potato casserole #2
By Yankee Magazine|Mar 17 2007|
Ingredients
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Potato Casserole
3 pounds potatoes — peeled & quartered
1 cup butter
2 (3oz) pkg cream cheese — softened
1 cup Cheddar cheese — shredded
1 (2oz) jar pimiento — drained
1 small green pepper — finely chopped
1 bunch green onions — finely chopped
1/2 cup Parmesan cheese
1/4 cup milk
1 teaspoon salt
Instructions
Cook potatoes in boiling water to cover 15 minutes or until tender;
drain and mash. Add butter and cream cheese; beat at medium speed
with and electric mixer until smooth. Stir in 1/2 cup Cheddar cheese
and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch
baking dish. Bake at 350F for 30 to 40 minutes, or until thoughly
heated. Sprinkle with remaining cheese; bake 5 minutes or until
cheese melts.
You may prepare the night before (except for cheese topping) and
refrigerate, covered, overnight. Let stand at room temperature 30
minutes before baking.
