Crinkle Potato Casserole
Crinkle
cut potatoes mixed with Alfredo sauce, Parmesan and ricotta cheese, baked until
golden brown and bubbling.
Makes 6-10 servings
Ingredients
1 bag | McCain® Crinkle Fries |
1 jar or 15 ounces | prepared Alfredo sauce |
15 ounces | ricotta cheese |
8 ounces | sour cream |
1½ cups | shredded mozzarella cheese |
½ cup | shredded or grated Parmesan cheese |
2 whole | eggs, lightly beaten |
¼ cup | chopped fresh parsley |
to taste | salt & pepper |
Directions
Preheat oven to 350°F. In a large bowl mix McCain® Crinkle Fries with prepared Alfredo sauce and sour cream.
Lightly grease a 9'' X 13'' baking dish. Place potato mixture into baking dish.
Mix eggs and chopped parsley with ricotta cheese, layer on top of potato mixture.
Top with Parmesan cheese and mozzarella cheese.
Bake for 30 minutes or until bubbly.
NOTE: it is best to thaw potatoes before mixing. It can be made a day in advance.
Modify: Add crumbled bacon, or diced ham after cooking.
Lightly grease a 9'' X 13'' baking dish. Place potato mixture into baking dish.
Mix eggs and chopped parsley with ricotta cheese, layer on top of potato mixture.
Top with Parmesan cheese and mozzarella cheese.
Bake for 30 minutes or until bubbly.
NOTE: it is best to thaw potatoes before mixing. It can be made a day in advance.
Modify: Add crumbled bacon, or diced ham after cooking.