Potato Cheese Casserole
|Potatoes||4 Large, pared and quartered|
|Condensed cheddar cheese soup||11 Ounce (1 Can, 312 Gram)|
|Milk||125 Milliliter (1/2 Cup)|
|Butter/Margarine||15 Milliliter (At Room Temperature, 1 Tablespoon)|
|Snipped parsley||15 Milliliter (1 Tablespoon)|
Assemble Salad Maker with Shredder Disc and large bowl.
Process potatoes; you should have 4 cups (1 liter) shredded potatoes.
Add remaining ingredients except parsley and mix well.
Pour into a buttered 1 1/2-quart (1.5 liter) casserole.
Sprinkle parsley over top.
Bake uncovered in a preheated 350°F (180°C) oven for 1 hour, or until potatoes are tender.