MASHED & BAKED POTATO CASSEROLE
Source of Recipe
"Nana" to Bubbe & Alex
INGREDIENTS:
5 pounds potatoes, peeled and cut into chunks
1 package (8 ounces) cream cheese, softened
2 tablespoons minced onion
2 eggs
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1-1/2 teaspoons salt
1 teaspoon black pepper
1 2.8-ounce can French-fried onions, chopped coarsely
DIRECTIONS:
Preheat the oven to 325 degrees. Coat a 2-quart casserole
dish with non-stick cooking spray. Place the potatoes in
a large pot and add just enough water to cover. Bring to
a boil over high heat, reduce the heat to medium and cook
for 12 to 15 minutes, or until fork-tender; drain. In a
large bowl, with an electric beater on medium speed, beat
the potatoes and cream cheese until smooth. Add the onion,
eggs, flour, parsley, salt, and pepper, and continue to
beat until well blended. Spoon the potato mixture into the
casserole dish. Sprinkle with the French-fried onions and
bake for 35 to 40 minutes, or until heated through and the
edges are golden.
YIELD: 6-8 Servings
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