Servings 40
from the kitchen of Amy Kilgallin a cheesy potato casserole that will win
the crowd
1.5 tablespoons onion powder 1.5 tablespoons salt 1.5 tablespoons
Lawery's seasoned salt 10 cups whole milk 6 cups half and half 12 tablespoons butter (1 1/2 sticks) 12
ounces cream cheese 28 ounces (box) Betty Crocker Potato Buds 8 tablespoons butter (for topping)
*Grease (1) 2" full steamtable pan with shortening. *Mix first seven
ingredients in pot on top of stove. Heat mixture until boiling. (CAREFUL!!...Pot WILL boil over). *Remove from heat and
mix potato buds into liquid. Let stand 30 seconds. Pour into pan. *Cover with plastic wrap and place into refrigerator
over night or ready to serve. *When ready to serve, add topping butter over the potatoes and place in 350°F oven
until hot, brown, and bubbly. *Let stand a few minutes and serve with a garnish of parsley, paprika, chives, etc.
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