1 package(8 ounces)regular or low-fat cream cheese
1 cup regular or low-fat sour cream
2 teaspoons Parsley Flakes
1 teaspoon Garlic Salt
3/4 cup shredded Cheddar cheese
1/2 cup crispy cooked and crumbled bacon (about 12 slices)
Place all ingredients, except cheese and bacon, in a large bowl.Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy. Spoon mixture into a lightly greased 13×9-inch baking dish.Sprinkle with cheese and bacon.If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover and bake in a 350°F oven 30 minutes or until heated through.
Tip:For faster preparation, start with instant or refrigerated prepared mashed potatoes.
Mix first 4 ingredients in large bowl.Pour into prepared 8×8 casserole.Mix eggs and milk, pour over potatoes.Refrigerate at least 8 hrs.Preheat oven to 350º F.Let casserole come to room temperature – about 30 minutes.Bake for 55-60 minutes.When knife inserted comes out clean, it’s done.
Cook rice. Saute onion in margarine. Cook broccoli according to package directions. Add cheese to hot rice to melt; add other ingredients and mix well. put in buttered casserole dish and heat thoroughly. Bake at 350º for 20 minutes.
Cook pasta; drain well. While pasta is cooking, put remaining ingredients in top of double boiler over simmering water. Stir with wire whisk until smooth. Keep cheese mixture warm till pasta is cooked and drained. Stir pasta into cheese.
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