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Potatoe and corn casserole Recipe

   
 

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     Potatoe and corn casserole

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 lb potatoes peeled and sliced
salt and pepper
2 c frozen cream style corn
1 4 oz can green chilies, chopped
2 T butter
2 c buttermilk
2 T chopped chives
2 c grated monterey jack cheese
 

Instructions
Butter 9 x 13 baking dish. Arrange half of potatoe slices in dish. Season with salt and pepper. Sprinkle with half the corn and half the chilies. Dot with butter and repeat the layers. Pour the buttermilk over all. Bake at 375 for one hour. Remove from oven and sprinkle with chives. Top with cheese and return to oven until cheese melts.


Originally Submitted
7/19/2011





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