| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Potatoes |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Potatoes; (12 medium) |
| 1/4 |
c |
Butter; room temperature |
| 1/2 |
c |
Sour cream |
| 1/4 |
c |
Onions; finely chopped |
| 1 |
tb |
Salt |
| 1 |
pk |
Cream cheese; (8 oz.), room temperature |
| 1/2 |
c |
Milk |
| 2 |
|
Eggs |
| 1 |
ds |
Pepper |
INSTRUCTIONS
Beat cooked potatoes. Add cream cheese and butter gradually until blended.
Add milk, onions and slightly beaten eggs to sour cream. Add this mixture
to potatoes. Place in greased 9 x 13-inch casserole and refrigerate
overnight. Bake at 350 degrees for 45 minutes or lightly browned.
Posted to recipelu-digest Volume 01 Number 296 by Aquasea221@aol.com on Nov
23, 1997
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