Main Dishes and Casseroles · Page 63
Potato Casserole (author's favorite)
Yield: 8 to 10 servings
Ingredients
- 10 med. potatoes
- 1/2 tsp salt
- 1 1/4 cups warm milk
- 1/2 - 1 cup shredded cheese
- 1 (8 oz.) pkg cream cheese, softened
- 1 (8 oz.) carton sour cream onion dip
- 1/2 pkg Lipton onion soup mix
Instructions
Cook potatoes until done; drain and mash. Add cream cheese, dip, soup mix and salt. Beat until fluffy. Gradually add milk, beating constantly until fluffy. Spoon into a well greased 2 quart casserole; top with cheese. Bake at 350 degrees for 30 minutes. Yield: 8 to 10 servings.
© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 63.