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2011-03-31 digital edition

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2011-03-31 / General Stories

From the Chef’s Corner

Easy Cheesy Potato Casserole
by Chef Deedle

Potatoes are a staple in our house. There are a “gillion” ways to prepare them and every one is as good as another. If you like cheese, this is a great casserole.

28 oz. package frozen potatoes O’Brien with peppers and
onions, thawed
1 10.75 oz. can cream of mushroom soup
½ cup milk
¾ cup sour cream
1 cup sharp cheddar cheese, shredded
1 cup Swiss cheese, shredded
1 cup Pepper Jack cheese, shredded
2 Tbs. dry Panko breadcrumbs
1 TBs. melted butter








Heattheovento350degreesF. Spraya2qt.casserole with cooking spray. In a large bowl, combine all ingredients except the breadcrumbs and butter until well mixed. Spoon the mixture into the casserole dish. Mix the breadcrumbs and butter; sprinkle over the potatoes. Bake for 50-60 minutes or until bubbly and potatoes are tender.

Try it—you’ll like it!

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