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1  carton BAF Scalloped Potato Casserole
1  gal Boiling water (190°-212°F)
1/4  lb Butter
2  cans Diced tomatoes, drained (14.5 oz can)
1  tsp Ground cumin
1/2  cup Green chilies, diced
4  cups Jack cheese, shredded


  1. Heat convection oven to 350°F, low fan. Add Classic Casserole® Scalloped Potatoes slices to a 2-1/2" deep steamtable pan.
  2. Combine seasoning packets, water, butter, tomatoes, cumin, and chilies. Pour mixture over sliced potatoes and sprinkle cheese evenly over the top.
  3. Bake until unevenly browned on top and potatoes are cooked, about 45 min. Transfer to steamtable for service.
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