VEGETABLE RECIPE - 745
CHEESE POTATO CASSEROLE
6 med. potatoes
1/2 c. milk
8 oz. sour cream
1/4 tsp. pepper
4 oz. shredded Cheddar (mild)
2 tbsp. butter
1 tsp. salt
Paprika
Cook potatoes in boiling salted water for 30 minutes.
Cool, peel and grate potatoes.
Combine cheese, milk, and butter in a small saucepan; slow heat until melted.
Stir occasionally.
Remove from heat.
Stir in sour cream, salt and pepper.
Add cheese mixture to potatoes.
Pour into greased 2 quart casserole
dish.
Sprinkle with paprika.
VEGETABLE RECIPE - 746
POTATO CASSEROLE
1 pkg. frozen hash browns
1/2 c. water
1 onion, chopped
1 can cream of chicken soup
Corn flakes, crushed
1 c. sour cream
1 stick butter
10 oz. shredded cheese
Salt and pepper
Mix all except corn flakes and spread in a buttered 11 x 14 inch pan.
Sprinkle with corn flakes. Bake at 350 degrees for 1 hour.
VEGETABLE RECIPE - 747
CREAMY DILLED POTATOES
1 tbsp. butter
1 tbsp. flour
3/4 tsp. salt
1/2 tsp. dillweed
1 c. milk
1/2 c. mayonnaise
3 tbsp. minced onion
4 c. diced, cooked potatoes
Paprika
Melt butter, blend flour, salt and dill.
Add milk, cook, stirring until thick. Blend in mayonnaise and onions.
Alternate layers of potatoes and sauce in a casserole. Bake at 350 degrees for 15 minutes.
|