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Spinach and Herb Potato Casserole
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6 large potatoes, peeled and boiled
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup butter or margarine
2 teaspoons salt
1-1/2 teaspoons dill weed
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, cooked and well drained
In a large mixing bowl, whip potatoes, cream cheese, sour cream and
butter until smooth. Add all remaining ingredients and continue to
beat until well mixed. Spoon into a greased 2-qt. casserole. Bake at
375° for 20 minutes. Casserole can be prepared ahead and
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |