Best 2 Papas Papas Casserole Recipes

Indulge in a culinary journey with the versatile and delectable Papas Papas Casserole, a harmonious blend of flavors and textures. This beloved dish offers endless possibilities, inviting you to customize it with your favorite ingredients. From the classic potato casserole to variations featuring corn, broccoli, or zucchini, the Papas Papas Casserole family has something for every palate. Each recipe in this article promises a unique taste experience, ensuring that this casserole becomes a staple in your kitchen. Dive into the creamy goodness of the classic Papas Papas Casserole, where tender potatoes, aromatic onions, and flavorful cheese unite in perfect harmony. Explore the vibrant flavors of the Mexican Papas Papas Casserole, where zesty peppers, tangy salsa, and a blend of Mexican spices create a fiesta in your mouth. Embark on a cheesy adventure with the Broccoli Cheddar Papas Papas Casserole, where tender broccoli florets, sharp cheddar cheese, and a creamy sauce come together for a comforting and satisfying meal. Discover the delightful combination of corn and potatoes in the Corn Papas Papas Casserole, where sweet corn kernels add a pop of color and a burst of sweetness to the classic recipe. Whichever recipe you choose, the Papas Papas Casserole is sure to become a beloved favorite, offering a comforting and flavorful dish that will warm your heart and satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

PAPA'S PAPAS CASSEROLE

Papa's Papas Casserole image

"Papas" is the word for "potatoes" in Quechua, the language of the Incas. Potatoes, which originated in Peru, are one of the most important foods to come from the New World. This casserole was inspired by the cuisine of Peru. Please note: this is not a recipe for sauce served over pasta.

Provided by Chocolatl

Categories Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs red potatoes
2 tablespoons dried onion, minced-divided
4 tablespoons olive oil, divided
1 garlic clove, minced
1 jalapeno, seeded and chopped
1 lb ground beef
1/2 teaspoon dried oregano
1/2 teaspoon cilantro (optional)
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can sliced mushrooms, undrained
1 (8 ounce) can tomato sauce
16 ounces cheddar cheese, shredded, divided

Steps:

Preheat oven to 450°F.
Peel potatoes (optional) and cut into wedges or large chunks.
Rinse well to remove surface starch.
Place potatoes and 1 tablespoon dried minced onions in a large bowl.
Add 2 tablespoons oil and mix well to coat.
Spread potato mixture evenly in a 9"x13" baking pan, in a single layer if possible.
Roast for 40-45 minutes, turning halfway through.
Meanwhile, heat remaining oil in a large skillet.
Add garlic, jalapeno and remaining minced onions and cook, stirring, until garlic softens and onions are lightly colored, about 3 minutes.
Add meat, oregano, cilantro, salt and pepper.
Cook, stirring, until meat is browned, breaking up large chunks with a spoon.
Add beans and mushrooms, and cook 1 minute.
Add tomato sauce and cook, stirring, until heated, about 3 minutes.
Stir in one-third of the cheese and cook just until cheese is melted. Remove from heat.
When potatoes are browned and cooked through, remove from oven.
Spoon meat mixture over potatoes and top with remaining cheese.
Return to oven and cook until cheese is melted and bubbly, 5-10 minutes.
Please note: this not a recipe for sauce served over pasta.

POTATO AND CHEESE CASSEROLE (PASTEL DE PAPAS)

Potato and Cheese Casserole (Pastel de Papas) image

This is an Argentinian potato side dish. It's similar to a classic scalloped potatoes dish, but it has a frittata or quiche-like texture that holds together after slicing. There are similar Pastel de Papas dishes in Argentina that include ground beef and are prepared as a main dish. But this version is mostly potatoes, cheese...

Provided by Vickie Parks

Categories Potatoes

Time 1h15m

Number Of Ingredients 16

Ingredients

1 Tbsp olive oil
1 Tbsp butter, melted
1 1/2 lb potatoes (white or yellow), peeled and cut into 1/4-inch slices
2 to 3 cup water (for boiling potatoes)
1/2 medium onion, cut into 4 pieces
1/2 tsp salt
1 clove garlic (left whole)
1/2 tsp anise seeds
6 oz evaporated milk
1 Tbsp cornstarch
1 large egg
1/2 tsp salt
1/2 tsp black pepper
8 oz block of queso blanco cheese (or other salty white cheese), cut into 1/4-inch slices
1/2 cup grated montrey jack cheese
2 Tbsp grated parmesan cheese

Steps:

1. Place oil and melted butter in a 9-inch casserole dish and spread evenly across the bottom. Set dish aside.
2. Place the potatoes in a large pot and cover them with water. Add the onion pieces to the water, along with salt, garlic clove, and the anise seeds. Bring the water to a simmer and cook the potato slices until they are just barely tender, about 8 to 10 minutes.
3. Drain the potatoes in a colander and set them aside until cool enough to handle.
4. Place evaporated milk, cornstarch, egg, salt and pepper in a food processor and blend until smooth.
5. Preheat the oven to 350°F.
6. Place a layer of sliced potatoes on the bottom of the casserole dish, the arrange a layer of sliced cheese over the potatoes. Repeat with potato and cheese layers until the casserole dish is full, ending with a layer of cheese. Press down gently on the layers to be sure the layers are snugly in place.
7. Pour the milk mixture evenly over the top of the casserole. Top with grated Jack cheese and grated Parmesan cheese. Cover the casserole dish with foil
8. Place the casserole dish in the oven, and bake about 30 minutes or until it's hot and bubbly. Remove the foil, and return the casserole dish to the oven to bake another 10 to 15 minutes or until the top is starting to brown.
9. Remove the dish from the oven, and let it stand 15 minutes before serving. To serve, make one vertical cut down the center, then cut 3 rows horizontally (for 6 portions), and remove portions with a serving spatula.

Tips:

For a creamier casserole, use evaporated milk instead of regular milk.
If you don't have heavy cream, you can substitute milk and butter in equal parts.
To make the casserole ahead of time, assemble it and bake it for 30 minutes. Then, cover it and refrigerate for up to 2 days. When you're ready to serve, bake it for an additional 30 minutes, or until heated through.
For a crispy topping, sprinkle some bread crumbs or crushed potato chips on top of the casserole before baking.
Papas Papas Casserole is an excellent side dish for holiday meals like Thanksgiving and Christmas.

Conclusion:

Papas Papas Casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It's easy to make and can be customized to your taste. This casserole is a great way to use up leftover potatoes and is a perfect comfort food for a cold night. So next time you're looking for a quick and easy side dish, give Papas Papas Casserole a try.