Rating: 2.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This casserole is best when served right out of the oven. But it's perfect for a buffet if you're serving baked ham or cold roast beef over the holidays.

Robin Vitetta Miller
Recipe by Cooking Light November 1998

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Credit: BECKY LUIGART-STAYNER

Recipe Summary test

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • Combine milk, 3/4 cup cheddar, 1/2 cup Monterey Jack, ketchup, Worcestershire, and pepper; set aside.

  • Arrange half of potatoes and half of onion in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with half of milk mixture. Repeat layers; top with 3/4 cup cheddar, 1/2 cup Monterey Jack, and parsley. Cover and bake at 350° for 1 hour and 15 minutes. Uncover; bake an additional 20 minutes or until po- tatoes are tender and cheese is browned.

Nutrition Facts

233 calories; calories from fat 27%; fat 7.1g; saturated fat 4g; mono fat 1.9g; poly fat 0.3g; protein 14.8g; carbohydrates 28.5g; fiber 2.5g; cholesterol 25mg; iron 1.2mg; sodium 377mg; calcium 377mg.
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