I created a side dish to take to my brother’s house for Christmas dinner and since I had a fully stocked fridge and cabinets; I decided to use what I had on hand. I ended up altering an already published recipe from Hungry Jack. I changed the Hungry Jack Cheesy Make-Ahead Mashed Potatoes that was on the back of the Hungry Jack Redskin & Yukon Gold Potato Flakes and subbed chicken broth for the water and more milk for the sour cream. Added fresh parsley and minced garlic and topped with bread crumbs; thus what I call “dressing up”. I had less potato flakes in the box, so I had to also alter the amount of the other ingredients. I also used a disposable aluminum pan which worked nicely. The casserole ended up being very tasty. I will definitely be making this again. ENJOY!
Bread Crumb-Topped Potato Casserole
Yield: 20 servings
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour and 5 minutes
3 cups chicken broth
1 1/4 stick unsalted butter
1/2 Tablespoon minced garlic
4 cups milk
1 (8 oz.) package whipped or original cream cheese, at room temperature
1 1/2 cups Hungry Jack Red Skin and Yukon Gold Mashed Potato Flakes
1 (8 oz.) package shredded sharp cheddar cheese
1/3 cup freshly chopped parsley
1/3 cup plain bread crumbs
HEAT oven to 350°F. Spray 13 x 9-inch oven safe casserole with no-stick cooking spray.
Heat broth, 1 stick of butter, and garlic in a large microwave-safe bowl for 5 minutes. Stir. Remove from heat. Add milk and cream cheese, stirring until cream cheese is almost dissolved.
Gradually fold in potato flakes, cheddar cheese and parsley; mix until all ingredients are well combined. Consistency of potatoes should be very thick. Spread mashed potato mixture evenly into prepared baking dish. Place pads of remaining butter along top and sprinkle bread crumbs to cover casserole.
Bake 40-45 minutes or until bubbling around edges and bread crumbs are nicely browned.
NOTE: Before baking, potato mixture can be covered (less the bread crumbs) and stored in the refrigerator for up to 48 hours. Uncover and bake as directed above.
My love of cooking has taken over. I was on the net one day and saw an ad for a recipe contest. I entered. Then, I entered another. Then another, and so on and when I won a contest... an entire year's worth of tomato products, I was hooked. Since then, I've entered many many different recipe contests. I have won a trip to New York, entries into cook-offs, a recipe published in a Kraft/Paula Deen cookbook and many food products and food related items. I enjoy cooking and entering recipe contests. I hope I spark an interest in others to create something they can be proud of.
I'm always getting more ideas from the internet. Wow, I remember not having the internet years ago. It's a God send and I'm trying to cover every inch of the food sites!! Join me in my quest to keep fresh ideas flowing and creating new and exciting dishes.