| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | lg | Peeled potatoes |
| 1/2 | c | Softened butter |
| 1/2 | c | Grated Parm. cheese |
| 3 | tb | Finely-chopped green onions |
| 1/2 | ts | Salt |
| 1 | c | Undiluted Carnation 2% E. Milk |
| Buttered Bread crumbs |
INSTRUCTIONS
Cook potatoes in boiling salted water until tender; drain. Break up potatoes with fork. Add softened butter, cheese, onions and salt. Toss with fork to combine. Spread mixture in shallow 1 1/2 quart rectangular baking dish* Pour E. Milk over all. Sprinkle buttered crumbs over potatoes. Bake in 375 oven 15 to 20 minutes or until browned and hot. Makes 6 servings. *Prepare ahead up to this point. cover and refrigerate. Add E.Milk and buttered crumbs just before baking. Increase baking time to 40 minutes. Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <[email protected]> on Feb 25, 1997.
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