One of the nicest things about that Christmas gift of a food processor is finding out how much it speeds up the making of old family favorites. Mrs. D.W. Ray of Norwalk, CT has been making this hearty casserole once or twice each winter for over thirty years.
''It is very simple to make, but it requires some tedious slicing, chopping, and grating. With a food processor, it's a breeze,'' she says.
Here is the original recipe, along with the processor method. Canadian Bacon Casserole Original method: 4 large potatoes 12 slices of Canadian bacon, 1/4-inch thick 1 large onion 11/4 cups grated sharp Cheddar cheese Milk Butter or margarine 1/2 teaspoon salt 1/8 teaspoon pepper
Set oven at 350 degrees F. Line a 11/2-quart ovenproof dish generously with butter. Quarter potatoes and slice thinly. Put in pan and cover with cold water. Slice Canadian bacon, Grate cheese with medium grater. Reserve 1/4 cup of cheese. Slice or chop onion.
Drain potatoes and lay one-third of them in bottom of buttered baking dish. Cover with half the onions, six slices of bacon, and half the cheese. Repeat, ending with a layer of potatoes. Pour milk over potato mixture until just barely covered. Dot with butter and sprinkle with remainder of cheese and salt and pepper.
Cover and bake at 350 degrees F. for 30 minutes. Remove cover and continue baking an additional 20 minutes, until cheese is lightly browned.
Using steel chopping blade, coarsely chop cheese and set aside. Do the same with onion. Remove chopping blade and insert slicing disk. Slice potatoes according to directions given in processor's manual. Slice bacon by hand. Assemble and bake as described above.
This casserole serves 4. It is delicious with a green vegetable and Waldorf salad. Ham may be substituted for the Canadian bacon, if desired.