Potato and Broccoli Supreme

3 cups hot mashed potatoes, about 6 medium

1 pkg. cream cheese, softened, 3 oz

1/4 cup milk

1 egg

2 T. margarine

1 can Durkee French Fried onions, 2.8 oz

2 pkg. frozen broccoli spears, 10 oz. each, cooked and drained

1 cup shredded American cheese, 4 oz

 

Whip together first 5 ingredients until smooth. Season to taste with salt and pepper. Fold in 1/2 can French fried onions. Spread potato mixture over bottom and up sides of buttered 8 x 12 inch baking dish to form a shell. Bake uncovered at 350 for 25 to 30 minutes. Arrange hot broccoli spears in potato shell. Sprinkle with cheese and remaining onions. Bake uncovered 5 more minutes. Serves 8

My Old Recipes

Secret Skillet Potatoes

1/2 cup Kraft Fat Free Italian Dressing
1/2 cup chopped onion
4 1/2 cups (15 ounces) frozen loose packed hash browns
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar Cheese

In a large skillet, combine Italian dressing and onion. Stir in hash browns. Cook over medium heat for 10 minutes, stirring often. Add Cheddar cheese. Mix well to combine. Lower heat, cover, and simmer for 5 minutes, stirring occasionally.

Crispy Mashed Potato Cakes

1 package of instant mashed potatoes – (follow package directions)
3 ounces cream cheese (we used fat-free)
2 tablespoons sour cream
2 tablespoons chopped onion
Salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 tablespoon butter

Prepare mashed potatoes as directed on the box, minus the butter and milk – basically you just add the water and cook or microwave. The potatoes will be thick, but that’s a good thing. It will help keep them from falling apart in the pan. Add the cream cheese (soften for 20 seconds in the microwave for 20 seconds first), sour cream, salt and pepper.
In a large skillet, cook the onions until softened. Add to the potato mixture and mix well. In the skillet, heat the butter and olive oil until the butter is melted. Drop 2 inch spoonfuls of the potatoes into the skillet and flatten slightly. Cook until both sides are a golden brown, about 8 minutes total. Makes 8 potato rounds.