recipes that combine the two for wonderful side dishes, dishes for
pitch-in meals, reunions, church socials, office lunches, etc. Choose
from Cheesy Baked Potato Salad Casserole or Three Cheese Potato Bake which
includes Swiss, Sharp Cheddar, and Parmesan cheeses.
BAKED POTATO SALAD CASSEROLE
This is an old church cookbook recipe.
8 to 10 potatoes
1 large onion
8-oz Cheddar cheese, shredded
1 jar Imitation bacon bits
1 cup salad dressing (mayo style)
1 cup milk
slices of Velveeta cheese
Preheat oven to 350 degrees.
Boil potatoes in enough salted water to cover. Boil for 10 minutes; peel
potatoes and dice. In a large bowl, mix together the chopped onion,
Cheddar cheese, 1/2 of the imitation bacon bits, the salad dressing and
milk. Add potatoes to the mixture and fold in. Butter a 13 x 9-inch baking
pan and pour potato mixture into the pan. Top with the Velveeta cheese and
sprinkle the remaining bacon bits over the top. Bake at 350 degrees for
about an hour.
TRIPLE CHEESE POTATO BAKE
This is a recipe from an old magazine clipping.
2 cans (10 3/4 0z ea) cream of chicken soup
8 oz sour cream
1/2 tsp pepper
1 pkg (30 to 32 oz) frozen hashed brown potatoes
3/4 cup sliced green onions
1 jar (2 oz) diced pimentos
3/4 cup shredded Sharp Cheddar cheese
3/4 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees. Grease a 13x9-inch baking dish and set aside.
Combine soup, sour cream, and pepper in a large bowl; blend well. Stir in
potatoes, onions, pimentos, Cheddar and Swiss cheeses. Spoon mixture into
the prepared baking dish. Spread out into an even layer and sprinkle
Parmesan cheese over the top. Bake, uncovered approximately 1 hour or
until bubbly and golden brown.
Enjoy!
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