Potato Casserole – a delicious recipe with Cream Cheese, Butter, Salt, Ground Pepper, Onion, Butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine warm cream cheese with Half and Half, beating until well blended.
2
Add to well drained mashed potatoes. Mash cream mixture and potatoes together add salt, onion and all but 1 tbl of the butter
3
Put into large casserole dish and brush top with the 1 Tbl of butter, sprinkle with Paprika.
4
Bake at 350 degrees until hot all the way through - test with a knife in the center to see if steaming when lifted out.
5
If baking the next day, place in the refridgerator with Saran wrap covering the top. You mash more potatoes if you have a larger casserole extra potatoes will do nicely with the rest of these ingredients so you don't have to add more of them. It take an hour anyway to heat all the way through.
505
kcal
Calories
52
g
Fat
6
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 pounds Russet or Yukon Gold pealed and cooked, 8 ounce Cream Cheese (ROOM TEMP) or softened in the microwave, 1 cup Half and Half, 1/2 cup Butter MELTED ( 1 STICK), and more.
Yes, Potato Casserole falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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