"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 MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tara Wilcox
Added: Wednesday, March 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 - 4lbs. ground beef
aprox. 12 potatoes
butter or margarine
velvetta cheese
salt
pepper
garlic salt
parsley flakes
1/2 can evaporated milk

Directions:
Directions:
Cook up the ground beef with salt, pepper and garlic salt. Peel the potatoes and cut into slices.
Butter a large pan. Put a thin layer of ground beef in pan. Next layer some potatoes. Put a little bit of
butter on and layer the velvetta cheese, then repeat beef - cheese - potatoes. Pour 1 can evaporated milk all over the top. Sprinkle with salt, pepper and parsley flakes.
Cover with aluminum foil and bake at 400 for 1 hour or until potatoes are done.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 30 minutes total

 

 

 

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