Name: Potato Cheese Casserole
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 6 large red potatoes (about 2-1/2 pounds), peeled and cut into 3/4-inch cubes -; 2 cups cubed part-skim mozzarella cheese -; 1 carton (15 ounces) ricotta cheese -; 1 cup grated Romano cheese -; 1 cup (8 ounces) sour cream -; 1/4 cup finely chopped green onions -; 3 tablespoons chopped fresh parsley -; 1 teaspoon dried basil -; 1 garlic clove, minced -; 1 teaspoon salt -; 1/4 teaspoon pepper -; 1-1/2 cups shredded Swiss cheese, divided -; 1/2 cup shredded cheddar cheese -; 1/4 teaspoon paprika -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Potato Cheese Casserole

1. 6 large red potatoes (about 2-1/2 pounds), peeled and cut into 3/4-inch cubes -

2. 2 cups cubed part-skim mozzarella cheese -

3. 1 carton (15 ounces) ricotta cheese -

4. 1 cup grated Romano cheese -

5. 1 cup (8 ounces) sour cream -

6. 1/4 cup finely chopped green onions -

7. 3 tablespoons chopped fresh parsley -

8. 1 teaspoon dried basil -

9. 1 garlic clove, minced -

10. 1 teaspoon salt -

11. 1/4 teaspoon pepper -

12. 1-1/2 cups shredded Swiss cheese, divided -

13. 1/2 cup shredded cheddar cheese -

14. 1/4 teaspoon paprika -

How to cook deliciously - Potato Cheese Casserole

1. Stage

Cook potatoes in boiling salted water for 8-10 minutes or until tender; drain and set aside. In a large bowl, combine the next 10 ingredients and 1 cup of Swiss cheese; mix well. Fold in the potatoes. Spoon into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Top with cheddar and remaining Swiss; sprinkle with paprika. Let stand 5 minutes.