Potatoes Romanoff (3)

2 lb. frozen hash brown potatoes
1 c. sour cream
10 oz. grated Cheddar cheese
1 can cream of chicken soup
1 stick margarine, melted
4 green onions, chopped

Blend the sour cream, cheese, soup, onions and margarine. Fold in the hash browns. Turn mixture into a 9×12-inch pan. Bake 1 1/2 hours at 350°. Note: A light sprinkling of paprika before serving will add color.

Kathy Daniels

Hash Brown Quiche

3 c. frozen loose-pack shredded hash browns, thawed
1/3 c. butter or margarine, melted
1 c. diced, cooked ham
1 c. shredded Cheddar cheese
1/4 c. green pepper
2 eggs
1/2 c. milk
1/2 tsp. salt
1/4 tsp. pepper

Press the hash browns between paper towels to remove excess moisture. Press into the bottom and sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425° for 25 minutes. Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°, bake for 25 to 30 minutes, or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.

Michelle Larson

Quick Meal Dish

6 med. potatoes, sliced
1 to 1 1/2 lb. hamburger
2 cans vegetable beef soup

Place potatoes in greased baking dish. Cover with hamburger, which has been browned with onion and seasoning. Pour soup over meat and potatoes. Bake at 350° for 1 hour, or until potatoes are done. Variation: One-half can of Cheddar cheese soup mixed with milk and added before baking is good, also.

Betty Krabbenhoft

Potato Crust Quiche

3 med. potatoes
1/4 c. butter
2 c. frozen mixed vegetables
1/2 c. shredded Cheddar cheese (2 oz.)
2 beaten eggs
1 (5 1/3 oz.) can evaporated milk
1/4 tsp. salt
1/8 tsp. pepper
1 T. corn flake crumbs

Cook potatoes; drain. Mash with butter and spoon into a well greased 9-inch pie plate. Spread bottom and sides to form a crust. Pour vegetables into crust and sprinkle with shredded cheese. In a small bowl, combine egg, milk, salt and pepper. Pour over cheese and vegetables. Top with crumbs. Bake at 375° for 45 minutes.

Karen Midgarden

Potato and Chicken Casserole

Boil 1 whole chicken, add a little salt, 1/4 medium onion and simmer for 1 1/2 hours. Butter 9×13-inch pan. Put in the bottom 1 (16-ounce) package frozen Birds Eye farmer’s fresh vegetable mix. Add 6 medium potatoes. Do not peel. Add the boiled chicken, tear or just slice. Then add 6 slices of American cheese. In a separate bowl, combine 1 can cream of celery soup, 1 can cream of chicken soup, 1 cup chicken broth (from boiled chicken) and 1/2 cup Miracle Whip. Pour over entire casserole and cover with foil. Bake at 1 hour at 350°. Uncover last 10 minutes, and sprinkle with potato chips; then serve.

Maurine Hughes

Quick Blender Potato Pancakes

1 lg. potato, cut like French fries
1/2 c. milk, scalded
1/2 c. flour
1 egg
1/2 tsp. salt
2 tsp. sugar
2 tsp. baking powder

Put egg into blender, turn on and add cut potatoes, a few at a time. Add scaled milk, flour, salt, baking powder and sugar; blend until smooth. Coat pan with margarine or lard. Bake potato pancakes, placing large tablespoon for each cake, at 375° to 400°. Take out of oven when golden brown. Serve with applesauce, maple syrup or honey.

Marvin Briese

Hash Brown Casserole (4)

4 to 6 slices of bread
1 (14 to 16 oz.) pkg. shredded hash browns
1/4 c. diced green peppers
1/4 c. chopped onion
6 eggs
Salt & pepper, to taste
1/2 to 3/4 c. shredded Cheddar cheese
1/2 c. milk

Spray a 9×13-inch pan with a nonstick spray. Place bread slices on bottom of pan. Spread hash browns on top of bread. Beat eggs, add milk, mix in green pepper, onions, salt and pepper. Pour over hash browns. Sprinkle Cheddar cheese on top. Bake at 350° for 1 hour. Serves 10 to 12. Variation: May place diced ham or cooked bacon on top of hash browns before egg mixture.

Michelle Tibert

Mushroom Scalloped Potatoes

1 can cream of mushroom soup
1/2 c. grated American cheese
4 c. sliced potatoes
1 tsp. salt
2/3 c. evaporated milk
1/4 c. onion, chopped fine
1/4 c. grated American cheese

Combine soup, 1/2 cup cheese, onion, salt and milk. Add potatoes. Mix and put in a greased baking dish. Top with 1/4 cup cheese. Bake at 350° until potatoes are tender, about 1 hour and 15 minutes.

Potatoes Romanoff (2)

2 1/2 lb. potatoes
2 T. butter or margarine
Salt & pepper, to taste
1 c. sour cream
1 c. small-curd cottage cheese
3 to 6 green onions, thinly sliced
Grated Cheddar Cheese (about 1 1/2 c.)
Paprika (opt.)

Pare and cut potatoes into 1/2-inch cubes. Boil in salted water until barely tender, about 5 minutes. Do not overcook. Drain thoroughly and toss with butter or margarine. Salt and pepper, to taste. Add sour cream, cottage cheese and onions; toss gently until well combined. Turn mixture into 9×13-inch greased baking dish. Sprinkle with Cheddar cheese and paprika, optional. Bake at 350°for 30 minutes, until bubbly and browned on top. Makes 6 servings.

Note: Doubles easily. When doubling, use 11×15-inch dish.

Marcia Pederson

Potato Casserole (3)

5 lb. potatoes, peeled & sliced
1 lb. ground beef
1 can cream of mushroom or cream of chicken soup
1 can vegetable beef soup

Alternate layers of potatoes and ground beef in greased casserole. Add the cans of soup. Bake at 350° until done, about 1 1/2 hours.

Marie Hapka