Potato Casserole

Mashed Potato Casserole B. Lowe from Margaret Edelbrock 12/78

• 12 medium Potatoes, peeled, boiled, and mashed
• 1 8 oz. package Phila. Cream Cheese
• ¼ cup butter or margarine
• ½ cup sour cream
• ½ cup milk
• 2 eggs, slightly beaten
• ¼ cup chopped onion (optional)
• 1 teaspoon salt
• Dash of pepper

Mash hot potatoes until smooth; cut in cream cheese and butter. Beat well. Mix in sour cream; mix eggs & milk and add to potato mixture. Place in greased casserole and bake in 350° oven, 45 minutes. You may cover potato mixture with sliced Velveeta cheese and a bit of paprika for attractive dish. Note: This dish may be prepared ahead and put in casserole, then kept in refrigerator overnight – then baked next day (Leftovers may be reheated).