Potato Cheese Casserole

POTATO CHEESE CASSEROLE

Ingredients:

6 large red potatoes, peeled and cut into ¾ inch cubes

2 cups cubed mozzarella cheese

1 (15 ounce) carton ricotta cheese

1 cup grated Romano or Parmesan cheese

1 cup sour cream

3 green onions, finely chopped

3 tablespoons chopped fresh parsley

1 teaspoon dried basil

1 tablespoon minced fresh garlic

Salt and pepper

1-1/2 cups Swiss cheese, shredded and divided

1 cup shredded cheddar cheese

¼ teaspoon paprika

Directions:

1.       Preheat oven to 350 degrees F.

2.       Butter a 13 x 9-inch casserole dish.

3.       Cook potatoes in boiling salted water for 10 – 12 minutes or until tender, drain, set aside.

4.       In a large bowl, combine the next  10 ingredients, and  1 cup Swiss cheese; mix well.

5.       Fold in the potatoes.

6.       Spoon into greased baking dish.

7.       Bake uncovered for 40-45 minutes, or until bubbly and lightly brown.

8.       Top with cheddar and remaining Swiss; sprinkle with paprika.

9.       Let stand for 5 minutes before serving.

Note: Fat-free and imitation sour cream and cheese products are not recommended for this recipe.

Enjoy!

Tex-Mex Casserole

Tex-Mex Casserole

Ingredients:
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (16 ounces) tomato sauce or salsa
2 cups Cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 can refried beans (fat free)
1 cup sour cream
1 cup chopped olives
1 cup chopped chilies
1 cup corn
2 teaspoons chili power
2 cups rice, cooked

Directions:

Preheat oven to 350 degrees.  Brown ground beef with the onion and garlic.  Add tomato sauce, simmer.  Mix sour cream with olives and chili powder

In a 9 x 13 inch pan, spread 1/2 cooked rice at the bottom of the pan.  Then layer meat mixture, sour cream mixture, refried beans and cheese.  Repeat.  Top with more cheese.  Bake for 35 to 45 minutes.  Serve with salsa and extra sour cream.

Enjoy!