casserole

Make Ahead Mashed Potatoes

make-ahead-mashed-potatoes

There is so much cooking to do on Thanksgiving Day which is why I like to do as much prep as possible the day before.  This way, I can enjoy the day and just pop things into the oven.  Peeling, boiling, and mashing potatoes, while trying to time all of the other dishes, is one of the most frustrating parts of preparing the Thanksgiving feast.  So, a few years ago, I started making these mashed potatoes and I haven’t looked back.

They are just as creamy and luscious as any potatoes I’ve ever made on the day and the cheesy parmesan crust makes these Make Ahead Mashed Potatoes even better than the standard version of mashed potatoes!

This recipe was inspired by Ina Garten’s Goat Cheese Mashed Potatoes Recipe.

Ingredients:

Approximately 8 large russet potatoes, peeled and cut into quarters

Milk, to taste

1 bar cream cheese

1 stick of butter

Salt, to taste

Pepper, to taste

Grated parmesan cheese

Boil the potatoes in a large pot until soft all the way through.  Drain the potatoes in a colander and remove all of excess water.  Immediately put the potatoes back into the pot, add the cube of butter and bar of cream cheese.  Put the lid back on the pot and let sit for five to ten minutes, so the butter can melt and the cream cheese can soften.

Using a hand mixer, blend the potatoes until they are broken apart and well blended with the butter and cream cheese.  Add the milk in small parts and continue mixing until they are smooth and have very few lumps.  Make sure the potatoes are a little runnier than you like, as they will lose some moisture in the fridge overnight.  This way, they will be the perfect consistency when you serve them.  Also, the cream cheese helps prevent the potatoes from drying out.

Add salt and pepper, to taste.

Put the potatoes in a buttered 9 x 13 inch casserole dish.  Let cool completely, cover, and store in the refrigerator.  Take the casserole out of the fridge approximately one hour before baking time so they are at room temperature when you put them in the oven.

Sprinkle them generously with the parmesan cheese.  Bake uncovered in a 350 degree oven for approximately 30 minutes or until the cheese is browned on top and the potatoes are heated through.  A good way to test this is to insert a knife in the center.  If a good amount of steam comes out, then they’re ready!

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Make Ahead Mashed Potatoes

make-ahead-mashed-potatoes

Every year, I do a lot of holiday cooking and it’s often difficult to get everything made, photographed, and written up before the holidays come and go.  So this year, I made sure to at least snap photos and promised myself to catch up later.  These are make ahead mashed potatoes, which can be made year round, but are absolutely perfect for Thanksgiving because you make them the day before (I’m all about prepping the day before and just popping everything into the oven on the big day)!

They are just as creamy and luscious as any potatoes I’ve ever made on the day and the cheesy parmesan crust makes these Make Ahead Mashed Potatoes even better than the standard version of mashed potatoes!

This recipe was inspired by Ina Garten’s Goat Cheese Mashed Potatoes Recipe.

Ingredients:

Approximately 8 large russet potatoes, peeled and cut into quarters

Milk, to taste

1 bar cream cheese

1 stick of butter

Salt, to taste

Pepper, to taste

Grated parmesan cheese

Boil the potatoes in a large pot until soft all the way through.  Drain the potatoes in a colander and remove all of excess water.  Immediately put the potatoes back into the pot, add the cube of butter and bar of cream cheese.  Put the lid back on the pot and let sit for five to ten minutes, so the butter can melt and the cream cheese can soften.

Using a hand mixer, blend the potatoes until they are broken apart and well blended with the butter and cream cheese.  Add the milk in small parts and continue mixing until they are smooth and have very few lumps.  Make sure the potatoes are a little runnier than you like, as they will lose some moisture in the fridge overnight.  This way, they will be the perfect consistency when you serve them.  Also, the cream cheese helps prevent the potatoes from drying out.

Add salt and pepper, to taste.

Put the potatoes in a buttered 9 x 13 inch casserole dish.  Let cool completely, cover, and store in the refrigerator.  Take the casserole out of the fridge approximately one hour before baking time so they are at room temperature when you put them in the oven.

Sprinkle them generously with the parmesan cheese.  Bake uncovered in a 350 degree oven for approximately 30 minutes or until the cheese is browned on top and the potatoes are heated through.  A good way to test this is to insert a knife in the center.  If a good amount of steam comes out, then they’re ready!

