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Full Online Book HomeLearning KitchenMexican And Hispanic - Vegetable - Mayberry's Mexican Potato Casserole
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Mexican And Hispanic - Vegetable -  Mayberry's Mexican Potato Casserole Post by :Sincerelydan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2502

Click below to download : Mexican And Hispanic - Vegetable - Mayberry's Mexican Potato Casserole (Format : PDF)

Mexican And Hispanic - Vegetable - Mayberry's Mexican Potato Casserole

2 pounds potatoes, peeled and sliced
salt and pepper to taste
4 ears corn, cut off cob or 2 cups frozen cream-style corn
1 (4 oz.) can green chilies, chopped
2 tablespoons butter
2 cups buttermilk
2 tablespoons chopped chives
2 cups grated Monterey Jack cheese


Butter a 9 x 13-inch baking dish. Arrange half of the potato slices in the dish. Season with salt and pepper. Sprinkle with half of the corn and half of the chilies. Dot with butter. Repeat the layers. Pour the buttermilk over all. Bake in a 375° oven for 1 hour. Remove the casserole from the oven and sprinkle with chives. Top with the cheese, and return to oven until cheese melts. Serves 8
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