Marvelous Recipes

Smooth, creamy and delicious, this easy-to-make mashed potato side goes great with any meat main dish!

2 cups water
3 tablespoons butter or margarine
3/4 cup milk
1-1/2 cups instant mashed potato flakes or buds
1 (10-3/4 oz) can condensed cheddar cheese soup
1/3 cup sour cream
1 teaspoon minced onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup French-fried onions*

1. In a 2-quart saucepan over high heat, bring water and butter or margarine to a boil; remove from the heat. Stir in the milk; slowly stir in the potato flakes or buds.

2. Add the soup, sour cream, minced onion, salt and pepper to the potato mixture; stir to blend. Transfer mixture to a 1-1/2-quart casserole. Sprinkle with the French-fried onions.

3. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until hot and onions are golden brown.

* You may omit the French-fried onions, if desired.

Emily

My best friend Judi shared this recipe with me and it has become a family favorite.

1 (32 oz) package frozen hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 (10.5 oz) can condensed cream of celery soup
1 (16 oz) carton sour cream
1/2 cup chopped onion
1/2 cup melted butter or margarine
1-1/4 teaspoons salt
1/2 teaspoon pepper

1. Arrange the thawed hash brown potatoes in bottom of a 13×9-inch baking dish sprayed with cooking spray. Sprinkle the cheddar cheese over the potatoes.

2. In a medium bowl, combine the remaining ingredients; stir into the potato mixture.

3. Bake at 350 degrees F for 1 hour or until hot and bubbly. Makes 8 servings.

Emily

A delicious creamy casserole topped with crunchy French fried onions! Also makes a great side.

1 (10.75 oz) can condensed cream of chicken soup*
1 (8 oz) carton sour cream
4 cups frozen shredded hash brown potatoes
1 cup cooked ham, diced**
1/4 cup chopped sweet onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 3-oz. package French fried onions.

1. In a large bowl, stir together the soup and sour cream until smooth. Add frozen potatoes, ham (if using),  onion, salt and pepper. Stir to blend well. Spread the mixture evenly in bottom of an 11×7-inch baking dish.

2. Bake at 350 degrees F for 30 minutes; remove from oven and sprinkle with French fried onions. Bake an additional 20 to 25 minutes. Let stand 10 minutes before serving. Serves 6.

* You may substitute cream of mushroom or cream of celery for the cream of chicken, if desired.

**For a tasty side, omit the ham.

Emily

A cheesy delicious change of pace from plain mashed potatoes. Dress up your dinner with this flavorful side.

1 tablespoon butter or margarine
3/4 cup chopped green onion
3/4 cup chopped red bell pepper
3 cups hot water
1 cup half-and-half
4 tablespoons butter or margarine
1 (7.2 oz.) box roasted garlic instant potato flakes (2 pouches)
1-1/2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. Grease or spray with cooking spray, a 2 quart casserole dish.

2. In a 10 inch skillet over medium-high heat, cook onions and bell peppers in butter or margarine for 1 minute. Remove from heat and set aside.

3. In a 2 quart saucepan over medium-high heat, heat water, half-and-half and 4 tablespoons butter or margarine to boiling; remove from heat. Stir in both pouches of potato flakes just until moistened. Let stand 1 minute or until liquid is absorbed. Beat with a fork until smooth.

4. Spoon 1-1/3 cups of the potatoes into bottom of casserole; top with 1/2 the onion mixture and 3/4 cup of cheese. Spoon another 1-1/3 cups potatoes over the cheese and carefully spread to cover. Sprinkle evenly with remaining onion mixture and top with remaining potatoes; spread to cover. Sprinkle with remaining 3/4 cup of cheese.

5. Bake uncovered, 30 minutes or until heated through. Makes 8 servings.