VEGAN BREAKFAST BLISS! Loaded Hasselback Potato Casserole
Start your day in plant-based vegan breakfast bliss with my hearty Loaded Hasselback Potato Casserole. This dish takes ordinary potatoes to a whole new level, as each perfectly sliced spud is nestled in my vegan scrambled egg batter, covered with an indulgent cheese sauce, and sprinkled with savory mushroom bacon bits. Sure to satisfy your morning cravings and leave you feeling nourished and energized for the day ahead. Whether you're fully living a plant-based lifestyle or simply looking to explore new healthy breakfast options, this Loaded Hasselback Potato Casserole is a must-try recipe!
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KEY MOMENTS
00:00 Introduction
00:19 Prep mushrooms
02:02 Prep potatoes
04:02 Prep egg mix
06:20 Bake potatoes and egg mix
07:55 Prep cheese sauce
08:54 Assemble casserole and bake
10:37 Reveal
10:51 Taste test
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Corn Casserole, Confetti Corn Casserole, Corn Casserole Recipe, Sweet Corn Casserole Recipe
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Confetti Corn Casserole, Corn Casserole Recipe - Sweet Corn Casserole, Corn Casserole, Confetti Corn Casserole, Corn Casserole Recipe, Sweet Corn Casserole Recipe
Corn is probably my favorite vegetable, and as a Southerner, I'm lucky enough to have access to tons of it every summer. Of course you can't beat freshly picked corn on the cob but that really only is fabulous at the height of summer. The rest of the year we need to boost corn just a bit - and this confetti corn casserole recipe is one of the more delicious things that can happen to corn.
A simple mix of fresh veggies saute briefly before being added to lots of fresh corn, which is finished with a bit of cream cheese and corn's best friend - crispy bacon. The result is an easy corn casserole that is colorful, bright, vibrant and rich - all at the same time!
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Creamy Confetti Corn with Bacon
So it seems that summer is in full swing, even though it’s not quite yet official. I’ve been buying corn on the cob at least twice a week for the last month and the sun is a blazin' (quite literally, it’s been 95 degrees). So, corn + sun = summer, right :)? There are sooo many things I love about summer – the beach days, the relaxing summer evening outdoor parties, the flowers, summer mornings, vacation – but one thing I love the most of course is the food! Fresh watermelon, fresh berries galore, grilled burgers every week, ice cream pretty much on a daily basis, and good food like this! This Creamy Confetti Corn with Bacon is the definition of summer! It starts with freshly cut from the cob corn and ends with perfectly salty, crisp bacon. You just can’t go wrong here. This has such a delicious blend of flavors and textures and it will leave you craving it again and again! It will definitely be a hit at your next summer dinner party and I it’s one of the best uses you’ll find for all that fresh summer corn! Forget the main dish, just pass me a bowl full of this please.
Ingredients:
4 1/2 cups fresh corn (from about 7 ears)
8 slices (8 oz) bacon, diced into small pieces
2/3 cup small chopped red bell pepper
1/2 cup chopped red onion
1/2 tsp each salt and freshly ground black pepper , or to taste
6 oz Neufchatel cheese , diced into cubes
1/3 cup milk , then more as needed
1/3 cup chopped green onions (optional)
2 Tbsp chopped fresh parsley
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Potatoes Romanoff - Steakhouse Potato Gratin - Food Wishes
Learn how to make Potatoes Romanoff! About 10 years ago, I took a trip to Las Vegas with a group of food writers, and while I don’t remember much, I do remember learning how to make this incredible potato gratin from Chef John Schenk, at his restaurant, Strip House. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this amazing Potatoes Romanoff recipe!
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How to Make Ree's Creamy Corn Casserole | The Pioneer Woman | Food Network
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Corn Casserole with Red Bell Peppers and Jalapeños
Recipe courtesy of Ree Drummond
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 6 servings
Level: Easy
Ingredients
8 ears corn (still in the husk)
2 red bell peppers, diced
2 fresh jalapenos, diced
1 cup heavy cream
1/2 cup milk
Salt and freshly ground black pepper
1 stick salted butter, cut into pieces
Directions
Preheat the oven to 350 degrees F.
Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.
2011 Ree Drummond, All Rights Reserved
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How to Make Ree's Creamy Corn Casserole | The Pioneer Woman | Food Network
Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
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INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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#cornbreadrecipe