Casseroles

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Baked Corn Casserole

Broccoli Quinoa Casserole

Brussels Sprouts Bon Vivant

Cabbage Casserole

Chicken Tortilla Dish

Potato Casserole

Sloppy Joe Crescent Roll Casserole

Spaghetti Pie

Tuna Noodle Casserole

Vegetarian Tamale Casserole

Get more amazing potluck recipes at Potluck Time!

Tuna Noodle Casserole

Tuna Noodle Casserole

Tuna Noodle Casserole is a classic that I often forget about, but it is so good!  The creamy, cheesy noodles combined with peas and tuna make this an especially good potluck dish during the cold months.  Total comfort food!

I cut this recipe off of the back of an egg noodle bag years ago and improvised it.

Ingredients:

1 package of wide egg noodles

2 – 10 3/4 oz. cans cream of mushroom or cream of chicken soup

12 ozs. of evaporated milk

1 cup sour cream

2 cans of tuna in water, drained and flaked

1 cup frozen peas, thawed

1/2 cup white onion, finely chopped

1 tsp. salt

1/2 tsp. black pepper

1/2 cup shredded mozzarella cheese

Cook the egg noodles according to the package instructions and drain well.

In a medium bowl, blend the soup, milk, sour cream, tuna, peas, onion, salt, and pepper.  Add the noodles and mix well.  Pour into a greased 9 x 13″ casserole dish.

Bake at 350 degrees for 30 minutes.  Sprinkle mozzarella on the top and bake for 10 minutes more.  You’re ready for potluck time!

Brussels Sprouts Bon Vivant

Brussel Sprouts Bon Vivant

Not a fan of brussels sprouts? This Brussels Sprouts Bon Vivant recipe will change your mind!  Tender brussels sprouts are layered with a swiss cheese white sauce, sausage, stuffing, water chestnuts, and topped with more swiss cheese.

We love brussels sprouts at my house and this casserole is a big hit!  It’s especially suitable for an Easter, Thanksgiving, or Christmas potluck.  But really, it’s delicious anytime.  Thank you to Joyce for sharing this recipe!

Ingredients:

1 1/2 lbs. brussels sprouts

2 tsp. grated onion

1 cup water chestnuts, sliced

1/8 tsp. nutmeg

1 cup prepared poultry dressing (I used Stove Top chicken stuffing. It worked perfectly and only took a few minutes to prepare.)

1/4 lb. ground pork sausage

3 T. butter

3 T. flour

1 1/2 cups milk

1 1/2 cups whipping cream

1/2 cup grated swiss cheese, plus extra for top of casserole

Additional nutmeg

Cook sprouts in salted water with grated onion and drain.

Make white sauce by melting the butter in a saucepan over medium heat.  Whisk in flour and cook for one minute.  Whisk in milk and cream gradually, making sure that there aren’t any lumps.  Continue whisking and cooking until white sauce is thick.  Take off heat and mix in cheese until melted.  Add nutmeg.

Saute’ sausage and drain well. Add in cooked poultry dressing and chestnuts and sauté it with enough butter to coat it evenly.

In a buttered baking dish, put half the sprouts, half of the sausage mixture, and half of the sauce.  Repeat.  Top with additional cheese.  Sprinkle with more nutmeg.

Bake at 400 degrees for approx. 30 minutes or until cheese melts and is bubbly.

Sloppy Joe Crescent Roll Casserole

Sloppy Joe Casserole

Only 5 ingredients are needed to make this easy, crowd-pleasing Sloppy Joe Crescent Roll Casserole!  A few years ago, I saw this recipe on a Pillsbury commercial.  I made it for Superbowl Sunday and it has been one of my staple potluck recipes ever since.  You can make it right before potluck time or slice it into squares, store in the fridge, and reheat before serving.

Ingredients:

2 lbs. ground beef

1 small onion, chopped

2 – 15 oz. cans sloppy joe sauce

3 cans of crescent rolls

Grated cheddar cheese (you decide how much!)

Brown the beef and onions over medium low heat until the meat is browned and the onions are soft.  Drain off excess liquid.  Add in both cans of sloppy joe sauce and simmer until heated through.  Take off the burner and let the meat mixture cool completely (if you don’t, the heat will make your crescent rolls soggy).

Spray a 9 x 13″ casserole dish with cooking spray.  Unroll and place 1 1/2 cans of crescent rolls in the bottom of the casserole dish.  Using your fingers, press the seams of the crescent rolls together.  Spread the meat mixture on top of the rolls.  Top with cheese.

