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Publisher Photo
I'm lucky enough to have two daughters-in-law who are really great cooks. They have given me lots of recipes— including this one! I always take this casserole to potluck dinners.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 5 to 6 medium potatoes, cooked, peeled and diced
  • 3/4 cup butter or margarine, melted, divided
  • 1 jar (2 ounces) chopped pimientos, drained
  • 1/2 cup chopped green pepper
  • 1 cup evaporated milk
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3/4 cup shredded cheddar cheese
  • 24 saltine crackers, crushed (about 1 cup)

Directions

In a large bowl, combine potatoes, 1/2 cup butter, pimientos, green pepper, milk, salt, pepper and cheese. Mix thoroughly; transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with crackers. Drizzle with remaining butter. Bake at 350° for 45 minutes. Yield: 10-12 servings.
Originally published as Potato Casserole in Bountiful Harvest Cookbook 1994, p39

Nutritional Facts

1 cup: 248 calories, 15g fat (10g saturated fat), 45mg cholesterol, 552mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 6g protein.

  • 5 to 6 medium potatoes, cooked, peeled and diced
  • 3/4 cup butter or margarine, melted, divided
  • 1 jar (2 ounces) chopped pimientos, drained
  • 1/2 cup chopped green pepper
  • 1 cup evaporated milk
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3/4 cup shredded cheddar cheese
  • 24 saltine crackers, crushed (about 1 cup)
  1. In a large bowl, combine potatoes, 1/2 cup butter, pimientos, green pepper, milk, salt, pepper and cheese. Mix thoroughly; transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with crackers. Drizzle with remaining butter. Bake at 350° for 45 minutes. Yield: 10-12 servings.
Originally published as Potato Casserole in Bountiful Harvest Cookbook 1994, p39

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