Jerusalem Artichoke, Cheese And Potato Casserole
Yield:
1.0 servings
Added:
April 3, 2010
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Print This RecipeIngredients
6 med. artichokes, boiled about 6 minutes
4 med. potatoes, boiled until done
1 cup American cheese, grated
1 can mushroom soup
2 cups barbecue potato chips, crushed
1 cube butter
Black or white pepper as desired
Preparation
1
Butter a 2 quart baking dish. Layer sliced potatoes, using half of the cheese to cover them. Sprinkle with black pepper and dot with 1/2 of the butter. Layer on the sliced artichokes. Cover with the remainder of the cheese, butter and top all of it with mushroom soup and crushed potato chips. Bake at 325 degrees until light brown.
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