Quick Potato Casserole Recipe

1 lb Hash brown potatoes; frozen
1/2 ts Onion powder
1 c Sour cream
1 c Cream of mushroom soup
1 c Cheddar cheese; shredded
Parmesan cheese

Mix all ingredients together except Parmesan. Put into greased 9x13 casserole dish. Sprinkle Parmesan over top...probably about 1/4 cup or so. Bake for 1 hour at 400 degrees F. This can be doubled easily. Also can be prepared in advance and baked just before serving.

Quick Potato Salad For One

1/4 c Mayonnaise
1 tb Drained chopped roasted red pepper or pimiento, drained (optional)
1 tb Finely chopped onion
1 1/2 ts Cider vinegar
1 ts Dijon-style mustard
1/4 ts Salt
Dash pepper
1 Fresh Idaho potato, baked, cubed

In small bowl combine first seven ingredients; mix well. Add potatoes; toss to coat well. Cover; refrigerate. Makes 1 serving.

Quick Potatoes Au Gratin

16 oz Frozen Souther-style hash brown potatoes
8 oz Kraft Natural Shredded Sharp Cheddar cheese
1 cn Cream of chicken soup
1 c Miracle Whip Salad Dressing
1/2 c Chopped onion
1/8 ts Pepper
2 c Crushed Post Toasties Corn Flakes
2 tb Parkay margarine, melted

Heat oven to 350. Mix potatoes, cheese, soup, salad dressing, onion and pepper. Spoon into 12 x 8-inch baking dish. Sprinkle with combined crushed corn flakes and margarine. Bake 45 to 55 minutes or until thoroughly heated. Makes 6 servings.