"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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.

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


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

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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