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Casserole Potatoes (VRP 090)

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Casserole Potatoes

casserole potatoes

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Casserole Potatoes Recipe

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casserole potatoes

Casserole Potatoes


  • 8 to 10 med. russet potatoes, peeled
  • salt
  • 1 pkg. (8 oz.) cream cheese, softened
  • 2/3 cup dairy sour cream
  • ½ cup minced green onions
  • 8 slices bacon, fried crisp and crumbled
  • salt and freshly ground pepper
  • 2 tbsp. butter or margarine, melted
  • 2 tbsp. minced fresh parsley


  1. In a large saucepan cook potatoes in boiling salted water until tender.
  2. Drain. over low heat shake pan to dry potatoes.
  3. Keep warm.
  4. Preheat oven to 375° F.
  5. Heavily butter a 2½-quart casserole. In a large mixer bowl beat together cream cheese and sour cream until smooth.
  6. While beating add potatoes, one at a time.
  7. Add green onions, bacon and salt and pepper to taste; mix well.
  8. Pour into dish.*
  9. Drizzle with butter or margarine.
  10. Bake for 20 to 25 minutes or until heated through.
  11. Serve hot, sprinkled with parsley.


*Casserole Potatoes can be prepared to this point and refrigerated. bake for 30 to 40 minutes.

Makes 6 to 8 servings.

Casserole Potatoes

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