"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato Casserole Recipe

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This recipe for Potato Casserole, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Gunnels, Tech Clerk, TTU CDL
Added: Friday, January 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 medium potatoes
1 large onion, chopped
1 small can pimentos, chopped
1 small green sweet pepper, chopped
1 lb. Velveeta cheese
2 slices white bread, broken in small pieces
2 sticks margarine, melted
1/2 cup milk
3 tbsp. parsley flakes, more if you like
Corn Flakes, crumbled, enough to cover top
salt & pepper to taste

Directions:
Directions:
Boil potatoes with peeling on for 20 minutes. Peel, but into cubes and set aside.

Mix all other ingredients except corn flakes. Mix with potatoes. Pour in 9x13 baking dish. Top with crumbled corn flakes. Bake at 350 for 45 minutes or until top is brown. Serve hot.

 

 

 

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