Baked Cheesy Potato Casserole The Kitchen Magpie Preheat the oven to 400 °f. wash and dry the potatoes and then slice them 1 4 inch thick and cut each slice into quarters. in a large mixing bowl, pour cream of mushroom, cream, salt, ground pepper, onion powder, and 1 cup of shredded cheese. mix until all ingredients are combined. Instructions. preheat oven to 375˚f and grease a 9x13 inch baking dish. if using baking potatoes or russets, peel the potatoes. cut into ½ inch pieces. add the potatoes to a saucepan and fill with cold salted water 1 inch above the potatoes. simmer 12 14 minutes or until fork tender. drain and allow to cool slightly.
Easy Cheesy Potatoes Casserole With Real Potatoes Hostess At Heart Preheat oven to 350 degrees. mix hash browns, cheese, salt, and pepper in a large bowl. heat butter, soup, sour cream, and milk in a saucepan until butter is melted. stir heated sauce into hash browns. pour mixture into a 9×13 baking dish. top with corn flakes and a little melted butter. Keep a few tablespoons of the bacon fat in the skillet and add sliced onions. stir onions, over medium heat, until onions become very tender and start to brown. add garlic, combine with onions and remove from heat. cover the bottom of the pan with potato slices or chunks. sprinkle with seasoned salt and pepper. Add just enough water to cover the potatoes. add 1 tsp salt. bring the water to a boil, and cook the potatoes on medium high heat for 8 10 minutes until a fork goes easily into the center of each potato. drain the potatoes and add back to the pot. roughly smash the potatoes (and butter, if using) with a potato masher. 2. cook until fork tender—about 40 minutes. then, cool in the refrigerator. 3. clean and slice green onions. 4. peel the potatoes and shred the potatoes. 5. mix shredded potatoes with cheese, sour cream, shredded sharp cheddar cheese, green onions, salt, and black pepper.
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