Company Potato Casserole
photo by lazyme
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 5 cups potatoes, peeled, cubed and cooked
- 1 1⁄2 cups sour cream (12 oz)
- 1 1⁄4 cups swiss cheese, shredded, divided
- 1⁄2 cup carrot, shredded
- 1⁄4 cup onion, chopped
- 2 tablespoons minced fresh parsley
- 1 teaspoon salt
- 1⁄2 teaspoon dill weed
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon paprika
directions
- In a bowl, combine the potatoes, sour cream, 1 cup cheese, carrot, onion, parsley, salt, dill and pepper. Transfer to a greased 8-in. square baking dish. Sprinkle with the paprika and remaining cheese.
- Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.
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Reviews
-
Fabulously flavoursome: a great blend of flavours. And very easy to prepare. I always pre-cook onions that are in baked recipes for fear of them coming out not entirely cooked: had a bad experience of this happening once years ago. I added 3 cloves of minced garlic to one finely chopped onion with about half a teaspoon of oil and cooked briefly in the microwave until the onion had just softened. I used baby carrots, which I chopped in a mini processor. And because I had rather more than 5 cups of potatoes, I added a couple of tablespoons of Greek yoghurt to the sour cream. I used a low-fat sour cream. After combining all the ingredients in step one, I transferred the potato mixture into four small casserole dishes with snug lids that can be added after cooking and cooling: one now consumed; the other three in the freezer. Four separate dishes also means more yummy crispy topping! We loved this dish, and I'll certainly be making it again. Thanks for sharing this super-star recipe, diner524.
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RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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