"I discovered this cheesy side dish casserole when I was invited to a barbecue," recalls Jane Carlovsky of Delton, Michigan. "Tit's a time-save because there's no need to peel the potatoes."
Featured In: 30 Soup Recipes Ready in 30 Minutes
- 5 medium potatoes, baked and cubed
- 8 ounces process American cheese, cubed
- 1/4 cup chopped onion
- 2 tablespoons chopped sweet red pepper or pimientos
- 2 slices bread, cubed
- 1/8 teaspoon onion salt or onion powder
- 1/8 teaspoon garlic salt or garlic powder
- 1/3 cup butter, melted
- Place potato cubes in a greased 11-in. x 7-in. baking dish. Top with cheese. In a bowl, combine the onion, red pepper, bread cubes, onion salt and garlic salt. Sprinkle over potatoes and cheese. Drizzle with butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.
Originally published as Tasty Potato Bake in Quick Cooking January/February 2000, p53
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