Potato Casserole

I am going to try this casserole for Easter this weekend. It looks like it would go well with ham or pork roast.

2 pounds russet potatoes, peeled and cut into 1 inch cubes
1/3 cup butter

3/4 cups reduced -fat sour cream
1 egg, beaten
1 teaspoon seasoned salt
1 medum green onion, chopped
5 slices bacon, cooked and crumbled

Place 6 cups water in a large saucepan. Add potatoes and bring to a boil over medium heat. Reduce heat and simmer, covered, until tender, about 20 minutes.

Preheat oven to 350. Grease a 9-inch square baking dish.

Drain potatoes and place i a large bowl.  Add butter, sour cream, egg and salt. Mash potato mixture with a potato masher until well blended. If mixture is dry, add 3-4 additional tablespoons of sour cream. Stir in chopped green onion and bacon crumbles.

Spoon into prepared pan and bake, uncovered, 20 to 25 minutes, until golden brown.

Serves 8.

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