(I don't remember where I saw this picture, but wanted to give you a smile!=)
This dish takes me back to my childhood, as its one my mom often made.
She was quite an amazing lady. I learned so much from her example of goodness and godliness.
Her children, and grandchildren alike, have deemed her a 'saint'. She went to her Heavenly Home after developing a blood clot in her lung after knee surgery in December 1987, at the young age of 64. (As I was recovering from brain tumor surgery...but that's a story for another time).
Anyway - those things came to mind as I considered sharing this great dish with you.
It's easy to make and can be made a day ahead of time.
This is a requested dish my own children and families enjoy often at our shared meals.
I've made it so many times, I don't even look at a recipe anymore.
10 lg. potatoes, cooked in skins
1 med. onion, chopped
1/2 tsp. salt
1 slice fresh bread, torn into bite-sized pieces
1/2 lb. Velveeta cheese, chunked
8 Tb. margarine or butter, melted, divided
1 small jar pimentos, drained (optional)
1/4 c. milk
2 c. crushed corn flakes
Cool potatoes; peel and cut into bite sized chunks. Preheat oven to 350. Lightly grease 2.5 qt. baking dish. Mix together potatoes, onion, salt, bread, cheese and pimentos. Mix with 6 Tb. melted margarine and place into prepared dish. Pour milk over potatoes. (If making ahead, I wait to add milk and topping just before baking)
Topping: Combine crushed corn flakes with remaining margarine and spread evenly over top. Bake uncovered for 35 - 45 minutes or until brown and bubbly.
Linked to Melt in Your Mouth Monday