| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | 8 | Servings | |
INGREDIENTS
| 8 | Boiling potatoes (up to 10) | |
| 1 | pk | (8 oz.) of cream cheese; softened |
| 2 | Eggs (beaten slightly) | |
| 2 | tb | Flour |
| 2 | tb | Minced parsley |
| 2 | tb | Minced chives |
| Salt & pepper to taste | ||
| 1 | cn | (3 1/2 oz.) french Fried onions |
| 4 | sl | Cooked crumbly bacon |
INSTRUCTIONS
Peel and boil potatoes until tender. Drain and put in a large bowl of electric mixer. Beat until smooth; add cream cheese and beat again. Blend in eggs, flourt, parsley, chives and seasonings. Turn into a buttered casserole and spread slightly crushed onions on top. Bake uncovered at 325 degrees Farenheit for 25-30 minutes. Crumble bacon on top. Serves 8. This casserole may be prepared ahead. Refrigerate until baking time - add the onions just before placing them in the oven. You can make this casserole and then split it up into smaller containers - bake later. Posted to TNT - Prodigy's Recipe Exchange Newsletter by MBills@aol.com on Jul 28, 1997
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