Here’s another easy recipe from my cookbook. I tend to put this dish together a day ahead or early in the day before I need it. Then it just needs to be heated through. This recipe has simple ingredients and goes with anything. It’s a nice change from plain ol’ mashed potatoes and can be easily doubled for a big crowd.
Chive and Onion Potato Casserole
3 lbs. russet potatoes, peeled and sliced
3/4 cup chive and onion (reduced fat) cream cheese
2 tablespoons butter
3 tablespoons milk
1/4 teaspoon ground black pepper
1 cup shredded cheddar cheese
1. Spray an 8 x 8 x 2-inch baking dish with nonstick spray; set aside.
2. In a medium saucepan, boil the potatoes for about 25 minutes or until tender. Drain the potatoes and place in a large mixing bowl. Add the cream cheese, butter, milk, and pepper. Mix on medium speed until smooth and well blended.
3. Pour the mixture in the baking dish. Top with cheese.
4. Bake (uncovered) for 30 – 40 minutes at 350°F.
This recipe has been shared on these great sites: