Diane Prather: Cheddar cheese potato casserole good with roasted meats

Over a Cup of Coffee

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One night this past weekend, we had grilled Italian sausage for supper, and I fixed a new potato casserole to go with it.

"Cheddar Cheese Potato Casserole" is easy to make and delicious.

My husband, Lyle, liked it, too, and he isn't overly fond of cheese. (I had copied the recipe some time ago and don't know where I got it.)

You need: an 8-inch by 8-inch casserole dish (about that size anyway); 1 can cheddar cheese soup; 1/2 cup milk; 4 cups thinly-sliced potatoes; a small onion, also thinly sliced; 1 tablespoon margarine; paprika, to taste; and salt and pepper, optional.

Butter the casserole dish. Preheat the oven to 375 degrees.

Pour the soup into a small bowl, stir it a little bit and then gradually add the milk. Stir until smooth.

Scrub potatoes, but don't peel them. Slice thinly. (I think this is important to help them cook faster.) Slice the onion.

Make a layer of potatoes in the casserole dish, top with some onion slices and cover with the cheese sauce. I added a little salt and pepper to the potatoes before putting on the sauce, but I don't know if the seasonings are even needed, so don't overdo it.

Keep layering until all of the potatoes are used up. If there's leftover soup, pour it on top. Dot with margarine and sprinkle with paprika, to taste.

Bake covered (I used foil) for 1 hour. Uncover and bake 15 minutes longer. You can check the potatoes with a fork during the baking time for doneness.

Monday evening, our son's family was with us for supper, so I made the casserole again to go with pork chops. This time, I doubled the recipe and used a 9-inch by 13-inch baking dish. It seemed to take about the same amount of time to bake. There weren't many potatoes left after supper.

I didn't take time to pull green onions from the garden Monday, but I wonder if some chopped green onion tops sprinkled on top of the casserole would be tasty (and add some color to the casserole). Chives might be good, too.

These potatoes would be good with ham, meat loaf or roasted meats.

Last week, I was talking to a reader who wanted to know if I'd heard of breaded tomatoes. I have, indeed. My mother used to make them, but I have no idea how she did it. (Many of my mother's recipes were in her head - never written down.)

Boy, I wish I'd paid more attention when Mom cooked.

So I asked my dad if he remembered the breaded tomatoes.

He did, and said Grandma Osborn used to make them, too. He doesn't recall how they were made, but says they sometimes put a little sugar on each serving.

Anyway, a while back, I'd clipped a recipe for "Tomato Bread Casserole" from "the Fence Post." It was contributed by Annette Knepp of Granby. It is baking in the oven as I type this column, and I'll report on it next week.

In the meantime, if you have a recipe for breaded tomatoes, please call me at 824-8809 or send your recipe to me at Box 415, Craig 81626.

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