ground cinnamon
1/4 c. unsalted butter, divided
18 slices cinnamon raisin bread
SCRAMBLED EGGS:
12 large eggs
2/3 c. whole milk
1/4 tsp. fine sea salt
1/8 tsp. black pepper
2 Tbsp. unsalted butter, divided
LASAGNA:
1/4 c. syrup, divided
4 c. ham, chopped and divided
3 c. shredded cheddar cheese, divided
3 c. shredded hash browns
2 Tbsp. olive oil
1/4 tsp. fine sea salt
1/8-1/4 tsp. black pepper

Directions:
For French toast: in a large mixing bowl whisk eggs, milk, vanilla, sugar and cinnamon until well-blended.

Heat 2 Tbsp. butter in the skillet over medium heat.

Dip slice of cinnamon raisin bread in egg mixture, flip over and place in skillet.  Cook until lightly browned, then flip and cook until slightly puffed up and lightly browned.  Remove to plate.  Repeat with all slices of cinnamon raisin bread.

For scrambled eggs: while preparing French toast, whisk together eggs, milk, salt and pepper in large mixing bowl (4 quarts or larger) until well blended.

Cook eggs in 2 batches.  Melt 1 Tbsp. unsalted butter in skillet over medium heat; add half of eggs to pan.  Agitate with silicone spatula, cooking until there are curds that are set and only a little wet.  Remove to paper-towel lined plate; repeat with remaining butter and eggs.

For lasagna: preheat oven to 350 degrees.  Grease a 9x13 baking dish and lay out layer of French toast in bottom; cutting pieces in half to cover entire surface without overlapping (8-9 slices).

Drizzle half pancake syrup over French toast.  Spread half eggs and ham over French toast, then sprinkle half cheese over that.  Repeat with remaining French toast, pancake syrup, eggs and ham.

Press hash browns evenly over ham and eggs; drizzle with olive oil and sprinkle with salt and pepper.  Bake for 30 minutes uncovered.

Sprinkle remaining cheese over top and return to oven for 10 minutes.  Turn broiler on high and bakd for an additional 2-3 minutes or until cheese is caramelized.

Let sit for 5 minutes before serving.  Drizzle with additional pancake syrup, if desired.

Pork Chops with Scalloped Potatoes

(Courtesy of Taste of Home)

Ingredients:
3 Tbsp. butter
3 Tbsp. all-purpose flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 can (14 1/2 oz.) chicken broth
6 pork rib or loin chops (3/4 inch thick)
2 Tbsp. canola oil
Additional salt and pepper, optional
6 c. thinly sliced peeled potatoes
1 medium onion, sliced
Paprika and minced fresh parsley, optional

Directions:
In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth.  Add broth.  Bring to a boil; cook and stir for 1 minute or until thickened.  Remove from the heat and set aside.

In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper, if desired.

In a greased 9x13 baking dish, layer potatoes and onion.  Pour broth mixture over layers.  Place pork chops on top.

Cover and bake at 350 degrees for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender  If desired, sprinkle with paprika and parsley.

Fried Mashed Potato Balls

(Courtesy of Taste of Home)

Ingredients
2 c. cold mashed potatoes
1 egg, lightly beaten
3/4 c. shredded cheddar cheese
1/2 c. chopped green onions
1/4 c. real bacon bits
1/2 c. dry bread crumbs
Oil for frying

Directions:
Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes.  Stir in the egg, cheese, onions and bacon bits.  Shape into 1 inch balls; roll in bread crumbs.  Let stand for 15 minutes.

In an electric skillet, heat 1 inch of oil to 375 degrees.  Fry potato balls, a few at a time, for 2 1/2-3 minutes, or until golden brown.  Remove with a slotted spoon to paper towels to drain.  Serve warm.

Bacon Cheddar Chicken Potatoes

(Courtesy of Kraft)

Ingredients:
1/4 c. classic ranch dressing
6 bone-in chicken thighs (1 3/4 lbs.), skin and visible fat removed
4 slices bacon
1 1/2 lb. red potatoes (about 5), cut into 1 inch chunks
1 onion, cut into 1/2 inch chunks
1 c. shredded cheddar cheese
2 Tbsp. chopped fresh parsley

Directions:
Pour dressing over chicken in a shallow dish.  Refrigerate 30 minutes to marinate.

Heat oven to 400 degrees.  Cook bacon in a large skillet on medium heat until crisp.  Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet.  Drain bacon on paper towels.

Add potatoes and onions to reserved drippings; cook 5 minutes, stirring occasionally.  Remove from heat.  Crumble bacon.  Add to potato mixture; mix lightly.  Spoon into 9x13 baking dish.  Remove chicken from marinade; discard marinade.  Place chicken over potato mixture.

Bake 55-60 minutes or until potatoes are tender and chicken is done (165 degrees).  Top with cheese and parsley.

Freezer Slow Cooker Scalloped Potatoes and Ham

(Courtesy of six-cents.com)

Ingredients:
1 large bag of frozen potatoes
2 cans cream of your choice soup (potato, broccoli etc.)
2 cans water
2 ham steaks, cubed (can use turkey ham)
8 oz. cheddar cheese
4 c. broccoli
Salt and pepper

Directions:
Divide everything evenly into 2 containers.  Seal and freeze.

To cook: put in a slow cooker and cook on low for 8 hours.

Note~ Can use 12 new potatoes to replace the frozen potatoes.  Slice in rounds.  The potatoes could potentially turn black during the freezing process.