scalloped potatoes

http://www.halfhourmeals.com/recipe/grandma-scalloped-potatoes

Ingredients

3 lbs potatoes, peeled and thinly sliced 1 medium onion, peeled, halved and thinly sliced 1/4 cup flour 1 1/2 tsp salt 1/2 tsp pepper 6 Tbsp butter, cubed, divided 2 cups grated cheddar cheese 3 cups milk (approximately)

Preparation

1. Preheat the oven to 375 degrees. In a small bowl, combine the flour, salt and pepper. Heat the milk gently over low heat in a saucepan.
2. Spray a 9 x 13-inch rectangular or 1 1/2- to 2-quart round casserole dish with cooking spray. Layer a third of the potatoes in the bottom. Top with half of the sliced onion. Sprinkle half of the flour mixture over the onions and dot with 3 Tbsp butter. Top with 1/2 cup cheddar cheese. Repeat layers once. Top with the remaining potatoes and the remaining 1 cup of cheese.
3. Pour the milk over potatoes. You may use more or less than 3 cups of milk, depending on the size of your casserole dish. You want enough milk to cover the potatoes, but not so much that it overflows the pan.
4. Cover with foil and bake 1 hour. Uncover and bake for 30 minutes, or until potatoes are fork-tender.

Dutch Oven Cheesy Potatoes

http://www.ziplist.com/recipes/1676574-Dutch_Oven_Cheesy_Potatoes

Time: 1 hour
Yield: 20 servings
Recipe from the wonderful Micheal Anderson, dutch oven cook extraordinaire

8 pounds russet potatoes, peeled and thinly sliced
10 slices bacon, chopped (of course I use meatless Morningstar;)
1 large onion, diced
1/2 C butter
salt and pepper
1 (16 ounce) container sour cream
2 C cheddar cheese, shredded

1. Peel and slice 8 pounds of russet potatoes.
2. Heat a dutch oven up over medium high heat.
3. Toss in 10 slices of bacon that have been chopped.
4. When the bacon has cooked for a few minutes and  there is a bit of grease in the bottom of the dutch oven, add the chopped onion. Let these two cook until the bacon is slightly crisp and the onions are almost translucent.
5. Add 3-4 tablespoons of butter. Stir it around and let it melt into the bacon and onions.
6. Add the sliced potatoes. Give everything a nice stir to incorporate. Add 2-3 more tablespoons of butter and a generous helping of salt and pepper. Stir it all up again so everything is evenly distributed. Put the lid on and let the potatoes cook through. This should take about 20 minutes, depending on the weather (cross your fingers and pray for no wind, won't you?) Also, make sure that you lift the lid and stir things up a couple of times while they cook. Especially watch the potatoes that are on the bottom of the pan, so they don't burn.
7. When the potatoes are fork tender add 1 (16 ounce) container of sour cream. Give it a nice stir.
8. Sprinkle 2 cups cheddar cheese over the top. Place the lid back on the dutch oven and remove it from the heat. Once the cheese has melted and sour cream is heated through you are ready to dig in.

Zucchini Herb Casserole

Ingredients

• 1/3 cup uncooked long grain white rice
• 2/3 cup water
• 2 tablespoons vegetable oil
• 1 1/2 pounds zucchini, cubed
• 1 cup sliced green onions
• 1 clove garlic, minced
• 1 1/4 teaspoons garlic salt
• 1/2 teaspoon basil
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 1 1/2 cups seeded, chopped tomatoes
• 2 cups shredded sharp Cheddar cheese, divided

Directions

1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Creamy Potato Lasagna

• 1 (12 ounce) jar Alfredo sauce
• 1 cup milk
• 3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
• 5 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups crisp/ torn morning star bacon
• 1 (10 ounce) package chopped frozen broccoli, thawed
• 2 cups shredded Swiss cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
3. In a separate medium bowl, combine the bacon, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
4. Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Nutritional Information

Amount Per Serving  Calories: 373 | Total Fat: 15.8g | Cholesterol: 56mg

Vegetarian Crescent Casserole

--1/2 cup mayonnaise
--2 Tbsp flour
--1 tsp bouillon granuels
--1/8 tsp pepper
--3/4 cup milk
--cubed seitan, browned
--1 (10 oz) pkg frozen vegetables, thawed (I used cauliflower, carrot, broccoli blend)
--1 tube refridgerated crescent rolls

1. in a large saucepan, combine the mayo, flour bouillon and pepper. Gradually add milk; stir until smooth. Bring to boil over medium heat; cook and stir for 2 minutes or til thickened. Add seitan and vegetables; cook 3-4 minutes longer, stirring occasionally. Spoon into a greased 8 inch square baking dish.

2. Unroll crescent dough and separate into two rectangles. Place over seitan mixture. Bake at 375 degrees for 15-20 minutes.