Week - 26 Cheesy Potato Casserole

 Cheesy Potato Casserole

Week 26 of 52

Side Dish #4

This week's recipe comes to us from Betty Crocker's Hostess Cookbook published in 1967. I wanted something simple to enjoy with some pork loin. I enjoyed this. It was easy to make and tasty. 

Ingredients:

8 servings mashed potatoes (use the directions on any brand of instant potatoes to make 8 servings) 

1/2 teaspoon garlic salt

1 tablespoon snipped parsley (I used dried parsley flakes and it was fine)

 1 cup shredded sharp Cheddar cheese (I used Colby Jack)

1 1/2 cups Corn Flakes cereal, crushed

2 tablespoons softened butter or margarine

1/2 teaspoon dry mustard

1/2 teaspoon paprika

1/4 teaspoon salt

Directions:

Prepare your mashed potatoes according to directions on package, except decrease salt to 1/2 teaspoon and add 1/2 teaspoon garlic salt. Stir cheese and parsley into potatoes. Spray a 1 1/2 quart casserole dish with cooking spray and spoon the mashed potato mixture into the casserole dish. In a small bowl, mix the softened butter/margarine, crushed Corn Flakes, dry mustard and paprika until well combined and sprinkle over the potato mixture in the casserole dish. Bake for 20 minutes at 325 degrees. Serves 6. 

Cheesy Potato Casserole

Side View of the Cheesy Potato Cassrole

Cheesy Potato Casserole and Mexican Street Corn 
(It was a side dish kind of dinner)