Cheese Potato Casserole Recipe




Cheese Potato Casserole Ingredients

4 cup potatoes, cubed, cooked
8 oz yogurt, plain
1 cup cottage cheese
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dillweed
1 cup cheddar cheese, shredded

A Recipe for
Cheese Potato Casserole

 

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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This Recipe for Cheese Potato Casserole is one of thousands in the Recipes-to-go Cheese Cookbook.


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This is a recipe for Cheese Potato Casserole from the recipe cookbook of Recipes-to-go (Cheese)


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Cheese Potato Casserole recipe - a tasty recipe for you to add to your collection!

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Cheese Potato Casserole

Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.







Cheese Potato Casserole Directions

Combine all ingredients except Cheddar cheese; spoon into a 9inch
baking pan. Top with cheddar cheese. Bake at 350 degrees for 25 to
30 minutes.

SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by
Nancy Coleman.

Serves: 4

 

 

 

 

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Cheese Potato Casserole Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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