|by Alan Romans|
This book both traces the history and development of the potato from its beginnings in South America to its current dominance of the food chain in...
Results 1 - 10 of 176 for ore ida potato-potato soup
Mix first 5 items together with salt and pepper, combine with frozen potatoes, put in greased 9x13 pan. Top with 2 cups of corn flakes and 1/3 cup ...
Thaw potatoes, add ... melted butter, onion, soup and cheese. Take ... inch casserole. Top with corn flake mixture and bake at 350 degrees for 45 minutes.
Slightly thaw the potatoes and crumble apart. Mix all of the above and add potatoes. Put in a 9 x 13 inch buttered pan. Melt 1/4 cup butter. Add 2 ...
Thaw potatoes; mix ... and onion. Combine soup and sour cream. ... cheese and dot with butter. Bake at 350 degrees for 45 minutes or until brown and bubbly.
Combine all ingredients except crushed potato chips into lightly ... Cover and cook on low 5 to 7 hours. Sprinkle with crushed potato chips before serving.
Thaw the hash ... combine potatoes, undiluted soups, sour cream, ... and paprika. Bake at 350 degrees for 1 1/2 hours until golden. Makes 8 to 10 servings.
Melt together soup and cream cheese; ... cheese. Put in 2 quart greased baking dish. Sprinkle 1/4 cup shredded cheese on top. Bake at 325 degrees for 1 hour.
Butter a casserole ... to 1 hour. Spread with crushed potato chips on top before you bake it. Serve hot. Quick, easy and good. You can double this recipe.
Mix ingredients. Put in 3-quart casserole. Top with Italian bread crumbs. Bake at 350 degrees for 30 minutes.
Mix all ingredients together and pour into casserole. Sprinkle with Parmesan cheese. Cover with foil. Bake in a preheated 350°F oven for 1 hour. If ...
top of page