| Cheese and Potato Casserole |
| Number of Servings |
5 |
|
Serving Size |
1 cup |
| Preparation Time |
30 minutes |
|
Cooking Time |
15-20 minutes |
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| Quantities |
Ingredients |
| 2 cans (15 ounces) | cooked, sliced potatoes |
| 4 ounces | American process cheese |
| diced pepper to taste |
| 1 cup | medium white sauce (see page Sauces-5) |
| 1/2 cup | bread crumbs |
| | vegetable oil or spray |
|
| Equipment |
Instructions |
- can opener
- measuring cup
- sharp knife
- cutting board
- casserole dish
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- Oil or spray casserole dish. Place potato slices in the oiled casserole dish.
- Add cheese to casserole dish.
- Sprinkle with pepper.
- Pour white sauce over the potatoes and cheese. Sprinkle bread crumbs over the top.
- Bake uncovered at 350¡F for about 15-20 minutes.
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| NOTES: Variation: Use 3 cups cooked, sliced potatoes in place of canned potatoes. |
| Nutrition Information |
| Calories |
270 |
| Total Fat |
12g |
| Saturated Fat |
5g |
| Protein |
9g |
| Carbohydrates |
31g |
| Fiber |
2g |
| Sugar |
5g |
| Vitamin A |
10% |
| Vitamin C |
20% |
| Calcium |
20% |
| Iron |
8% |
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