Recipe by Kittencal@recipezazz
This is a great way to use up any left-over mashed potatoes....goes wonderful with any meal....just mix and bake, so easy to prepare.
Top Review by unmistakable1
We think leftovers don't keep very well as the onion topping becomes soggy and the flavors are "off" when reheated. Wonderful when it's freshly made, however. :) ***March 2010 Review: I originally received this recipe from my pastor's wife, and it was titled Puffy Potato Casserole. I used prepared mashed potatoes (that already had butter, salt, pepper, and milk added in) probably a little more than 3 1/2 cups. Also, the original recipe I have said to bake at 350 for 50 minutes (I did 375 for 20 minutes since I had other items in the oven). It came together easily, and everyone enjoyed it.
- 3 1⁄2 cups mashed potatoes (hot or cold, can use a little less)
- 1 (8 ounce) package cream cheese, softened to room temp
- 1⁄2 teaspoon onion powder (or to taste, or use 1/3 cup chopped yellow onion)
- 2 eggs, slightly beaten
- 2 tablespoons all-purpose flour
- salt and pepper
- 3 tablespoons butter, melted (see note) (optional)
- 1 (3 1/2 ounce) can French-fried onions
Directions See How It's Made
- Preheat oven to 300 degrees F.
- Grease a 9-in square baking dish.
- In a large bowl, mix mashed potatoes with cream cheese, onion, eggs and flour.
- Beat at medium speed until well blended, then at high speed until light and fluffy.
- Add salt and pepper.
- Spoon into prepared baking dish.
- Top evenly with canned onions.
- Bake uncovered for 30-35 minutes.
- NOTE: if the potatoes don't already have butter mixed in with them, add 3 tbsp melted butter, along with all the other ingredients.