"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Potato Casserole Recipe

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This recipe for Potato Casserole, by , is from Fitzgerald Pre-Thanksgiving Feast 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Lutz
Added: Wednesday, November 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds potatoes, peeled & quartered
1 1/2 sticks butter (6 ounces)
6 oz softened cream cheese
1 cup shredded Cheddar cheese
1 jar (2 oz) chopped pimiento, drained
1 small green pepper, finely chopped
6 green onions, finely chopped
1/2 cup grated Parmesan cheese
1/4 cup milk
1 teaspoon salt

Directions:
Directions:
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 350 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.

 

 

 

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