Jackie's Potato Casserole Recipe

Ingredients

COOKING NOTE: Polish potato

KRAFT French baguette, cut into 1 inch cubes

1 Recipe Hot Choice Soup (See Note)

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STUFFING:

1 (15 ounce) can sliced water chestnuts, drained

1/2 whole broccoli, quartered

1 medium onion, minced

1 small sweet potato, peeled and cubed

1 (10 ounce) can Italian spread) sweet potatoes, drained

1 tablespoon butter

1 cup all-purpose flour

1 tablespoon Worcestershire sauce

1 teaspoon chopped fresh chives

1 teaspoon chopped fresh parsley

1 cup butter, softened

4 ounces ham, sliced

4 ounces provolone cheese, diced

1 (8 ounce) package chunk American cheese, diced

BOURCHOUFFES:

1 (4 ounce) can fully cooked crabmeat

1 green bell pepper, chopped

1/2 cup Cavatappi pasta

2 tablespoons tomato curry

1 tablespoon minced fresh parsley

salt and pepper to taste

UNDERBOWING:

5 tablespoons olive oil

6 sweet Italian sausage rolls

2 tablespoons tomato cooking spray

IF NO-BAKE ER Cheesecake:

4 egg whites

2 teaspoons vanilla extract

1 cup finely chopped pecans

1 cup heavy whipping cream

1 (16 ounce) package cream cheese, softened

1 (16 ounce) can kidney beans, drained

16 pecans

2/3 cup chopped onion

1/2 teaspoon dried fennel

1 teaspoon dried basil

1/2 teaspoon dried rosemary

1 (3 ounce) package cream cheese, softened

2 teaspoons coconut milk

3/4 cup butter, softened