20+ The Best Potato Recipe Ideas for Breakfast, Dinner and Dishes Part.2

Potato Goulash 


  • 1 package Betty Crocker scalloped potatoes
  • 1 pound ground beef
  • 1/4 teaspoon salt or to your taste
  • 1 cup sliced celery
  • 16 ounce can whole plum tomatoes and liquid


Preheat oven to 400 degrees F. Place potato slices into ungreased 2-quart casserole dish. Set aside. Brown the ground beef with the salt until cooked through and drain excess fat.

Stir in sauce mix, water, celery, and tomatoes with their liquid mixing well and breaking up tomatoes with a fork. Bring to a boil, stirring frequently. Pour over potatoes, stirring to combine. Cover and bake until potatoes are tender, about 35 to 40 minutes. Yield: 4 to 6 servings

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Candied Sweet Potatoes 


  • 40 to 50 pounds sweet potatoes
  • 1 tablespoon cinnamon, or to taste
  • 1 tablespoon nutmeg, or to taste
  • Juice of 5 lemons
  • 3 pounds margarine
  • 5 pounds granulated sugar
  • Marshmallows
  • Chopped pecans


Boil potatoes in jackets until fork tender. Cool, skin, and slice into casserole dishes. Sprinkle with cinnamon, nutmeg, and lemon juice. Add pats of margarine. Add sugar, top with marshmallows, and chopped pecans. Bake at 350 degrees F for 45 to 50 minutes. Serves 100.

Au Gratin Potatoes and Ham 


  • 20 pounds red potatoes
  • 8 pounds fully cooked ham, cubed
  • 4 (10 3/4 ounce) cans condensed cream of celery soup, undiluted
  • 2 quarts milk
  • 1/2 cup all-purpose flour
  • 6 pounds process American cheese, cubed
  • 2 teaspoons pepper
  • 2 teaspoons paprika


Cook potatoes until tender; cool. Peel, if desired, and cut into cubes. Place about 6 cups of potatoes into each of eight greased 13 x 9 x 2-inch baking pans. Add about 3 1/2 cups of cubed ham to each pan.

In a large Dutch oven over medium heat, combine soup, milk, and flour until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Add cheese, pepper, and paprika. Reduce heat and cook until cheese is melted. pour about 2 1/4 cups of sauce into each pan. Cover and bake at 350 degrees F for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Yields 140 (1 cup) servings.

Bob Evans Cheddar Baked Potato Soup 

Source: Posted By: liz Date: Sunday, 28 May 2000


  • 1 can Campbell's Cheddar Cheese Soup
  • 1 can chicken broth
  • 1 pound grated Cheddar cheese
  • 4 cups whole milk plus 1 soup can milk
  • 2 tablespoons butter
  • 2 tablespoons cornstarch
  • 1/2 teaspoon each salt, pepper, onion powder and garlic salt
  • 7 medium potatoes, diced to 1-inch and boiled


Add soup, 1/2 can broth, 1 can milk, and stir. Add cheese and milk. Stir in ornstarch with the rest of the broth. Add broth to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes. Add boiled potatoes and simmer 15 minutes more. For the best taste, let cool and reheat. To serve, top with chives and bacon bits. Servings: 4

Hash Brown Potato Casserole 

  • 1 (8 ounce) carton sour cream
  • 1 can cream of chicken soup
  • Salt and pepper
  • 1/2 cup chopped onions
  • 1 (2 pound) package frozen hash brown potatoes
  • 10 ounces grated sharp Cheddar cheese
  • 2 tablespoons (1/4 stick) melted margarine


Mix all ingredients together with your hands. Put into a baking dish. Place topping over potato mixture. Bake 1 hour at 350 degrees F.


  • 2 cups corn flakes
  • 1/4 cup (1/2 stick) butter, melted
Mix together.

