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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This recipe is a real winner. Not only does my family like it, but it's popular at potlucks. It's also great to make ahead for a company dinner. Just remove it from the refrigerator 30 minutes before baking.Mary Louise Ireland, New Wilmington, Pennsylvania Ingredients:
3 slices bread, crusts removed and cubed |
1/2 cup milk |
10 medium potatoes, peeled, cubed and cooked |
2 medium green peppers, chopped |
1 large onion, chopped |
1/2 cup minced fresh parsley |
1-1/2 pounds process cheese (velveeta), cubed |
1/4 cup butter, melted |
Directions:
1. In a small bowl, soak bread in milk; set aside. In a large bowl, combine the potatoes, green peppers, onion, parsley and reserved bread mixture. Stir in cheese.
2. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Yield: 16-20 servings.
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