Unroll the remaining 1 1/2 cans of crescent rolls.  Press the seams of each square (made up of two triangular crescent rolls) and lay the individual squares on top of the casserole, slightly overlapping, if necessary.  They don’t have to be perfect.  The goal is to just have plenty of crescent roll squares covering the top of the casserole.

Bake at 350 degrees for 30 to 35 minutes.  Let it cool before cutting into squares.  If you’re going to make ahead, make sure they are completely cooled, store in the fridge in an airtight container, and reheat right before potluck time!

 

Chicken Tortilla Dish

Chicken Tortilla Dish

This Chicken Tortilla Dish is a rich and buttery version of white chicken enchiladas!  The combination of butter and jack cheese makes the tortillas crisp up perfectly, while the green chiles give it just the right amount of kick.  These are absolutely delicious and perfect for any potluck.   Thank you, Mara, for sharing this recipe!

Ingredients:

8 flour tortillas, dipped in butter

4 chicken breasts, cubed and cooked

8 oz. cream cheese, softened

4 oz. can green chiles

2 T. fresh cilantro, chopped

Salt

Pepper

1/4 cup cooking sherry

1/2 lb. grated jack cheese

1/2 pint heavy whipping cream

Coat a 9 x 13″ baking dish with cooking spray.

Mix together the softened cream cheese, sherry, chicken, chiles, cilantro, salt, and pepper.  Put some filling  in the center of a tortilla, roll it like an enchilada, and place it in the baking dish.  Repeat until you’ve rolled all the tortillas, making sure to divide the mixture evenly between all the tortillas.

Sprinkle jack cheese on top of the tortillas and then pour the whipping cream over the top evenly.

Bake at 350 degrees for 30 minutes.

Cabbage Casserole

Cabbage Casserole

You don’t have to be a cabbage lover to enjoy this casserole!  It’s delicious and easy to make.  Joyce shared this recipe and it is one of her personal favorites.  It’s especially good served with sausages or as a side for a St. Patrick’s Day potluck.

Ingredients:

1/2 cup butter

1 medium sized head of green cabbage (about 2 1/2 lbs.) cored and thinly sliced

1 large onion, finely chopped

1 1/2 cups milk

4 eggs, lightly beaten

15 salted crackers, finely crushed (about 3/4 cup)

1 tsp. salt

1/4 tsp. black pepper

Preheat oven to 325 degrees.  Butter a 10 cup casserole dish.

Melt 1/2 cup butter in large pot.  Add cabbage and onion.  Cook over medium heat until softened, about 20 minutes.  Stir in milk.  Bring to a boil.  Lower heat to medium-low and simmer for 5 minutes.  Remove pot from heat.  Let cool slightly.

Gently stir in eggs.  Add 1/2 cup crushed crackers, salt, and pepper.  Pour into prepared casserole dish.  Dust top evenly with remaining crushed crackers.

Bake for 30 minutes or until heated through and the top is golden brown.

New Photos!

Here are Potluck Time’s first photos!  Please check them out and let me know what you think!

Brownies with Peanut Butter Frosting and Salted Peanuts

Brownies with Peanut Butter Frosting and Salted Peanuts

Tater Tot Strata

Tater Tot Breakfast Strata

Vegetarian Tamale Casserole

Vegetarian Tamale Casserole

Bible Study Banana Bread

Bible Study Banana Bread

Thank you!

Tamara

Potato Casserole

This recipe has been in my book for years and it came from Margie.  Recently, I almost brought this to a potluck, but decided on a salad instead.  When I got to the party, there were already two other versions of this casserole!   And they both got devoured.  You can’t go wrong with this one and it’s so easy!

Ingredients:

32 oz. frozen hash brown potatoes

1 can cream of chicken soup

1 1/2 cup grated cheddar

1 – 16 oz. sour cream

1/3 cup chopped green onions

1/4 cup margarine or butter

Heat soup and butter or margarine until melted.  In a bowl, combine potatoes, cheese, green onions, and sour cream.  Add heated soup and butter.  Put in a greased 9 x 13″ pan.

Topping:

3 T. butter, melted

1 cup cornflakes

Combine butter and cornflakes.

Bake casserole at 350 degrees for 30 minutes.  Add topping and bake for 20 minutes more (or until cornflakes are golden).