Swedish Potato Casserole
this can be made the night before and refrigerated. Re-heat at 350F for 1-1/4 hours.
- Cook a large pot of potatoes (10 - 12) I like red for this
- 3/4 cup sour cream
- 4 oz. cream cheese
- 1-1/2 tsp onion salt or finely grated onion
- 1/2 tsp salt and pepper
- 2 tbsp. butter
Preparation time 10mins
Cooking time 45mins
When potatoes are done, whip with the above ingredient until light and fluffy. Put in a well greased casserole dish.
Cover with crumb topping:
3/4 cup fine bread crumbs (I use Italian for extra flavor) and 2 tbsp. melted butter.
Bake uncovered at 350F for 45 minutes. If you are making the day before allow to cool and place in refrigerator, and cook when needed.