Side Dishes

Roasted Red Potatoes

with Bacon & Cheese

Prep Time:
15 min

Total Time:
1 hr 10 min

Makes:
8 servings

1/2 cup KRAFT Ranch Dressing

1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend

1/4 cup OSCAR MAYER Real Bacon Bits

2 lb. small red bliss potatoes, quartered (about 6 cups)

1 Tbsp. chopped fresh parsley

PREHEAT oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly.

SPOON into lightly greased 13x9-inch baking dish; cover with foil.

BAKE 40 min. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.

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Funeral Potatoes

12 large potatoes or 1 (32 oz) bag frozen shredded hash browns

2 (10 ¾ oz) can cream of chicken soup

2 C sour cream

1 C grated cheddar cheese

½ C butter, melted

1/3 C chopped onion

2 C crushed corn flakes

2 T butter, melted

Peel potatoes and boil for 30 min, until just tender. Cool & grate into a greased 9x13 baking dish. (or put hash browns into baking dish). Combine soup concentrate, sour cream,cheese, the ½ C melted butter, & onions. Gently belnd into potatoes. Combine crushed corn flakes & the 2 T of melted butter. Sprinkle on top. Bake @ 350 for 30 min. Makes 12 servings.

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Swiss Cheese & Green Beans

½ C margarine
4 T Flour
1 C milk
Melt margarine, add flour & milk to make sauce.
Add to sauce & cook until bubbly:
1 tsp. salt
1 tsp. pepper
1 T minced onion
1 C sour cream
Layer 4 cans green beans, grated or sliced Swiss cheese, and sauce. Make 3 layers. Top with French fried onion rings. Bake @ 400 for 20 min.

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Cream Potatoes & Peas

Boil:
Peas
Potatoes/ Cubed

Sauce: (white sauce)

Butter
Flour
Milk
1 Tbsp Chicken Bol.
Salt
Pepper

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