 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
I often make this recipe from my cousin for our family reunion...and there's never any left to take home, relates Mary Sholtis of Ashtabula, Ohio Ingredients:
12 large potatoes, peeled and diced |
8 ounces process cheese (velveeta), cubed |
1 large onion, finely chopped |
1 large green pepper, chopped |
1 jar (2 ounces) diced pimientos, drained |
1 slice bread, torn |
3 tablespoons minced fresh parsley, divided |
1/2 teaspoon salt |
1/2 cup milk |
1/2 cup butter, melted |
1-1/2 cups cornflakes, crushed |
Directions:
1. Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt.
2. In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs.
3. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley. Yield: 12-14 servings.
|
|