Instructions: Heat water, milk and salt just to boiling. Remove from heat; add oleo and let melt. Add Potato Buds; stir until blended. Add cream cheese in chunks, eggs, onion, pepper and seasoned salt. Whip mixture with mixer until thoroughly blended. Mixture will be soft to runny. Pour into buttered 1 1/2 quart casserole. Sprinkle with paprika. Refrigerate
mixture at least 2 hours before baking and up to 24 hours, if desired. Bake at 350 degrees, uncovered, for 40 minutes. Serve immediately.

Serves 6 to 8.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.