Mashed Potato Casserole
2 8oz pkgs. instant potatoes (I used a 4 cheese blend) ¼ cup butter 1 13oz pkg. smoked sausage, diced into bite size pieces Salt & pepper, to taste 1 cup sour cream 4oz cream cheese, softened 1½ cup shredded Mexican blend cheese Prepare instant potatoes as directed on package. Preheat oven to 400°F. Add cream cheese and butter to prepared potatoes and let sit 5 minutes. Stir until cream cheese and butter are completely melted. Add salt and pepper to taste and sour cream. Stir well to combine. Mix in sausage and most of the cheese. Place mixture in 9x13” baking dish and top with remaining cheese. Bake 30 minutes or until browned on top.
2 8oz pkgs. instant potatoes (I used a 4 cheese blend) ¼ cup butter 1 13oz pkg. smoked sausage, diced into bite size pieces Salt & pepper, to taste 1 cup sour cream 4oz cream cheese, softened 1½ cup shredded Mexican blend cheese Prepare instant potatoes as directed on package. Preheat oven to 400°F. Add cream cheese and butter to prepared potatoes and let sit 5 minutes. Stir until cream cheese and butter are completely melted. Add salt and pepper to taste and sour cream. Stir well to combine. Mix in sausage and most of the cheese. Place mixture in 9×13” baking dish and top with remaining cheese. Bake 30 minutes or until browned on top.
Note: You can make this in a smaller pan. I used the 9×13” because I wanted more surface area of casserole crisped. It is rather thin in a 9×13”. You could use an 8×8” pan and have a thicker casserole, but not as much surface area to get crispy. Prepare it as you desire.
Recipe adapted from alwaysusebutter. com.
