My Mother's Cooking - Potato Casseroles
Potato Casseroles
My Mother's Cooking
What are Au Gratin Potatoes?
- Au Gratin Potatoes Recipe - Food.com - 29286
This au gratin potatoes recipe makes the best au gratin potatoes I have had yet. - Gratin - Wikipedia, the free encyclopedia
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Potato Casseroles
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Potatoes are among the most versatile of all the vegetables. They can be boiled, mashed, fried, roasted, baked, French-fried and used in a variety of casseroles. Potatoes can easily be used to make hearty side dishes as I demonstrated in the following hubs:
Baked Ham and Scalloped Potatoes
Salmon Patties with Cheesy Potatoes
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They can also be combined with various meats to make complete and hearty one-dish meals. You can combine them with ham, ground beef, hot dogs or a large variety of other sausages. They can be baked in a béchamel sauce, a tomato sauce or even in leftover or freshly made gravy. They combine well with other vegetables like peppers, onions, broccoli, asparagus, carrots or cabbage. You can even add a blend of spices and serve them as a curry.
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The first casserole contains alternate layers of sliced potatoes, ground beef and boiled eggs in a cream of mushroom soup sauce and topped with grated Swiss cheese. The second one alternates red skin potatoes with sausage slices, onions, green peppers and mozzarella cheese in a seasoned tomato sauce.
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Potato, Ground Beef and Hard Boiled Egg Casserole
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Difficulty:
Moderate
Preparation Time:
60 Minutes
Cooking Time:
60 Minutes at 300 F
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Ingredients:
6 Large Russet Potatoes peeled and cut into quarters and ¼ inch thick slices
12 Hard Boiled Eggs Sliced
1 Lb. of Ground Beef
1 Large Onion chopped
2 Tablespoons of Oil
8 Oz. of Shredded Swiss Cheese
2 Cans of Cream of Mushroom Soup
2 Cans of Milk
I Tablespoon of Sweet Hungarian Paprika
Salt and Pepper to Taste
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Preparation and Cooking Instructions:
Preheat the oven to 300 F and butter a large casserole dish.
- Brown the ground beef in oil in a frying pan and stir in the paprika.
- Add the chopped onion and continue cooking until the onion is soft.
- Meanwhile, Heat the mushroom soup in a small pan and gradually stir in the milk to make a smooth sauce.
- Start with layers of 1/3 of the potatoes, ½ of the ground beef and ½ of the sliced eggs.
- Repeat with a second set of layers and finish with the final 1/3 of the potatoes.
- Top with the grated Swiss cheese and bake covered in a 300 F oven for one hour.
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Potato, Sausage, Green Pepper and Onion Casserole
Difficulty:
Moderate
Preparation Time:
60 Minutes
Cooking Time:
60 Minutes at 300 F
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Ingredients:
1 ½ Lbs. of Small Red Skin Potatoes (sliced into 1/8 inch thick rounds with the skins on)
1 Lb. of Italian Sausage (Boiled, cooled and thinly sliced
2 Large Green Peppers (remove the seeds and then cut them into one inch squares)
2 Cloves of Garlic (peeled and coarsely chopped)
2 Cans of Tomato Soup
2 Cans of Hot Water
1 Tablespoon of Dried Basil
16 Oz. of Shredded Mozzarella Cheese
1 Tablespoon of Butter
Salt and Pepper
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Preparation and Cooking Instructions:
- Preheat the oven to 300 F and butter a large casserole dish.
- Meanwhile, heat the tomato soup, water, garlic and basil to a boil and simmer for 5 minutes.
- Spread 1/3 of the potatoes in the bottom of the dish and sprinkle them with salt and pepper.
- Sprinkle with half of the onions and half of the peppers.
- Add 1/3 of the Mozzarella.
- Repeat with second layer in the same order
- Add the final 1/3 of the potatoes and pour the soup mixture over everything.
- Finally, add the last 1/3 of the sliced potatoes and cheese and bake in a 300 F oven for about one hour, covered until the cheese is browned.
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For additional ways to prepare potatoes, see the other sections of Chapter 6, which are listed below:
Chapter 6 – Potato Dishes
1. Baked, Roasted and Stuffed Potatoes
2. Boiled Potatoes and Potato Salad
4. French Fries and Croquettes
5. Potato Casseroles
8. Norwegian Staples - Krube and Lefse
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Au Gratin Potatoes
Mashed Potato Casserole
Golden Hashbrown Casserole
More of my mother's recipes
- My Mother's Cooking - Chicken Stew with Mushrooms, P...
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My mother's soups were always hearty enough to serve as one-dish meals. Her recipe for chili soup is no exception. Made with ground beef, tomatoes, kidney beans, green peppers and shell noodles,it makes a complete meal. You can adjust the spicyness b - My Mother's Cooking - Stuffed Cabbage Prepared Two D...
My mother taught me to make stuffed cabbage pretty much like everyone else makes it when I was growing up. Later I learned about a French version which reconstructs the individual leaves to form a whole cabbage when you are done. Both recipes are pre - My Mother's Cooking - Pork Loin Roast - Two Differen...
My mother made pork loin roast in the traditional way. She used a standing pork rib roast and seasoned it with apples, onions and thyme. By the time my wife started cooking pork roasts for us, there were boneless roasts and everyone was concerned abo - My Mother's Cooking - Baked Beans and Pork Chops
One of my fondest memories is visiting my aunt Anna and smelling the baked beans that simmered all day while our parents sat around and talked. This is my mother's recipe for homemade baked beans which is similar. If you add some pork chops while coo - My Mother's Cooking - Beef Pot Roast
One of my mother's standby recipes was for her beef pot roast. We all liked beef and this was a relatively easy one-dish meal. She would brown a chuck roast or a bottom round roast and then simmer it with onions partially covered with water. Half way
North Central Wisconsin where I learned how to cook from my mother.
