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HOTDOG AND MUSHROOMS POTATO CASSEROLE

Ingredients:

3 tbsp cooking oil
2 pc (90 g each) potatoes, washed, peeled and cut into 1 inch slices
1 can (198 g) mushroom pieces and stems, drained
5 pc PUREFOODS TENDER JUICY CHICKEN HOTDOG, sliced into 1 inch thick rings
1/2 cup MAGNOLIA PURE FRESH MILK
1 = can (198 g) cream of mushroom
1/2 cup (100 g) frozen mixed vegetables
1 pack (160 g) MAGNOLIA QUICKMELT CHEESE, shredded
1 stalk (5 g) parsley, chopped (1 tbsp)

Procedure:

  1. Heat oil in a pan and sauté potatoes, mushrooms and hotdog slices.
  2. Add milk, cream of mushroom and mixed vegetables. Simmer for 10 to 15 minutes or until potatoes are tender and sauce thickens.
  3. Transfer to a serving plate and top with cheese and parsley.
Makes 5 servings.
(Yield: 5 cups/ 1 cup per serving)
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