![]() ![]() The thin shredded potatoes won’t take too long to thaw. Pull your potatoes out of the freezer about 1 hour before you want to put this casserole together. 1 pound of ground beef 1 bunch of green onions, chopped 3 tbsp. Step 4 Top the casserole with the breadcrumb mixture and return to the oven, uncovered, for another 25 to 30 minutes, until the top is golden brown and the casserole is bubbly all over. Peel and dice sweet potatoes into small cubes, then place chunks in a 9 x 13' casserole dish.Remove the herbs, stir in the peas, taste and adjust with salt and pepper as desired. Cover and microwave for 45 to 60 seconds until melted. Allow the gravy to come to a simmer before reducing the heat to low and letting it simmer for 15 minutes. Add the onions and cook 2-3 minutes, or until starting to soften and turn translucent. Step 3 Meanwhile, place the remaining 6 tablespoons of butter in a small bowl. In a large skillet, heat the olive oil over medium heat.Cover the casserole and bake for 45 minutes. Transfer to a greased three-quart casserole dish. Step 2 In a large mixing bowl, combine the sour cream, cream of chicken soup, cheddar, hash brown potatoes and the onion mixture.On top of trivet, layer 1/4 sliced potatoes and ground beef, then top with 1/4 of the shredded cheese. Place trivet in bottom of Instant Pot and 2 cups of water. NESCO® Roaster Oven or double for large groups and use the 18 Qt. In a small bowl, combine the potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper. Slice potatoes into 1/8 to 1/4 thick slices. This recipe from Becky Sayers of Edison, Ohio, can be prepared in a 6 Qt. ![]() If using thawed hash browns, cut cooking time down. Transfer to a plate and let cool slightly. Instructions: Mix potatoes, sour cream, soup, cheese, onions, and peppers. Add Potatoes O’Brien to above mixture and stir well to combine. In a large bowl combine sour cream, mushroom soup and melted butter. Cook until the onion are slightly softened, about 2 minutes more. Directions: Preheat oven to 350 degrees Fahrenheit. In bottom of crockpot add cream of mushroom soup, 1 can beef broth, paprika, garlic powder, black pepper and parsley. Add 2 tablespoons of butter, then add the onion. ![]()
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