"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Twice-Baked Potato Casserole Recipe

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This recipe for Twice-Baked Potato Casserole, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Rager
Added: Thursday, May 10, 2007


8 large potatoes
1/2 c. butter
1 tsp. salt
1/2 tsp. garlic powder
8 oz. cream cheese, cubed
2 Tbsp. minced onion
4 Tbsp. dried parsley
2 c. shredded cheddar cheese

Preheat oven to 350.

Bake potatoes, remove peeling, then mash potatoes. OR boil peeled potatoes and mash. Add remaining ingredients, adding enough milk to make fluffy. Spread in casserole dish. Sprinkle with paprika.

At this point, you can freeze the dish for later use, refrigerate for the next day, or keep warm in oven until ready to serve. If refrigerated or thawed from frozen state, bake in oven for 30 minutes or until heated through.




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