| 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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