Ingredients

• 5 pounds red potatoes, cut into chunks
• 1 tablespoon minced garlic, or to taste
• 3 cubes chicken bouillon
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter
• salt and pepper to taste

Instructions

In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.

Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Prep Time: 15 minutes
Cook Time: 3 hrs, 15 minutes
Servings: 8

Ingredients

• 2 large cans Bush's Baked Beans
• 1 package smoked bacon (cooked and crumbled)
• 1 green bell pepper
• 1 medium onion (sauteed with pepper)
• 1 large can crushed pineapple
• 1/4 bunch cilantro, diced
• 4 tablespoons brown sugar

Instructions

Put in a crock pot on high heat for 5 hours. Stir occasionally.

Ingredients

• 6 potatoes, boiled and diced
• 1 can cream of chicken soup
• 1/2 pint sour cream
• 1/2 cup mild cheese
• 1/4 cup butter
• 1/4 cup grated onion
• salt and pepper
• crushed corn flakes

Instructions

Smash corn flakes and sprinkle on bottom of baking dish. Pour 1/2 of the melted butter on flakes. Put potatoes on flakes then add the rest of the melted butter. Now pour cream mixture over potatoes and sprinkle a few crushed corn flakes on top. Bake at 350 degrees for 20 minutes.

Ingredients

• 2 pounds hashed brown potatoes, frozen (or cubed)
• 2 cans cream of chicken soup
• 2 tablespoons dried onions
• 8 ounces sour cream
• 1 1/2 cups shredded cheese
• 1/2 stick butter

Instructions

Thaw hash browns. Place in a 9x11 inch pan. Combine in a saucepan: source cream, soup, cheese, onions and butter. Heat mixture until cheese melts. Pour over potatoes and mix.

Topping: Toss 2 cups corn flakes in 1/2 stick butter and sprinkle on top. Bake at 350 degrees for 45 minutes.

**Note: I often use frozen cubed potatoes and mix and match ingredients and amounts (cheese, sour cream, soup) with Potatoes and Flakes and other similar recipes. These recipes are forgiving. I like sharp cheese and cubed potatoes.

Ingredients

• 1 can cream of mushroom soup
• 3/4 cup milk
• 1/8 teaspoon pepper
• 2 (9 ounce) packages frozen green beans, thawed or 2 (14.5 ounce) cans
• green beans, drained
• 1 1/3 cups (2.8 oz) French's French Fried Onions

Instructions

In 1 1/2 quart casserole, combine soup, milk and pepper; mix well. Stir in beans and 2/3 cup French fried onions. Bake at 350 degrees for 30 minutes or until hot. Stir. Sprinkle with 2/3 cup onions. Bake 5 minutes or until onions are golden. Makes 6 servings.

Ingredients

• 4-6 cups sliced carrots, cooked
• 1/2 cup chopped onion, sauteed in butter
• 1 cup cream of celery or mushroom soup
• 1/2 cup cheddar cheese
• 1 package Stove Top stuffing mix

Instructions

Put carrots on bottom of dish (deep casserole or 9x13). Mix onions, soup and cheese. Pour over carrots. Prepare stuffing according to package directions and layer on top of carrot mixture. Cover with foil. Bake at 350 degrees for 35 minutes.

Ingredients

• 4 packages (16 ounce each) frozen corn
• 1 (8 ounce) package cream cheese
• 1 cup butter
• 1/2 cup sugar
• 6 slices Kraft American cheese
• 1/2 cup whole milk

Instructions

Place 2 packages of corn in bottom of a large crockpot. Cut up the cream cheese and butter into chunks. Sprinkle sugar over it. Cut the slices of cheese into chunks. Top with the other two packages of corn. Pour milk over it and set the crockpot on low for 8 hours, stirring about every hour.

Notes: You can use any type of milk, whole milk makes it creamier. You can use 3 packages of corn instead of 4 and it won't affect the flavor - just makes a little less.

Ingredients

• 1 onion per person, sliced (sweet onion preferred)

Instructions

Heat large frying pan over medium high heat with about 1/4 cup of olive or vegetable oil per 4 onions.

Put onions in pan and when they are sizzling, turn heat down to medium and let them cook for 45 minutes. Stir occasionally. For last 20 minutes of cooking, sprinkle with 2 teaspoons of sugar and continue to cook. Serve over hamburgers, on steak, in hoagies, on pizza, etc.

Recipe Rating Legend

- Favorite!
- Good Stuff
- Made the cut
- Untried but looks interesting