Spinach and Herb Potato Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is one of my favorite potato dishes. I first had it at a church potluck, and I couldn't believe there was spinach in it - I usually don't care for spinach! Ingredients:
6 large potatoes, peeled and boiled |
1 package (8 ounces) cream cheese, softened |
1 cup (8 ounces) sour cream |
1/2 cup butter, softened |
2 teaspoons salt |
1-1/2 teaspoons dill weed |
1/4 teaspoon pepper |
1 package (10 ounces) frozen chopped spinach, cooked and well drained |
Directions:
1. In a large bowl, whip potatoes, cream cheese, sour cream and butter until smooth. Add all remaining ingredients and continue to beat until well mixed. Spoon into a greased 2-qt. casserole. Bake at 375° for 20 minutes. Casserole can be prepared ahead and refrigerated, then baked just before serving. Yield: 8 servings.
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