Post by JJ Judkins on Apr 9, 2010 17:35:58 GMT -6
* Exported from MasterCook *
POTATO CASSEROLE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Casserole Vegetable
Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lbs. potatoes -- peeled and quartered
1/2 cup butter or margarine
2 packages cream cheese -- (3 oz ea) softened
1 cup shredded Cheddar cheese -- divided
1 jar pimento -- (2 oz) drained
1 small green pepper -- seeded and finely chopped
1 bunch green onions -- finely chopped
1/2 cup grated Parmesan cheese
1/4 cup milk
1 t. salt
Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter
and cream cheese; beat at medium speed with an electric mixer until smooth. Stir in 1/2 cup
Cheddar cheese and next 6 ; spoon into a lightly greased 11x7x1 1/2 inch baking dish.
Cover and chill, if desired. Remove casserole from refrigerator and let stand at room temp. 30
minutes. Bake at 350 degrees F. for 40 minutes or until thoroughly heated. Sprinkle with
remaining 1/2 cup Cheddar cheese; bake an additional 5 minutes or until cheese melts.
Source:
"Imported to Master Cook by JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4220 Calories; 307g Fat (64.3% calories from fat); 112g Protein; 272g Carbohydrate; 24g Dietary Fiber; 916mg Cholesterol; 6002mg Sodium. Exchanges: 16 1/2 Grain(Starch); 11 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 54 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
POTATO CASSEROLE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Casserole Vegetable
Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lbs. potatoes -- peeled and quartered
1/2 cup butter or margarine
2 packages cream cheese -- (3 oz ea) softened
1 cup shredded Cheddar cheese -- divided
1 jar pimento -- (2 oz) drained
1 small green pepper -- seeded and finely chopped
1 bunch green onions -- finely chopped
1/2 cup grated Parmesan cheese
1/4 cup milk
1 t. salt
Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter
and cream cheese; beat at medium speed with an electric mixer until smooth. Stir in 1/2 cup
Cheddar cheese and next 6 ; spoon into a lightly greased 11x7x1 1/2 inch baking dish.
Cover and chill, if desired. Remove casserole from refrigerator and let stand at room temp. 30
minutes. Bake at 350 degrees F. for 40 minutes or until thoroughly heated. Sprinkle with
remaining 1/2 cup Cheddar cheese; bake an additional 5 minutes or until cheese melts.
Source:
"Imported to Master Cook by JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4220 Calories; 307g Fat (64.3% calories from fat); 112g Protein; 272g Carbohydrate; 24g Dietary Fiber; 916mg Cholesterol; 6002mg Sodium. Exchanges: 16 1/2 Grain(Starch); 11 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 54 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0