Pennsylvania Knockbockle With Potato Topping
|Frankfurters||1⁄2 Pound, cut in 1/2-inch diagonal slices|
|Sweet pepper flakes||2 Tablespoon|
|Dry onion flakes||2 Tablespoon|
|Canned spaghetti sauce with mushrooms||8 Ounce (1 Can)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|For potato topping|
|Mashed potato||4 Cup (64 tbs) (Pillsbury Hungry Jack, 4 Recipes)|
|Egg||1 , slightly beaten|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Combine frankfurters, sweet pepper flakes, onion flakes, spaghetti sauce, mushrooms and water in a 1-quart casserole.
Cover and bake at 400° for 30 minutes.
Drop Potato Topping by tablespoonfuls around edge of casserole.
Sprinkle with additional Parmesan cheese and potato flakes.
Bake at 400° for 20 to 25 minutes until golden brown.
Potato Topping: Prepare 4-serving recipe mashed potatoes as directed on package using 1 cup water.
Blend in egg and Parmesan cheese