|In Praise of the Potato|
|by Lindsey Bareham|
Lindsey Bareham offers a feast of appetizers, soups, salads, lunch, side and dinner dishes, ideas of leftovers, stuffings, sauces, buns, cakes, br...
1 - 10 of 57 for cottage potato casserole
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Combine first 7 ingredients in a bowl; pour into a greased 13 x 9 x 2 inch baking dish. Fill dish to halfway mark with milk. Sprinkle with ...
Cook and drain ... onion mixture. Add cottage cheese and the ... Layer noodles and potato mixture in a ... Cover with foil and bake at 325°F for 45 minutes.
Equivalent amounts of diced ham or cooked sausage may be substituted for bacon. 1. The night before: Empty the potatoes into a large bowl and cover ...
Peel, boil and refrigerate potatoes overnight. Grate coarsely. Mix rest of ingredients and fold in potatoes. Pat into 9 x 13 inch dish. Bake at 350 ...
Boil unpeeled potatoes until tender. Cool and cube. Mix cottage cheese and sour ... with sauteed onions. Add everything together, except Cheddar cheese.
Preheat oven to 350 degrees. Mix together cottage cheese, basil, oregano ... potatoes. Turn zucchini potato mixture into a ... paprika. Makes 4 to 6 servings.
Grease a 2 ... bottom. Top with cottage cheese, mushrooms, broccoli, ... Pour over layers, cover casserole and refrigerate overnight. Bake at 350°F 1 hour.
Put hash browns ... Turn into buttered casserole. Scatter bacon ... (or until top is lightly browned). Let set for 5 to 10 minutes, then cut into wedges.
Mix cottage cheese, sour cream, onion and salt. Add potatoes. Sprinkle cheese on top after putting in casserole dish. Bake at 350 degrees for 25 minutes.
Preheat oven to ... potatoes. Pour into a buttered square 1 1/2 quart casserole. Top with cheese. Sprinkle paprika over top. Bake 40 minutes. Serves 10.
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