Potato Harvest Casserole

Potato Harvest Casserole

3 pounds potatoes, peeled & quartered

1 cup butter

2 (3oz) pkg cream cheese, softened

1 cup Cheddar cheese, shredded

1 (2oz) jar pimiento, drained

1 small green pepper, finely chopped

1 bunch green onions, finely chopped

1/2 cup Parmesan cheese

1/4 cup milk

1 teaspoon salt

Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with and electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish. Bake at 350F for 30 to 40 minutes, or until thoughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts. You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.

HAPPY NEW YEAR FROM THE LR

Contributed by :

 * Catsrecipes Y-Group