Mashed Potato Casserole
Ingredients
5
servings
- 1 package (22 oz) frozen mashed potatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs, lightly beaten
- 1 package (3 oz) cream cheese, softened
- 1 small onion, chopped
- 1 jar (2 oz) diced pimiento, undrained
- 1 cup (4 oz) shredded sharp Cheddar cheese
Step-by-Step Instructions
- Preheat oven to 350°F. Lightly grease an 11- x 7-inch baking pan.
- Prepare potatoes according to package directions, adding 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in eggs, cream cheese, and onion; fold in pimiento. Spread mixture into the prepared pan.
- Bake, covered with foil, at 350°F for 30 minutes. Uncover and sprinkle with shredded Cheddar cheese. Bake uncovered for 10 more minutes, or until cheese is melted and bubbly.
Common Problems and Solutions
Q: Can I use fresh mashed potatoes instead of frozen?
A: Yes, substitute about 3-4 cups of freshly mashed potatoes for the frozen package. Make sure they're warm when mixing in the other ingredients so the cream cheese incorporates smoothly.
Q: Why is my casserole watery?
A: Make sure to drain any excess liquid from the pimiento jar if needed, and ensure your mashed potatoes aren't too thin. If using fresh potatoes, avoid over-mashing which can make them gluey and release starch.
Tips and Techniques
For extra flavor, sauté the chopped onion in a bit of butter until softened before adding to the potato mixture. You can also add crumbled bacon or chopped green onions as a garnish after baking.
Ingredient Substitutions
- frozen mashed potatoes: 3-4 cups fresh mashed potatoes
- sharp Cheddar cheese: Monterey Jack, Colby, or pepper jack cheese
- pimiento: roasted red peppers, diced
Equipment Needed
- 11x7-inch baking pan
- mixing bowl
- aluminum foil
