Potato and Corn Casserole
Rate this recipe
2.9/5
(16 Votes)
Ingredients
- Onions
- green peppers
- boiled potatoes
- corn (tinned or creamed)
- half and half milk
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In butter fry chopped onions and brown it, add salt, black pepper, and chopper bell peppers. Fry nicely. Make small pieces of boiled potatoes and fry in the above mixture. Open a tin of corn, blend little bit and add to the above mixture. Fry a little bit then take the mixture of the heat and add half and half. Heat when ready to eat
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Chef Tips and Tricks
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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