HOTDOG AND MUSHROOMS POTATO CASSEROLE


Ingredients:

3 tbsp COOKBEST COCONUT OIL
2 (90 g each) pc potatoes, washed, peeled and cut into 1 inch slices
1 (198 g) can mushroom pieces and stems, drained
5 pc PUREFOODS TENDER JUICY CHICKEN HOTDOG, sliced into 1 inch thick rings
1/2 cup MAGNOLIA FRESH MILK
1 (298 g) can cream of mushroom
1/2 cup frozen mixed vegetables
1 (185 g) pack MAGNOLIA QUICKMELT CHEESE, shredded
1 tbsp chopped parsley

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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