Title: Potato Salad Casserole
Categories: Side Salad
Yield: 11 Servings

2 1/2	lb	Red potatoes; peeled
3		Ribs celery
1	lg	Green pepper
1	lg	Onion
4	oz	Cheddar cheese
1/2	c	Packed parsley sprigs
1	pk	Commercial ranch-style salad dressing mix
1	c	Mayonnaise
1	c	Milk
2/3	c	Chardonnay

Using a food processor, slice potatoes, celery, green pepper, and onion, each separately. Using shredder disc, shred cheese and set aside. Change disk to steel chopping blade. Add parsley and process until minced.

Combine parsley and remaining ingredients in a small bowl. Mix well.

Assemble casserole in 12-x8-x2-inch casserole dish: Layer 1/2 potato slices, top with 1/2 of the celery, green pepper, and onion. Spread hallf of sauce mixture evenly over onion. Repeat, ending with sauce mixture.

Cover and bake at 400ø for 30 minutes. Uncover and sprinkle with cheese. Bake an additional 25 to 30 minutes, until potatoes are tender.

from Southern Living Cooking School Cookbook, Fall 1983, no ISBN

typed and posted by teri Chesser 4/97

From: Teri Chesser Date: 11 May 97 National Cooking Echo Ä

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