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October 2018

Casserole Recipes

Mexican Recipes

Barb's Best Gazpacho

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New Potato Casserole Recipe

New Potato Casserole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print New Potato Casserole recipe  PDF



10 Large red skinned new potatoes
1 Medium onion
1/4 Lb. butter (1 stick)
1 Tsp. salt
1/2 Tsp. pepper
3 Tbsp. fresh parsley chopped fine
1 Tbsp. dill or chives (dried may be used in
smaller amounts) 1 Pt. sour cream

Preheat oven to 350 degrees. Slice potatoes appro imately 1/4 inch thick. Select a casserole that is wider than it is high, so that most of the slices can be layered across the bottom. Butter the bottom of the casserole and place the slices in the pan. Slice the onion thinly and scatter under and over the potatoes. Add salt and pepper dot generously with chunks of butter. Seal the pan tightly with aluminum foil and bake for 1 to 1 1/2 hours, or until the potatoes are tender and slightly browned. Remove foil to serve and top with a good sized dollop of sour cream, sprinkled with a pinch of herbs. Pass separately a bowl of sour cream with herbs. Serves 8.

New Potato Casserole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
244 people have voted
Last Reviewed on 2018-10-21



Sunday, Oct 21 2018 Download & Print New Potato Casserole recipe  PDF   Casserole recipes RSS   Thumsb up

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2 c Cranberry juice cocktail 3/4 c Grape juice 1 pk (1 3/4 ounces) Powdered fruit pectin 3 1/4 c Sugar Mi cranberry juice cocktail, grape juice and pectin in 3 quart saucepan until smooth. Heat to boiling over high heat, stirring constantly. Stir in sugar, all at once. Heat to boiling, stirring constantly. Boil and stir 1 minute remove from heat. Quickly skim off foam. Immediately pour into hot sterilized jars. Let jars stand1 hour. Cover with lids. Refrigerate no longer than 3 weeks, or freeze no longer than 6 months. Thaw before serving. ABOUT 5 HALF PINTS JELLY 35 CALORIE...

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