Yield: 8 Servings
|5 larges||Potatoes; peeled, diced, and cooked barely tender|
|¼ pounds||Velvetta cheese; cubed|
|1 small||Onion; chopped|
|½ \N||Green bell pepper; chopped|
|1 slice||White bread; cubed|
|1 \N||Jar (small) pimiento; drained and chopped|
|\N \N||Salt and pepper; to taste|
|⅓ cup||Margerine; melted|
|½ cup||Crushed corn flakes|
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, .