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3 Potluck Casseroles


3 Potluck Casseroles. Take one of these yummy casseroles to your next party. Easy and baked to perfection. Recipes for a Cheesy Mushroom Scalloped Potatoes, Cauliflower Au Gratin and Sausage & Potato Casserole.


Cheesy Mushroom Scalloped Potatoes. If you like mushrooms you will love this casserole. 

Cheesy Mushroom Scalloped Potatoes
: My Honeys Place
  • 6 Tbsp. butter divided
  • 1/2 lb. each sliced fresh mushrooms
  • 1 Tbsp. sherry optional
  • 5 Tbsp. all-purpose flour
  • 3 cups half-and-half cream
  • 3 Tbsp. minced fresh rosemary
  • 1 and 1/2 tsp. salt
  • 1 tsp. pepper
  • 2 cups shredded cheddar cheese
  • 2 lbs. red potatoes thinly sliced
  • 1/2 tsp. paprika
  1. Preheat the oven to 350°. In a large skillet, heat 1 Tbsp. butter over medium-high heat. Add the mushrooms; cook and stir until tender. If desired, stir in sherry and cook until sherry is evaporated, 1-2 minutes longer. Remove mushrooms from pan.
  2. In same pan, melt remaining butter over medium heat. Stir in flour until smooth;
  3. gradually whisk in the cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Reduce heat to medium-low. Stir in the rosemary, salt and pepper. Gradually add in the cheese, stirring until melted. Remove from heat.
  4. Arrange the potatoes in an even layer in a greased 13x9-in. baking dish. Top with the mushrooms and sauce mixture; sprinkle with the paprika.
  5. Bake potatoes, covered, for 40 minutes. Bake, uncovered, until golden brown and bubbly, 20-25 minutes longer. Let stand for 15 minutes before serving.

Cauliflower Au Gratin. Creamy dish that taste like mashed potatoes. Even your kids will love them.

Cauliflower Au Gratin
: My Honeys Place
  • 2 large heads cauliflower broken into florets
  • 1 and 1/2 cups shredded Parmesan cheese
  • 1 cup shredded Colby-Monterey Jack cheese
  • 6 Tbsp. butter cubed
  • 3/4 tsp. garlic salt
  • 1/2 tsp. Montreal steak seasoning
  • 1 cup 4 oz. Italian-style panko bread crumbs
  • 1/4 cup butter melted
  1. Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until very tender, 10-12 minutes. Drain; transfer to a large bowl. Mash cauliflower; stir in the two cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13x9-in. baking dish.
  2. In a small bowl, mix bread crumbs and melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, until heated through and topping is golden brown, 40-50 minutes

FREEZE OPTION. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and fora thermometer inserted in center to read 165°.

Sausage and Potatoes Casserole. I never have to worry about leftovers with this savory recipe.

Sausage and Potatoes Casserole
: My Honeys Place
  • 3 lbs. potatoes peeled and cut into 1/4-in. slices
  • 1 lb. bulk pork sausage I prefer Jimmy Dean's
  • 1 medium onion chopped
  • 1/4 cup butter melted
  • 2 cups shredded cheddar cheese
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce the heat; simmer, uncovered, until potatoes are tender, 8-10 minutes. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain if necessary.
  2. Drain the potatoes; arrange them in an ungreased 13x9-in. baking dish. Drizzle with butter. Add sausage mixture and stir gently. Sprinkle with cheese.
  3. Bake, uncovered, at 350° until cheese is melted, 5-7 minutes
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