| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Weiners; sliced |
| 1 | cn | (11 oz.) condensed Cheddar cheese soup |
| 1 | cn | (7-oz.) whole kernel sweet corn; drained |
| 2 | tb | Finely chopped onion |
| 1 | c | Water |
| 2 | tb | Margarine or butter |
| 1 1/2 | c | Instant mashed potato flakes |
| 1/2 | c | Milk |
| 1 | Egg; slightly beaten | |
| 2 | oz | (1/2 cup) shredded cheddar cheese |
| Paprika |
INSTRUCTIONS
TOPPING The next recipe is a quick and easy casserole that my two teenagers and my 9-year old all really like: Heat oven to 350. In large bowl, combine wieners, soup, corn and onion; mix well. Spoon into ungreased 1 1/2 qt. casserole; set aside. In medium saucepan, bring water and margarine to a boil. Remove from heat. Stir in potato flakes and milk. Add egg; blend well. Spoon and spread over wiener mixture. Bake at 350 for 35 to 45 minutes or until thoroughly heated. Sprinkle with cheese and paprika. Bake an additional 3 minutes or until cheese is melted. My notes: I added a little more water to the potato mixture before putting on top of casserole. It seemed real stiff to me. I guess it depends on what brand of potatoes you use. The source of this recipe is: Pillsbury classic #131 Money Saving Meals. Posted to recipelu-digest by "Sarah Navarro" <sarahn@lightspeed.net> on Feb 22, 1998
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