Cheesy Cottage Potatoes Recipe

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Cheesy Cottage Potatoes Recipe

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This recipe is a real winner. Not only does my family like it, but it's popular at potlucks. It's also great to make ahead for a company dinner. Just remove it from the refrigerator 30 minutes before baking.—Mary Louise Ireland, New Wilmington, Pennsylvania
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 3 slices bread, crusts removed and cubed
  • 1/2 cup milk
  • 10 medium potatoes, peeled, cubed and cooked
  • 2 medium green peppers, chopped
  • 1 large onion, chopped
  • 1/2 cup minced fresh parsley
  • 1-1/2 pounds process cheese (Velvetta), cubed
  • 1/4 cup butter or margarine, melted

Directions

In a small bowl, soak bread in milk; set aside. In a large bowl, combine the potatoes, green peppers, onion, parsley and reserved bread mixture. Stir in cheese.
Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Yield: 16-20 servings.
Originally published as Cheesy Cottage Potatoes in Casserole Cookbook 2001, p156

Nutritional Facts

1 cup: 231 calories, 11g fat (7g saturated fat), 29mg cholesterol, 448mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 9g protein.

  • 3 slices bread, crusts removed and cubed
  • 1/2 cup milk
  • 10 medium potatoes, peeled, cubed and cooked
  • 2 medium green peppers, chopped
  • 1 large onion, chopped
  • 1/2 cup minced fresh parsley
  • 1-1/2 pounds process cheese (Velvetta), cubed
  • 1/4 cup butter or margarine, melted
  1. In a small bowl, soak bread in milk; set aside. In a large bowl, combine the potatoes, green peppers, onion, parsley and reserved bread mixture. Stir in cheese.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Yield: 16-20 servings.
Originally published as Cheesy Cottage Potatoes in Casserole Cookbook 2001, p156

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