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Pennsylvania Knockbockle With Potato Topping

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  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

Recipe Summary

Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4216 Calories from Fat 645

% Daily Value*

Total Fat 72 g111.4%

Saturated Fat 26.7 g133.7%

Trans Fat 0 g

Cholesterol 388.6 mg129.5%

Sodium 4288 mg178.7%

Total Carbohydrates 799 g266.3%

Dietary Fiber 83.3 g333.4%

Sugars 29.8 g

Protein 136 g271.2%

Vitamin A 56.9% Vitamin C 709%

Calcium 109.4% Iron 66.8%

*Based on a 2000 Calorie diet


Pennsylvania Knockbockle With Potato Topping Recipe