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Wild Potato Casserole

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16 oz. frozen crinkle cut potatoes
1 small onion, chopped
16 oz. stewed tomatoes
4 oz. diced green chilies
1 1/2 t. Mansmith’s Wild Fire
1 1/2 C. shredded Monterey Jack Cheese

Bake potatoes on cookie sheet for 15 minutes at 375. Saute onion in large skillet. Stir in tomatoes, chilies and Wild Fire. Simmer for 5 minutes. Spread half the potatoes in a shallow 6 cup baking dish. Top with half the tomato mixture and half the cheese. Repeat the layers. Bake at 375 for 30 minutes or until bubbly.