Baked Potato Casserole

Baked Potato Casserole

Ingredients:

8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks

1 cup Evaporated Milk

1/2 cup light sour cream

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups (8-oz. pkg.) shredded cheddar cheese, divided

6 slices bacon, cooked and crumbled, divided

Sliced green onions



Directions:

Put potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

Preheat oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.

Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

Amish Casserole

Amish Casserole

Ingredients:

1 tablespoon olive oil

1 medium-sized onion, chopped

1 pound ground beef

1 (16-ounce) package wide egg noodles

1 (10-3/4-ounce) can condensed tomato soup

1 (10-3/4-ounce) can condensed cream of mushroom soup

1 cup milk

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika


Directions:

Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with cooking spray.

In a large skillet, heat oil over medium heat and saute onion 2 to 3 minutes. Add ground beef and cook 4 to 6 minutes, or until browned.

In a large soup pot, cook noodles according to package directions; drain well and return noodles to pot. Add ground beef mixture and remaining ingredients, except paprika; mix well. Place in prepared casserole dish and sprinkle with paprika.  

Cover and bake 25 to 30 minutes, or until heated through.