Harvest Potato-Vegetable Casserole 


  • 4 pounds potatoes, peeled, cut into 1/8-inch thick slices
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 yellow peppers, cut into
  • 1/2-inch wide slices
  • 1 pound ripe plum tomatoes, cut into 1/4-inch thick slices
  • 1 teaspoon chopped fresh rosemary leaves
  • 1/2 teaspoon dried oregano leaves
  • 4 large cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup shredded Parmesan cheese


Preheat oven to 400 degrees F. With oil, grease 4-quart shallow baking dish.In dish, layer one third of the potatoes, one third of the salt and pepper, half the peppers and tomatoes and half the herbs and garlic; repeat. Top with remaining potatoes, salt and pepper. Drizzle with 1/4 cup oil. Bake 1 hour or until potatoes are tender and top is light brown. Sprinkle with cheese; bake 5 minutes. Let sit 10 minutes before serving.

Golden Gate Potato Casseroles 


  • 1/4 cup butter
  • 2 cups shredded Cheddar cheese
  • 1 teaspoon salt
  • 1/3 cup chives
  • 1 pint sour cream
  • 1/8 teaspoon pepper


Melt butter and cheese in a saucepan. Remove from heat and add sour cream, chives, salt, and pepper. Fold into 8 coarsely mashed potatoes and put into a greased casserole. Cover and bake at 325 degrees F for 25 minutes. Uncover, sprinkle more grated cheese on top, and return to the oven just until cheese is melted.

Tuna Stuffed Potatoes 


  • 4 baking potatoes, baked
  • 1/2 cup grated Cheddar cheese
  • 1/4 cup chopped pimento
  • 2 cans tuna, drained
  • 1 cup mayonnaise
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped scallion


Cut baked potatoes in half. Scoop the flesh from the potatoes and put it into a mixing bowl. Toss lightly with remaining ingredients. Spoon mixture back into shells. Bake for 20 minutes at 400 degrees F.

Boston Market Sweet Potato Casserole 

  • 3 large sweet potatoes
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup (1 stick butter), softened
  • 1 teaspoon vanilla extract

Crunch Topping

  • 1/3 cup melted butter
  • 1/3 cup flour
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • 1 tablespoon cinnamon


Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remaining ingredients. Pour into a greased casserole and top with the Crunch Topping. Bake at 350 degrees F for 45 minutes.

Potato Salad for One Hundred 


  • Salad
  • 25 pounds potatoes
  • 2 cups onions, chopped
  • 2 dozen eggs
  • 4 cups celery, chopped


Boil potatoes in skins and hard boil eggs. Cool, peel, and chop them. Add onions and celery.


  • 2 quarts salad dressing
  • 1 cup cider vinegar
  • 1/2 cup prepared mustard
  • 1/3 cup salt
  • 1-quart half-and-half
  • 1 tablespoon pepper
  • 1 cup granulated sugar
Combine ingredients, mixing well. Add to potato mixture.

New England Potato Salad 

  • 10 pounds potatoes
  • 1 1/2 dozen eggs
  • 1 1/2 cups celery, finely chopped
  • 1/2 cup parsley, chopped
  • 2 large peppers, finely chopped
  • 3 bunches of green onions, bottoms, and 1/2 of tops
  • 1 1/2 tablespoons yellow mustard
  • 1 1/2 tablespoons granulated sugar
  • 1/2 quart mayonnaise
  • 3 small jars chopped pimentos
  • 1/2 quart sweet relish
  • 3 ounces salad olives, chopped
  • 3/4 tablespoons paprika
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 1/2 tablespoon garlic salt


3 ounces chopped "hot" pickled cauliflower Wash potatoes, boil, then cool. Hard boil eggs, cool, peel, finely chop. Peel potatoes, cut into small pieces; add chopped eggs, seasonings. Mix well. Fold in mayonnaise, mustard. Add remaining ingredients, mixing well. Must be kept cold. Prepare early so seasonings have time to blend flavors.