Make Ahead Mashed Potato Casserole

• 10 potatoes (about 3 1/2 lbs)
• 1/2 lb cream cheese
• 1/4 cup butter
• 1 cup chopped green onion
• 1 cup sour cream
• 1/2 cup minced fresh parsley
• 1 pinch dried marjoram
• salt and pepper
• 1/2 cup coarse fresh breadcrumb

Directions

1. In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy.
2. Drain and let cool slightly, peel.
3. With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.
4. Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.
5. Transfer to 8 inch (2 L) baking dish, smooth top.
6. Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.

Au Gratin Potato Casserole

Prep: 10 min.; Bake: 1 hr., 20 min.
This is very quick to prepare and very easy. You can make it ahead of time, refrigerate it, and then bake it later. It's smart to let chilled casseroles come to room temperature before you bake them.


1 (32-ounce) package frozen Southern-style hash browns (I used the kind with onions and peppers)
1 (16-ounce) container sour cream
2 cups (8 ounces) shredded Cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup (Ryan hates mushrooms so I used cream of celery)
1 small onion, finely chopped
1/4 teaspoon pepper
2 cups crushed cornflakes cereal (didn't have any cornflakes so I used breadcrumbs and just sprinkled them over the top)
1/4 cup melted butter

Stir together first 6 ingredients in a large bowl.

Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.

Bake at 325° for 1 hour and 20 minutes or until bubbly.