Potato, Pimento Casserole
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A home-kitchen version of potato, pimento casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 qt. cooked potatoes, cubed
- 1 c. cream of chicken soup
- 1/2 c. light cream or milk
- 1 c. cheese, grated
- 2 Tbsp. pimento, chopped
- salt and pepper to taste
- 1/2 c. onion, minced
- buttered bread crumbs
Method
Cook potatoes in jackets until about done.
Avoid overcooking. Peel, dice and measure.
Arrange a layer of potatoes in bottom of large, buttered casserole.
Mix soup with remaining ingredients, except crumbs.
Cover layer of potatoes.
Continue alternate layers with potatoes completely covered.
Sprinkle top with buttered bread crumbs.
Bake at 325° for about 45 minutes.
Yield: 6 to 8 servings.
Rate:
