Holiday Potato Casserole Recipe
Ingredients
| Potatoes | 3 Pound, quartered | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Cream cheese package | 2 , softened | |
| Shredded Cheddar cheese | 1 Cup (16 tbs), divided | |
| Green pepper | 3/4 Cup (16 tbs), finely chopped | |
| 3/4 cup finely chopped green onions | ||
| 1 (2-ounce) jar diced pimiento, drained | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Milk | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
Directions
Cook potato in boiling water to cover 15 minutes or until tender; drain and mash.
Add butter and cream cheese; beat at medium speed of an electric mixer until smooth.
Stir in 1/2 cup Cheddar cheese, green pepper, and remaining ingredients.
Spoon mixture into a lightly greased 11- x 7- x 1 1/2-inch baking dish.
Bake, uncovered, at 350° for 25 to 30 minutes or until thoroughly heated.
Sprinkle with remaining 1/2 cup Cheddar cheese; bake an additional 5 minutes or until cheese melts.
Add butter and cream cheese; beat at medium speed of an electric mixer until smooth.
Stir in 1/2 cup Cheddar cheese, green pepper, and remaining ingredients.
Spoon mixture into a lightly greased 11- x 7- x 1 1/2-inch baking dish.
Bake, uncovered, at 350° for 25 to 30 minutes or until thoroughly heated.
Sprinkle with remaining 1/2 cup Cheddar cheese; bake an additional 5 minutes or until cheese melts.
Chef
