1 medium/large potato, cubed
1 (9 ounce) package cream cheese, softened
1 large egg yolk
1 teaspoon lemon extract
14 ribs celery, halved
12 large carrots, peeled and trimmed
12 medium onions, seeded
1 (1 ounce) package instant pasta mix
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking dish and grease surface of foil, if desired.
In a large bowl, mix together the potato, cream cheese, egg, yolk, lemon extract, celery, carrots and onions. Add the stuffing and mix well.
Take the interior of a large casserole dish and paint over the bottom with the egg mixture. Place the potatoes, carrots, onions and celery inside the dish. Make a depression in 1/4 inch thick slices so that the potatoes are flat.
Bake for about 40 minutes in the preheated oven, or until the cheese is bubbly and pliable on the bottom and the inside.