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Full Online Book HomeLearning KitchenCasseroles - Vegetable - Super Holiday Potato Casserole
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Casseroles - Vegetable -  Super Holiday Potato Casserole Post by :61624 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3304

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Casseroles - Vegetable - Super Holiday Potato Casserole

6 or 7 potatoes
2 cups cheddar cheese, shredded
1/4 cup butter, melted
1/3 cup green onion, chopped
1 teas. salt
1/4 teas. pepper
2 cups sour cream, room temperature
2 tables. butter


Peel cooked potatoes and coarsely shred them. (I have used frozen (then thawed) hash browns --- but really prefer the fresh potato). Add cheese and melted butter. Mix lightly with 2 forks. Add onion, salt and pepper and sour cream, mix lightly. Dot with butter. Bake for 25 minutes at 350 degrees. Serves 6 to 8.
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1 cup all purpose flour 2/3 cup packed brown sugar 1/4 cup pecans 1/4 cup butter or margarine -- melted 1/2 tsp. ground cinnamon 4 medium sweet potatoes -- peeled and halved 1/2 cup white sugar 1 1/2 tsp. vanilla extract 1 large egg white 1 can evaporated fat free milk -- (5 oz.) cooking spray Preheat oven to 350 degrees F. Lightly spoon flour into measuring cup; level with knife. Combine flour and next four ingredients in small bowl, stirring to form streusel. Set aside. Place potatoes in a pot and add water to cover. Bring to a boil
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Nonstick cooking spray 2 large leeks -- sliced 1/4" thick* 1 medium zucchini -- sliced 1/4" thick 1 medium yellow summer squash -- sliced 1/4" thick 2 tbsp. olive oil 2 tbsp. fine bread crumbs -- dry 2 tbsp. Parmesan cheese -- freshly grated 2 tsp. fresh thyme -- snipped 1 clove garlic -- minced Preheat oven to 425 degrees F. Coat a shallow 2 qt baking dish with cooking spray; set aside. Rinse and trim leeks; pat dry with paper towel. In a medium bowl, combine leeks, zucchini, summer squash, and 1 tbsp. oil. Sprinkle with salt and pepper.
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