| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Meats, Potatoes |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
New Braunfels Pork and Beef Wurst; sliced thin |
| 1 |
cn |
Golden mushroom soup |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Green onions; chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 5 |
c |
Potatoes; sliced thin |
| 1 |
tb |
Butter or margarine |
| 1/2 |
c |
Cheddar cheese; grated |
INSTRUCTIONS
Combine soup, milk, onions, salt, and pepper. Blend well.
Place half of the sliced potatoes into a two quart casserole. Add half of
the wurst, and cover with half of the soup mixture. Repeat layers and spat
with butter or margarine. Cover casserole and bake at 350F for about 1 hour
and 15 minutes. Remove cover and sprinkle with cheese. Bake uncovered for
10 minutes longer, or until potatoes are tender.
Serve and enjoy!
Recipe by: Carlton's New Braunfels Wurst
Posted to MC-Recipe Digest by Tommy & Luann Boggus <tommylou@c-com.net> on
Feb 22, 1998
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