Breakfast Potato Casserole
Ingredients
- 1 ½ lbs Diced Potatoes
- 1 ½ lbs Shredded Potatoes
- 4 ounces Diced White Onions
- 8 ounces Shredded Cheddar Cheese
- (Reserve half for topping later)
- 8 ounces Shredded Jarlsberg Cheese
- 13 ounces Béchamel Sauce
- 8 ounces Sour Cream
- Salt to taste
- Pepper to taste
- 5 ounces Milk
Method:
In mixing bowl combine all ingredients and mix well by hand. Place in greased casserole or non-stick pan. Sprinkle with reserved cheese on top. Cover with waxed paper and then aluminum foil. Bake in 350-degree oven for approximately 40 minutes. Remove foil and paper for last 10 minutes to brown top if desired.
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