Posts tagged with 'potatoes'

Ingredients: 8 large potatoes 4 bullion cubes 2 large onions salt and pepper 1/2 cup milk 2 eggs 16 oz Velvetta® cheese 8 oz sharp cheese 1/2 cup butter or margarine Instructions: Peel and slice potatoes 1/2 inch thick, boil potatoes adding bullion cubes, when half way done add onions. When completely done (not mushy) place butter or margarine in the bottom of baking pan (preferably, glass dish), also add some cheese. Place half of the drained potatoes into baking dish, then add some more cheese and butter. Place the remaining potatoes in the dish and add the rest of the cheese. Mix milk and eggs together, pouring it over the potatoes. Bake until the top of the potatoes are dark or thick. Serves about 6 servings. Note: It will knock your socks off!!!!!!!!!!!
Continue reading…

Ingredients: 6-8 medium potatoes (sliced lengthwise) 1 can of cream of mushroom soup 1/2 cup mild grated cheese 3 tablespoons butter 1/2 onion (diced) 1/2 cup milk 1 tablespoon flour seasoning salt ground black pepper table salt paprika Instructions: Preheat oven to 350 degrees Boil potatoes in a pot; sprinkle table salt in the pot. Don’t overcook the potatoes; remove from heat when potatoes are firm, but not mushy. While potatoes are boiling, cook butter in a saucepan. When butter melts, add onions and let them simmer (don’t let them burn). Sprinkle seasoning salt and a dash of ground black pepper over the onions. Add flour and stir in the butter-and-onions mixture until flour turns brown. Then add milk and let it simmer (don’t let it come to a boil). Stir cream of mushroom soup in the saucepan and let simmer. Stir in half of the grated cheese(set aside the rest for later). Place drained potatoes in a casserole dish and pour the saucepan mixture over the potatoes. Place casserole in oven for 25 minutes. Sprinkle paprika lightly over potatoes after taking the casserole dish out of the oven. Sprinkle with grated cheese right before serving.
Continue reading…