Title: Hot German Potato Salad Casserole
Categories: Vegetable Casserole
Yield: 6 Servings
| 8 | oz | Bacon (about 10 slices) |
| 24 | oz | Frozen Hash Browns |
| 1 | c | Chopped Onions |
| 3/4 | c | Chicken Broth |
| 1/2 | c | Cider Vinegar (Optional) |
| 1 | lg | Egg |
| 1 | tb | Granulated Sugar |
| 1 | ts | Celery Seed |
| 1 | ts | Salt |
| 2 | tb | Chopped Pimiento (opt) |
Cook bacon in lg. skillet over med.-high heat until crisp; remove to paper
towels to drain. Add potatoes and onions to bacon drippings in pan. Cook
over med. heat, stirring often, 6-8 minutes, or til both are tender. Beat
remaining ingredients, except pimiento, in a sm. bowl. Pour over potato
mixture; reduce heat to low and cook, stirring constantly, until dressing
thickens slightly, about 4 minutes. Crumble bacon over top; sprinkle with
pimiento, then stir to mix into salad. Serve immediately. Per serving: 391
calories 7 g protein 31 CHO 27 g fat 71 mg cho 727 mg Na