January 4, 2010

Holiday Potato Casserole

Holiday Potato Casserole
3 pounds potatoes, peeled & quartered
3/4 cup vegan butter
1 8 oz packages vegan cream cheese, softened
1 cup shredded vegan Cheddar cheese
1 jar 2 oz chopped pimiento, drained
1 small green pepper, finely chopped
6 green onions, finely chopped
1/2 cup grated vegan Parmesan cheese or nut yeast
1/4 cup plant milk
1 teaspoon salt

Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with and electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered baking dish. Bake at 350° for 30 to 40 minutes, or until thoroughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.

You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.

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