3 c. well seasoned mashed potatoes
4 eggs, separated
1 c. shredded sharp cheddar cheese
1 tbsp. finely chopped green onion
1/2 sm. green pepper, diced fine
1/2 tsp. celery salt
Salt to taste
Paprika
Parsley sprig for garnish

Prepare the mashed potatoes (bring leftover potatoes to room temperature). Season to taste. Beat egg yolks into potatoes until well mixed. Stir in the cheese, onion, green pepper and celery salt. Salt to taste.

Whip egg whites into soft peaks and fold into the potato mixture. Spoon into a well buttered casserole, about 1 1/2 quart size. Sprinkle with paprika. Bake at 375 degrees for 25 or 30 minutes.

Garnish with a parsley sprig. Serve immediately. Good with meatballs, meatloaf or pot roasted beef.