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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Ingredients:
8 medium potatoes, peeled and cubed |
1 (3 ounce) package cream cheese |
1 (8 ounce) package sour cream |
1 (8 ounce) jar processed cheese spread |
1 (10 3/4 ounce) can cream of mushroom soup, undiluted |
1/8 teaspoon seasoning salt |
buttered breadcrumbs (optional) |
Directions:
1. Cook potatoes in boiling water 15 to 20 minutes or until tender.
2. Drain and set aside.
3. Combine cream cheese, sour cream, cheese spread, soup and seasoned salt in a saucepan, cook over low heat until mixture is thoroughly heated, stirring often.
4. Pour over potatoes, mixing well.
5. Spoon into a greased 2 1/2 quart casserole dish.
6. Sprinkle with breadcrumbs, if desired.
7. Bake at 350 degrees for 20 to 25 minutes.
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