Subj : Taters - 72
To   : All
From : Dave Drum
Date : Tue Jun 20 2023 04:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Favorite Cheesy Potatoes
 Categories: Potatoes, Dairy, Cheese, Herbs, Soups
      Yield: 12 servings
 
  3 1/2 lb Potatoes; peeled, in 3/4"
           - cubes
 10 1/2 oz Cream of potato soup;
           - undiluted
      1 c  French onion dip
    3/4 c  Milk
    2/3 c  Sour cream
      1 ts Minced fresh parsley
    1/4 ts (ea) salt & pepper
     16 oz Velveeta; diced
           Additional minced fresh
           - parsley
 
  Set oven @ 350-|F/175-|C.
  
  Place potatoes in a Dutch oven; add water to cover.
  Bring to a boil. Reduce heat; cook, uncovered, until
  tender, 8-12 minutes. Drain. Cool slightly.
  
  In a large bowl, mix soup, onion dip, milk, sour cream,
  parsley, salt and pepper; gently fold in potatoes and
  cheese. Transfer to a greased 13x9-in. baking dish.
  
  Bake, covered, 30 minutes. Uncover; bake until heated
  through and cheese is melted, 15-20 minutes longer. Just
  before serving, stir to combine; sprinkle with
  additional parsley. (Potatoes will thicken upon
  standing.)
  
  Brenda Smith, Curran, Michigan
  
  Makes: 12 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Any sandwich can be a breakfast sandwich if you eat it before lunch.
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