Cottage potatoes

8 Servings

Ingredients

QuantityIngredient
5largesPotatoes; peeled, diced, and cooked barely tender
¼poundsVelvetta cheese; cubed
1smallOnion; chopped
½Green bell pepper; chopped
1sliceWhite bread; cubed
1Jar (small) pimiento; drained and chopped
Salt and pepper; to taste
½cupMilk
cupMargerine; melted
½cupCrushed corn flakes

Directions

From: "Sharon H. Frye" <shfrye@...> Date: Sun, 11 Aug 1996 16:24:12 EDT Drain cooked potatoes. Add cheese, onion, green pepper, bread, pimiento, salt, and pepper. Place in a well-greased 9x13 casserole dish (or similar size).

Mix milk and melted margerine. Pour over potatoes. Cover with crushed cornflakes. bake, uncovered in a 350 degree oven bor about 40 minutes, or until center is bubbly.

Personal note: If you're making an "oven meal" these can bake at just about any temperature. Adjust the baking time accordingly. They're done when the center is bubbly.

If you can't stand "Velvetta", then substitute about ¾ cup shredded cheddar cheese. It won't be as creamy, but it tastes great.

EAT-L Digest 10 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .