Can somebody help me!!!!!!!!!!!!!!!!?

Question

I need to fix a side dish using potato's that will feed about 30 people. Anybody have a yummy recipe they'd like to share?

Answer 1

Try doubling these recipes.

Hashbrown Casserole
2 lb. bag of frozen hashbrowns or french fries
1/2 cup onion chopped
2 can cream of chicken soup
2 8 oz cartons sour cream
1 block cream cheese - softened
2 cups shredded cheddar cheese
6 oz bag one step stuffing
1/2 cup margarine - melted
1/2 teaspoon paprika

Preheat oven to 350. Place the hashbrowns in baking dish. Sprinkle chopped onion on top. Mix together soup, sour cream and cream cheese in separate bowl. Spoon that over the potatoes and onions. Sprinkle the cheddar cheese on top of soup mixture. Next, melt the butter and mix with the stuffing and paprika. Layer this on the very top. Bake for approximately 1 hour or until potatoes are tender.



Roasted Garlic Scallopped potatoes
1 (19 ounce) can creamy potato with roasted garlic soup
1/2 cup heavy cream
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
6 large potatoes, peeled and sliced
2 1/2 cups shredded Cheddar cheese, divided

Preheat oven to 350 degrees F (175 degrees C). In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese. Bake in preheated oven for 70 minutes.


DELI STYLE POTATO SALAD
8-10 large potatoes
half of a medium onion, diced
2 tbsp. sweet pickle relish (or dill relish)
1/4 cup celery, sliced thin
1 1/2 cups miracle whip
2 tbsp. prepared mustard
1/2 tsp. celery seed
sugar, salt and pepper to taste

Peel potatoes and place in a large pot of boiling water. Cook until tender, drain and refrigerate until chilled. Chop coarsely. In large bowl combine miracle whip, mustard, celery seed, sugar, salt and pepper. Reserve 1/4 cup of dressing. Add onion and potatoes to dressing. Mix well and refrigerate overnight. If salad is too dry, add 2 tbsp. of water to reserved dressing and mix into salad to loosen. Add salt and pepper to taste.

Answer 2

Thirty people is a lot of people!

I have a casserole I'd like to share with you that most people love. For thirty people (assuming this is a side dish), plan on using two 9 X 13 dishes. Bake 5 lbs Yukon Gold potatoes for about 50 minutes at 350 degrees. Let them cool enough to open them up and scoop out all the insides. (save the peels to make appetizers with another time). Mix potatoes with 1 pint of sour cream and 4 or 5 of the little (5 oz.) cans of green chiles. Season well with salt and black pepper. Add butter as you like (I'd use two sticks for this many potatoes) Spread into the two casserole dishes and bake at 350 for 30 minutes (the top will start to get a bit golden brown)

Answer 3

I've done this one for Crowd, Quad this recipe and use 2 aluminum disposeable turkey roasting pans from the store.

Asparagus Scalloped Potatoes
Serves 8:

1 lb. Asparagus
8 large Potatoes-peeled and sliced ¼ inch thick
3 tbsp. Butter
2 cups Onion-chopped
3 tbsp. Flour-all purpose
3 cups Milk
1 each Bay leaf
1-1/2 cups Cheddar cheese-old, shredded

In a large pot of boiling water, cook the asparagus for 2 to 3 minutes or until tender-crisp. Drain and shock in ice water to stop the cooking process. Cut into 2-inch (5 cm) lengths and set aside in bowl.

Cook the potato slices in a steamer for about 10 minutes or until barely tender, add them to the asparagus.

In the same large pot, melt the butter and cover, cook the onion over low heat until translucent. Sprinkle with flour and stir in. Remove from heat and gradually pour in milk, whisking continually until the mixture is smooth.

Add the bay leaf and cook over medium heat, whisking, until just boiling and thickened.

Stir in 1 cup of the cheese, asparagus and potatoes. Season to taste with salt and pepper. Remove bay leaf. (Turkey Pan time)Spoon into greased 13- x 9-inch baking dish. Sprinkle with remaining cheese.

Cover and refrigerate for up to 24 hours. Reheat, uncovered, in 350°F (180°C) oven 30 to 35 minutes, or until bubbly.

Answer 4

Theres also this awesome website called "www.recipefinder.com" and it has heaps of recipes to choose from, just enter a couple of keywords!

Goodluck!

Answer 5

Have you tried going to allrecipes.com? They have great recipes....their 4 star recipes are always good.

Answer 6

mashed taters, with garlic and chives....and sour cream.....mabey some chese, and lots-o-butter!