Paprika Potato Casserole

This is our sister-in-law’s addition to our Thanksgiving dinner menu. You can tell how long we’ve been making this recipe – it calls for an old-style 10 ounce box of frozen chopped broccoli. We love it. It’s just great.

6 potatoes, peeled
2 – 4 tablespoons butter
½ cup milk
2 tablespoons light cream
1 can cream of mushroom soup
10 ounce package frozen chopped broccoli
1 cup frozen peas
½ cup toasted wheat germ
2 ounces cheddar cheese, grated

Preheat oven to 350° F.

  1. Cook potatoes & mash with butter, milk and cream, plus salt & pepper to taste. Set aside.
  2. Cook broccoli & peas for 5 minutes; drain.
  3. Place in greased casserole dish. Cover with soup, then sprinkle with wheat germ & cheese.
  4. Cover all with mashed potatoes, then sprinkle that with paprika.
  5. Bake uncovered 20 – 30 minutes, or until hot and golden brown on top.

Main dishes and casseroles


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