[CnD] Re-Post for the Third Time: LAYERED POTATO CASSEROLE

[Marilyn Pennington via Cookinginthedark]

LAYERED POTATO CASSEROLE

 

 

 

3 lb. sm. potatoes

1 1/2 tbsp. salt

6 hard boiled eggs

1/4 lb. butter

1/4 lb. boiled ham, sliced

1/4 lb. sausage, sliced

1 c. sour cream

1 tbsp. paprika

 

Preheat oven to 350 degrees; cook potatoes until tender. Peel and slice
potatoes and hard boiled eggs. Butter an ovenproof dish well, arrange a
layer of sliced potatoes on the bottom of the dish, season with salt.

 

Melt the butter, sprinkle a little on top of potatoes, cover the layer with
ham slices and top with another layer of sliced potatoes, again season with
salt, sprinkle with melted butter. Arrange egg and sausage slices on top,
finish with a final layer of potatoes. Pour remaining butter on top. Spread
sour cream over all and sprinkle with paprika. Bake in the preheated oven
for 30 minutes.  Enjoy.

 

 

 

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[CnD] (no subject)

[Marilyn Pennington via Cookinginthedark]

LAYERED POTATO CASSEROLE

 


3 lb. sm. potatoes
1 1/2 tbsp. salt
6 hard boiled eggs
1/4 lb. butter
1/4 lb. boiled ham, sliced
1/4 lb. sausage, sliced
1 c. sour cream
1 tbsp. paprika

Preheat oven to 350 degrees; cook potatoes until tender. Peel and slice
potatoes and hard boiled eggs. Butter an ovenproof dish well, arrange a
layer of sliced potatoes on the bottom of the dish, season with salt.

Melt the butter, sprinkle a little on top of potatoes, cover the layer with
ham slices and top with another layer of sliced potatoes, again season with
salt, sprinkle with melted butter. Arrange egg and sausage slices on top,
finish with a final layer of potatoes. Pour remaining butter on top. Spread
sour cream over all and sprinkle with paprika. Bake in the preheated oven
for 30 minutes.  Enjoy.

 

 

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Re: [CnD] LAYERED POTATO CASSEROLE

[Marilyn Pennington via Cookinginthedark]

Yes, I will send it again.  Sorry.

Marilyn

-Original Message-
From: Helen Whitehead via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, March 20, 2018 12:51 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] LAYERED POTATO CASSEROLE

Marilyn, I didn't see the recipe here, only the title.  Want to try to send it 
again?

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, March 20, 2018 11:39 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington 
Subject: [CnD] LAYERED POTATO CASSEROLE

LAYERED POTATO CASSEROLE

 

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Re: [CnD] LAYERED POTATO CASSEROLE

[Helen Whitehead via Cookinginthedark]

Marilyn, I didn't see the recipe here, only the title.  Want to try to send it 
again?

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, March 20, 2018 11:39 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington 
Subject: [CnD] LAYERED POTATO CASSEROLE

LAYERED POTATO CASSEROLE

 

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[CnD] LAYERED POTATO CASSEROLE

[Marilyn Pennington via Cookinginthedark]

LAYERED POTATO CASSEROLE

 

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[CnD] Sausage And Wild Rice Casserole

[Marilyn Pennington via Cookinginthedark]

Sausage And Wild Rice Casserole

1 package (6 ounces) long grain and wild rice mix

1 pound bulk pork sausage

1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted

1 cup sliced fresh mushrooms

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup shredded sharp Cheddar cheese

1/2 cup chicken broth

1/4 cup chopped celery

1 teaspoon dried parsley flakes

1/2 teaspoon pepper

Cook rice according to package directions. Meanwhile, brown sausage in a
skillet; drain. Add rice and remaining ingredients. Transfer to a greased 2
quart baking dish. Bake, uncovered, at 350 degrees for 1 hour.

Note:

You can assemble this casserole and refrigerate until ready to bake. Remove
from the refrigerator 30 minutes before baking.

Makes 6 to 8 servings.

 

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