Vegetable: Mayberry's Mexican Potato Casserole

posted by Mom2Ty 11-12-101 3:53 PM

from the Aunt Bee's Mayberry Cookbook
Mayberry’s Mexican Potato and Corn Casserole

2 pounds potatoes, peeled and sliced
salt and pepper to taste
4 ears corn, cut off cob or 2 cups frozen cream-style corn
1 (4 oz.) can green chilies, chopped
2 tablespoons butter
2 cups buttermilk
2 tablespoons chopped chives
2 cups grated Monterey Jack cheese

Butter a 9 x 13-inch baking dish. Arrange half of the potato slices in the dish. Season with salt and pepper. Sprinkle with half of the corn and half of the chilies. Dot with butter. Repeat the layers. Pour the buttermilk over all. Bake in a 375 oven for 1 hour. Remove the casserole from the oven and sprinkle with chives. Top with the cheese, and return to oven until cheese melts. Serves 8

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