Add:
8 to 12 oz Cream Cheese
1 cup Sour Cream (or try Plain Yogurt)
2 tsp Onion Salt (or 2 tsp Onion Powder and 2 tsp Salt)
1 tsp Salt (if using Onion Salt)
Pinch of Pepper
Mash together. I like to use a mixer to get a nice creamy consistency. This makes quite a lot (serves 10-12). You can eat these now, or they can be frozen, or if you have extra time: Put in casserole dish. Top with 2 Tbsp melted Butter, sprinkle with Paprika and Parsley. Bake 30 min at 350 or 1 hour if cold from fridge. Cover most of the time. Can keep in the fridge 2 days or frozen. Thaw before baking.
Submitted by: Karina
Labels: Casseroles, Vegetables
