Cathleen's Kitchen

POTATO CASSEROLE DEL MONACO

Ingredients:
3-1/2 pkgs frozen hash brown potatoes
9 TBLsps. butter
4-1/2 TBLsps. flour
3 tsps. seasoned salt
1/4 tsp. pepper
3-3/4 cups half and half cream
3 TBLsps. minced parsley
1-1/2 TBLsps. minced onion
1/4 tsp. craway seed (optional)
8 oz. grated American cheese
Paprika
Pepperidge Farm dressing

Let potatoes stand for a while to thaw slightly. Cut in small portions to boil up faster. Melt butter, add flour, salt, and pepper and mix well. Add milk gradually, stirring constantly, then cook over medium heat, stirring all the time until sauce is thick and smooth. Add onion, parsley, and cheese and potatoes; cook 5 minutes or so until potatoes are tender.

Pour into greased casserole, sprinkle caraway seed and paprika over top along with Pepperidge Farm dressing. Bake until bubbly. May be frozen. Bake at 350 degrees 45-60 minutes.
Serves 12.

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