Fluffy Potato Casserole |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 to 8 | |||||||||
| INGREDIENTS: | ||
| 2 cups hot or cold mashed potatoes | 1 large package (8 oz) cream cheese, at room temperature | 1 small onion, finely chopped |
| 2 eggs | 2 tablespoons all-purpose flour | salt and pepper to taste |
| 1 can (3-1/2 oz) French fried onions | ||
| 1 | Put the potatoes into the large bowl of your electric mixer. Add the cream cheese, chopped onion, eggs, and flour. Beat at medium speed until the ingredients are blended, then beat at high speed until light and fluffy. Taste, and add salt and pepper, if needed. |
| 2 | Spoon into a greased 9-inch square baking dish. Distribute the canned onions evenly over the top. Bake, uncovered, in a 300 F. oven for about 35 minutes. (If you prepare this dish ahead, add the onions just before putting it in the oven.) |