"The belly rules the mind."--Spanish Proverb

Cheesy-Potato Casserole Recipe

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This recipe for Cheesy-Potato Casserole, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Roper
Added: Saturday, October 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 medium white potatoes
3/4 cup coffee creamer
1/4 cup all-purpose flour
Salt to taste
Pepper to taste
1 onion, chopped
1 tsp. dried parsley flakes
1/4 cup margarine
1 1/4 cups evaporated milk
1 10 3/4-oz. can Campbell's Cheddar Cheese soup

Directions:
Directions:
Preheat oven to 400. Wash and peel potatoes; dice or slice in favorite manner. Boil potatoes until partially tender; drain well. In a small mixing bowl, combine coffee creamer, flour, salt, pepper, onions and parsley flakes. Butter an 11 x 7 x 2-inch baking dish; place one layer of potatoes in dish. Sprinkle layer of dry mixture over potatoes. Dot with margarine. Repeat procedure until all potatoes are used. Pour evaporated milk over entire dish. Dot with margarine; spoon cheese soup over top. Bake at 400 for 30 minutes until bubbly.

Number Of Servings:
Number Of Servings:
8 - 10 Servings
Preparation Time:
Preparation Time:
1 hour

 

 

 

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