Pioneer Woman Cheesy Potato Casserole
Greetings, y'all! Today, I'm sharing two delicious recipes that will have your taste buds dancing with joy. I found these recipes on the interwebs and they're too good not to share. Both recipes feature the amazingness that is potatoes - one as a casserole and the other as a side dish. Let's get cookin'!
Twice Baked Potato Casserole
This easy Twice Baked Potato Casserole from The Pioneer Woman is a game-changer. It's creamy, cheesy, and oh so flavorful. Here's what you'll need:
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
- 4 green onions, sliced, divided
Start by washing and drying your potatoes. Pierce them a few times with a fork and bake them in a 375 degree oven for 1 hour or until tender. Let them cool for a bit, then cut them into chunks and place them in a large bowl. In a separate pan, cook your bacon until crispy. Reserve a few pieces for garnish, then chop the rest into bite-sized pieces.
Add the sour cream, milk, butter, seasoned salt, and black pepper to the bowl of potatoes. Use a potato masher to mash everything together until it's smooth and creamy. Add in half of the shredded cheese, half of the chopped green onions, and half of the bacon. Mix everything together and then transfer it to a baking dish.
Top the casserole with the remaining shredded cheese and chopped bacon. Bake it in a 375 degree oven for 25-30 minutes or until the cheese is melted and bubbly. Sprinkle the remaining green onions over the top and serve. Yum!
Funeral Potatoes
Next up, we have Funeral Potatoes - a classic Midwestern dish that's comfort food at its finest. This recipe from Cook's Country is the real deal. Here's what you'll need:
- 1 can cream of chicken soup
- 1 cup sour cream
- 1/4 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 (30-ounce) bag frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 2 cups corn flakes cereal, crushed
- 1/4 cup unsalted butter, melted
Preheat your oven to 350 degrees. In a large bowl, whisk together the cream of chicken soup, sour cream, melted butter, garlic powder, black pepper, and salt. Add in the thawed hash browns and 1 1/2 cups of shredded cheddar cheese. Mix everything together and then transfer it to a 9x13 inch baking dish.
In a separate bowl, crush your corn flakes cereal and then mix them with 1/4 cup melted butter. Sprinkle the mixture over the top of the potatoes in the baking dish. Top it off with the remaining shredded cheddar cheese.
Bake the casserole in a 350 degree oven for 45 minutes or until the top is golden brown and the cheese is melted and bubbly. Let it cool for a few minutes and then serve. You won't be disappointed!
That's it for today's recipes, y'all. I hope you enjoy making these dishes as much as I did. They're both perfect for a family dinner or a potluck with friends. Until next time, happy cooking!
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