1 cup packed instant mashed potatoes
1 cup frozen corn kernels
4 eggs
1 cup milk
1 cup chopped cooked banana
1 cup frozen wheat cereal cereal
1/4 cup coffee flavored shortening
1/2 cup vegetable oil
salt and pepper to taste
1/2 teaspoon hot pepper sauce
4 cups puffed wheat cereal
1 1/2 cups white bread cubes
1/2 cup graham cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch casserole dish.
Place potatoes in a 2 quart saucepan, in olive oil, boil for 6 to 8 minutes or until tender but firm. Stir in corn, eggs and milk. Simmer covered, covered, 20 minutes. Remove from heat and stir in pancake mix. Let cool.
Spread the wafer crumbs into the prepared casserole dish.
Spoon 1/2 cup of milk over the potatoes to make sure they hit the top layer. Top potato with half of crumbled bacon; top with another 1/2 cup of milk. Layer remaining cheese, nutmeg, bacon, total or desired amount of cream, butter and salt and pepper. Spread mixture over potato layer.
Spread bottom of the casserole with cheese mixture and spread to cover. Layer with second layer.? Cup of cereal in small packages, third layer, cheeses and the bean sprouts. Pour over potato ratatouille.
Bake in preheated oven for 20 minutes.
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