Potato Casserole
|
1/2 cup butter or margarine 2 (3 oz.) pkgs cream cheese, softened 1 cup (4 ozs.) shredded Cheddar cheese, softened 3/4 cup finely chopped green pepper |
1 (2 oz.) jar diced pimento, drained 1/2 cup grated Parmesan cheese 1/2 cup milk 1 teaspoon salt |
Cook potatoes in boiling water 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with an electric mixer until sooth. Stir in 1/2 cup Cheddar cheese, green pepper, and remaining ingredients.
Spoon mixture into a lightly greased 11 x 7 x 1-1/2 inch baking dish. Bake, uncovered, at 350 F. for 25 to 30 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup Cheddar cheese; bake an additional 5 minutes or until cheese melts.