|by William Guilford|
Eugene Grubb and William Guilford's 1912 book, "The Potato," is a comprehesive source of information on growing and using potatoes, in a variety o...
71 - 80 of 6,460 for potato casserole
Peel potatoes, cut in chunks, cook in 3 cups of water until tender. Drain potatoes; mash potatoes. Add cream cheese, grated cheese, butter, milk and ...
Drain potatoes and combine with butter, salt and pepper. Add onion, soup, sour cream and cheese. Mix 1/4 cup butter and corn flakes; spread on top. ...
Cook red potatoes ... x 13 glass casserole dish. Alternate layers ... and pepper to taste. Pour milk over top. Bake at 375 degrees for 30 to 40 minutes.
Mix potato with onion. Salt ... potato and onion. Cover with thin layer of buttered bread crumbs or corn flake crumbs. Bake at 350 degrees for 45 minutes.
Melt 1 stick of butter in a 9 x 13 inch baking dish. Mix in potatoes. In a medium bowl combine soup, sour cream, onion and cheese. Pour over ...
Mix all ingredients ... put in large casserole dish. Top with 2 cups of corn flakes and 1/4 cup melted butter. Bake 1 hour at 350 degrees. May be froze.
Dice potatoes and ... and put into casserole dish. Pour mixture ... American cheese or Longhorn cheese grated and bake for another 30 minutes at 375 degrees.
Thaw potatoes, add ... ingredients except ... mixture in 12 x 7 1/2 x 2 inch casserole. Top with corn flake mixture and bake at 350 degrees for 45 minutes.
Mix potatoes, soup, ... onion. Put into casserole dish (9 x ... at 350 degrees for 40 to 45 minutes until potatoes are done. Put cheese on top and melt.
Mix all ingredients together. Bake in 9 x 13 inch casserole dish at 350 degrees for 1 hour. Sprinkle with cornflake crumbs and brown.
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