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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

SUNDAY SCHOOL POTATO CASSEROLE Recipe

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This recipe for SUNDAY SCHOOL POTATO CASSEROLE is from A Taste of Tradition 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 potatoes (sliced)
1 can cream of mushroom soup
1 cup sliced water chesnuts (sliced)
1 2 oz. can chopped pimento
1 cup cheese (grated)
2 T minced onion
dash of garlic powder
salt and pepper
Directions:
Directions:
Partially cook potatoes. Blend potatoes with remaining ingredients in cassserole. Bake at 325º for about 45 minutes. Check the potatoes before serving.
The first time I made this dish was for a Sunday School Party in 1981 at Dawson Memorial Church in Birmingham, AL. I remember taking the dish and when I had it on my plate to eat, discovered the potatoes were still raw. Please check your potatoes before serving. So Embarrassing!

 

 

 

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