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Results 1 - 10 of 2,170 for using frozen shredded potatoes
In a large Dutch oven ... minced leek, if using. Stir over high heat ... vegetable broth. Add potatoes cut into 1/2-inch cubes. Add ... the soup. The frozen corn can be substituted with cream-style corn, if desired.
Mix all ingredients well and spread into casserole. Bake at 350°F for 1 to 1 1/2 hours or until bubbly and browned.
Preheat oven to 350°F. (175°C.). Grease a 9x13-inch baking dish. Arrange tater tots in the prepared baking dish. In a mixing bowl, combine ...
In a large skillet, lightly ... melted butter. Add potato cubes, lima beans and water. ... minutes to 1 hour. Serve hot. Yields 8 cups; Serves 6.
In blender, combine dressing mix, ... cheese. Pour over potatoes and bacon in 9-inch baking ... Bake at 350°F for 35 minutes. Makes 4 servings.
Combine all ingredients, stir well. Spoon into greased 9X13 baking dish. Bake at 350 for 40 minutes or until a little brown.
Mix soup and milk in medium saucepan. Bring to boil on medium heat, stirring frequently. Add tuna and peas; mix well. Return to boil. Stir ...
Preheat oven to 375°F. Combine first 5 ingredients in a bowl. Transfer to a buttered baking dish and dot with butter. Bake about 1 hour or ...
Preheat oven to 375°F. In a large bowl, whisk together soup, eggs, egg substitute, milk and 1/4 teaspoon black pepper until combined. Stir ...
I came up with this ... Add vegetables and potatoes. Increase heat and return ... soup until melted and fully incorporated. Garnish with chives.
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