This one comes from Holly's Grandfather's Sister...it is a family favourite that I have not had in the three years I have been "a part of the family" so it is one of those that you think of every now and again but don't make often!
Recipe
8 - 10 medium potatoes, mashed
1 8 oz. pkg. Cream cheese
1 C. sour cream
Minced onions
a little garlic
1 stick oleo ( at least)-gotta love the "oleo" reference...I am assuming it is for buttering the casserole dish since there is no other reference to butter in the recipe (fyi-I am using BUTTER)
Parmesan cheese
Beat the Sour creamd and cream cheese together til softened. Mix altogether. You want it to be a little soupy because it'll dry out. Put into well-buttered casserole dish. Sprinkle with parmesan cheese and bake 1 hour at 350. If in a deep casserole, or frozen it'll take a little longer to bake.
I am assuming it can be mixed and frozen in advance by the reference to baking it while frozen in the recipe. I have never had it so making it tonight will be a good test of me and the recipe.
Recipe
8 - 10 medium potatoes, mashed
1 8 oz. pkg. Cream cheese
1 C. sour cream
Minced onions
a little garlic
1 stick oleo ( at least)-gotta love the "oleo" reference...I am assuming it is for buttering the casserole dish since there is no other reference to butter in the recipe (fyi-I am using BUTTER)
Parmesan cheese
Beat the Sour creamd and cream cheese together til softened. Mix altogether. You want it to be a little soupy because it'll dry out. Put into well-buttered casserole dish. Sprinkle with parmesan cheese and bake 1 hour at 350. If in a deep casserole, or frozen it'll take a little longer to bake.
I am assuming it can be mixed and frozen in advance by the reference to baking it while frozen in the recipe. I have never had it so making it tonight will be a good test of me and the recipe.
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)