1 (16 oz.) pkg. hash browns, or leftover baked or boiled potatoes, shredded
1 c. sharp Cheddar cheese, shredded
1 chicken bouillon cube
1/2 c. boiling water
Combine potatoes and some onion, if desired. Put in greased, flat pan. Dissolve bouillon and pour over potatoes. Bake, covered, at 325° for 30 minutes. Cover with cheese and bake, uncovered, 1 or 2 minutes longer, until cheese melts. Yield: 6 servings.
This recipe is easy to double, triple, or cut in half, depending on how many you feed. Watch the amount of cheese then. It could get to be too much.
Delores Estad
2 1/2 c. cubed, pared potatoes
2 T. finely-chopped onion
1 tsp. salt
1/3 c. boiling water
1/2 c. light cream
Dried dill weed
Pepper
Combine potatoes, onion, salt and 1/3 cup boiling water. Cover, and cook about 15 minutes. Add 1/2 cup cream, simmer 5 minutes, stirring occasionally. Sprinkle with dried dill weed and pepper. Serves 4.
Sandy Hapka
1 (2 lb.) pkg. frozen hash browns
1/2 c. onion, chopped
1/2 c. melted butter
1 c. sour cream
1 can cream of mushroom salt
1 (8 oz.) jar Cheez Whiz
2 c. corn flakes (opt.)
In casserole, combine all ingredients. Bake at 350° for 30 to 45 minutes. Stir gently, once or twice. If using corn flakes, sprinkle on top last 10 minutes. Serves 8.
2 lb. frozen hash browns
2 cans cream of chicken soup
1 (16 oz.) ctn. sour cream
1/3 c. butter
1 1/2 c. shredded cheese
1 c. season croutons
Spread hash browns in a 10×16-inch pan. Mix soup, sour cream and butter together and spoon on top of potatoes. Sprinkle cheese and croutons on top. Bake 1 hour at 350°.
Fern Bunde
2 lg. potatoes
1 zucchini
1 yellow squash
1 carrot
2 sm. onions
1 c. frozen peas
1 lg. ripe tomato
1/4 c. Cheddar cheese
4 strips bacon
Grease bottom and sides of 2-quart casserole. Slice each vegetable very thin. Place a layer of potato on bottom of dish and dot with butter. Repeat the process with the vegetables in order, dotting each with butter. Top with Cheddar cheese and bacon strips. Bake at 325° for 1 1/4 to 1 1/2 hours. Serves 6 to 8.
I use this in the fall when all the vegetables are available.
JoAnne Carlson
8 c. thinly-sliced pared potatoes
1/4 c. finely-chopped onion
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of celery soup
1 c. milk
1 (8 oz.) pkg. shredded sharp Cheddar cheese
Spread 4 cups of potatoes in bottom of greased 7 1/2×12×2-inch baking dish. Combine next 4 ingredients; add 3/4 teaspoon salt and a dash of pepper. Pour 1/2 the mixture over potatoes, sprinkle 4 ounces cheese over that. Repeat layers. Save the remaining 4 ounces of cheese for last 1/2 hour of cooking. Cover, bake at 350°for 1 hour and remove cover. Add remaining cheese, bake 1/2 hour longer, uncovered.
Susan Gagnon
8 potatoes, cooked & diced
1 c. salad dressing
1/2 jar stuffed olives, sliced
1/2 lb. bacon, fried & crumbled
1 onion, chopped
1/2 tsp. salt (opt.)
1/4 tsp. pepper
1 lb. Velveeta cheese, cubed
Mix all ingredients with the potatoes. Bake in oven a 350° oven for 1 hour, or until bubbly and thoroughly heated through.
Barb Wilcox
1/4 c. milk
2 eggs
3 c. diced, raw potatoes
1 sm. onion, quartered (or less)
3 T. flour
1 tsp. salt
1/2 tsp. baking powder
Put all ingredients in blender in order listed; cover and run on high, just until all potatoes go through blades, about 10 seconds. Fry in butter until golden brown. Makes 18.
Dell Hoff
Finely shred raw potatoes, (8 makes about 12 dumplings). Add flour to potatoes by the handful, until mixture has the consistency of dough. Mix in a palm of salt. Drop dumplings into boiling ham juice*. Boil 20 minutes. Serve hot, with butter.
*Ham juice – leftover ham bone boiled in water, or ham hocks cooked the same way.
With leftovers, fry in butter, cut up for breakfast. Makes a great potato side with eggs.
Cheri Harlon
6 med. potatoes
1 egg
1 tsp. salt
1 c. (or more) flour
Cook potatoes; mash or rice them. When cooled, combine with egg, salt, and enough flour to make firm balls. Place balls in boiling water and simmer 15 to 20 minutes. Especially good with homemade chicken soup.
Sandy Hapka