Judy's Potato Casserole
Danielle Josetti
ingredients
- 1 box instant potatoes
- 6 oz. cream cheese
- 8 oz. sour cream
- 1/2 to 1 stick of butter
- 2 tsp garlic salt
directions
Prepare potatoes according to box directions. Mix in remaining ingredients into hot potatoes. Put in greased 9x13 pan. Can refrigerate over night. Bake at 350 for 1 hour.
notes
This is your favorite. I changed Judy’s recipe by adding a few grinds of black pepper. You do not have to bake the potatoes. They are ready to eat after you mix in all the ingredients. Just be sure the cream cheese and butter are melted.
Source: Mom Consuegra
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