Paula Deen's Crockpot Potato Soup

Ham and Potatoes "2" (Large Casserole)

4 large russet potatoes, peeled, diced large, and cooked until just tender - do not overcook
3 - 4 cups leftover ham, diced
1 large onion, diced

For Sauce:
2 TBS butter
2 TBS flour
1 tsp salt
1/4 tsp pepper
2 cups milk
1 can cream of chicken soup - undiluted
2 cups shredded cheddar cheese

In a medium saucepan, melt butter; stir in flour and cook together about 2 minutes to form a roux.
Add salt and pepper.
Stir in milk and cook & stir until mixture thickens.
Add soup and cook until smooth.
Add cheese and stir until melted.

In a large mixing bowl, toss together potatoes, ham, and onions.
Pour sauce over all and mix until well combined.
Bake at 350 about 45 minutes or until hot and bubbly.

Creamy Potato-Corn Soup

2 cans chicken broth
3 medium potatoes, peeled & diced
1 cup ham, diced
1 cup frozen corn
1/4 cup flour
1 cup milk
1/4 cup butter or margarine, melted
1/4 tsp pepper
1/2 tsp salt (or to taste)

Combine broth, potatoes, ham & corn in a medium saucepan.
Bring to a boil over med-high heat.
Reduce to low, cover and simmer 20 minutes or until potatoes are done.
Whisk together flour and milk until smooth; then whisk into potato mixture.
Stir in butter and simmer, stirring constantly until soup is thickened - about 2 minutes.

Dona's Potato Soup

4 medium/large russet potatoes, peeled and large-diced
1 large yellow onion, diced
1 tsp salt
1/2 tsp pepper
1 can evaporated milk
1-1/2 cups dry elbow macaroni

Place diced potatoes and onion in a large pot.
Add just enough water to cover potatoes and onions.
Add salt and pepper.
Bring water to a boil and cook until potatoes are tender.
DO NOT DRAIN.
Add canned milk and macaroni to the pot.
Bring to a boil, reduce heat to medium/low, and cook until macaroni is done, stirring every 3-5 minutes to prevent sticking.
Serve with a small dollop of butter and a little more salt & pepper if desired.
Soup will thicken upon standing - especially leftovers - and a little water may be added to achieve desired consistency.

Arda's Potatoes

By Arda Smith

12 medium potatoes, peeled & boiled

When cooled, finely grate

Sauce:

1 cup butter

1 cup cheddar cheese soup

2 cans cream of chicken soup

Add enough milk to make a thick sauce.

Heat and pour over potatoes.

Add salt and pepper to taste.

Add 1 cup chopped green onions.

Bake at 350 until warmed through.

Crash Hot Potatoes

A "Pioneer Woman Cooks" recipe

12 whole new potatoes (or other small round potatoes)

3 TBS olive oil

Kosher salt to taste (I used sea salt)

Black pepper to taste

rosemary (or other herbs) to taste

Bring a pot of salted water to boil.

Add potatoes and cook until fork tender.

On a sheet pan, generously drizzle olive oil.

Place tender potatoes on the cookie sheet, leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes;

Rotate potato masher 90 degrees and mash again.

Brush tops of each crushed potato with additional olive oil.

Sprinkle potatoes with salt, pepper, and herbs (rosemary, chives, thyme - whatever)

Bake at 450 for 20 - 25 minutes until golden brown.

Pam's Mashed Potato Casserole

Thanks, Pam!!

Prepare 12 servings of instant mashed potatoes, omitting butter.

Add 2 4-oz cartons of whipped cream cheese - Beat well.

Stir in 2 beaten eggs, 4 TBS finely chopped green onion, and 2 TBS chopped parsley.

Mix well.

Transfer to a well-greased 2 quart casserole dish.

Dot with 2 TBS butter and sprinkle with paprika.

Bake at 400 for 30 - 40 minutes.

Ham-Stuffed Baked Potatoes

4 large baking potatoes

3 cups cooked, chopped ham

2 cloves garlic

1 TBS butter

1 onion, diced

1/2 cup sour cream

1/2 tsp salt

1/4 pepper

3/4 shredded parmesan cheese

chopped green onions for garnish

BAKE potatoes at 450 for 1 hour. Cool to touch.

CUT potatoes in half lengthwise, leaving shells intact.

SCOOP out pulp and set aside.

MELT butter in a skillet and sautee together onion, garlic, and ham.

MASH potato pulp.

STIR in ham mixture, sour cream, salt & pepper.

STUFF shells with potato mixture and sprinkle with cheese.

Place potatoes in 9 X 13 baking dish.

BAKE at 350 for 25 - 35 minutes until heated through.

GARNISh with green onions

Golden Potato Casserole

8 medium potatoes, boiled in skins, peeled and sliced

1 chopped onion

1 1/2 cups shredded cheddar cheese

1/4 cup margarine

2 cups sour cream

1 can cream of chicken soup

1 tsp salt

1/4 tsp pepper

Add onions and cheese to potatoes; gentle toss together.

Heat soup with margarine and sour cream. Add salt and pepper.

Fold soup mixture into potatoes.

Place in buttered baking dish.

Bake at 350 45 - 50 minutes.

Hash Brown Casserole (Funeral Potatoes)

A definite crowd pleaser!

2 lbs. shredded frozen hash browns (12 cups frozen hash browns)

(frozen cubed hash browns may be used, but shredded is traditional)

2 cups shredded cheddar cheese

2 cans undiluted cream of chicken soup

2 cups (16 oz) sour cream

2 onions, diced

1 tsp salt

1/4 tsp pepper

1/2 stick margarine

Heat oven to 350.

Toss together potatoes, onions, and cheese.

Mix together soup, sour cream, and margarine. Add salt & pepper.

Heat soup mixture to combine ingredients.

Pour soup mixture over potato mixture and thoroughly combine.

Bake at 350, uncovered, in a 9 X 13 casserole dish 50-60 minutes until hot and bubbly.