This first page brings together five potato casseroles with very different finishes, from baked beans and cheddar to creamy slow-cooker layers.
Some are built in overlapping layers, while others are mixed and baked in a dish, but each one centers potatoes and a simple, hearty method.
Find your recipe
- 4-Ingredient Amish Baked Bean Potato Casserole
- 4-Ingredient Slow Cooker Mother’s Day Scalloped Potato Casserole
- Creamy Ranch Potato Casserole
- Green Chile & Potato Enchiladas
- Oven Baked 3-Ingredient Canned Corned Beef Potato Bake
4-Ingredient Amish Baked Bean Potato Casserole
This baked bean potato casserole layers sliced russet potatoes in a buttered ceramic baking dish, then covers them with undrained baked beans in tomato sauce. The dish is seasoned lightly with salt and black pepper if desired, so the flavors stay centered on the potatoes, beans, and sharp cheddar that is added near the end.
The casserole bakes covered first, which gives the potatoes time to become just tender before the foil comes off. After that, cheddar is sprinkled over the top and the dish returns to the oven uncovered until the cheese melts, browns in spots, and the casserole bubbles.
Get the full 4-Ingredient Amish Baked Bean Potato Casserole recipe
4-Ingredient Slow Cooker Mother’s Day Scalloped Potato Casserole
This slow cooker scalloped potato casserole uses frozen shredded hash browns, condensed soup, cream, and sharp cheddar to create a layered, creamy dish. Half of the potatoes go into a greased slow cooker first, followed by cheese and part of the soup mixture, then the same pattern is repeated with the remaining ingredients.
The layers stay separate rather than being stirred together, which helps the casserole set as it cooks. It cooks on LOW until the potatoes are tender and the edges are bubbling and lightly golden, then it rests on WARM with the lid on so it can thicken before serving.
Get the full 4-Ingredient Slow Cooker Mother’s Day Scalloped Potato Casserole recipe
Creamy Ranch Potato Casserole
This ranch potato casserole starts with peeled russet potatoes boiled until tender, then folded into a mixture of sour cream, ranch dressing, cheddar, green onions, and crumbled bacon. The result is a creamy baked casserole with a strong savory profile and plenty of texture from the onions and bacon.
After the potato mixture is transferred to a greased baking dish, melted butter is drizzled over the top. If desired, crushed cornflakes or breadcrumbs can be added for crunch, and the dish is baked until the top is golden and bubbly, then left to cool briefly before serving.
Get the full Creamy Ranch Potato Casserole recipe
Green Chile & Potato Enchiladas
These green chile and potato enchiladas combine diced onion, garlic, poblanos, green chiles, spices, frozen cubed potatoes, and Mexican cheese blend for a filling wrapped in flour tortillas. The filling is mixed in a pot first, and the cheese is stirred in while the potato mixture is still warm.
A separate sauce is made by mixing softened cream cheese with green enchilada sauce until smooth, then some sauce is spread in the baking dish before the rolled enchiladas go in. The remaining sauce and cheese are added on top, and the dish bakes uncovered until the cheese is melted and starting to brown.
Get the full Green Chile & Potato Enchiladas recipe
Oven Baked 3-Ingredient Canned Corned Beef Potato Bake
This corned beef potato bake stacks thinly sliced russet potatoes, onion, and canned corned beef in repeating layers in a greased baking dish. The layers are built until the ingredients are used up, with potatoes on top if possible, making it a straightforward layered casserole rather than a mixed filling.
The dish is covered tightly with foil for the first part of baking, which helps the potatoes soften. After that, the foil comes off so the top can brown and the potatoes can finish until fork-tender, and the bake rests before being scooped and served.
Get the full Oven Baked 3-Ingredient Canned Corned Beef Potato Bake recipe
