1 (10 ounce) package frozen chopped potatoes, thawed
1 (3 ounce) package cream cheese, softened
1 (17 ounce) can sliced potatoes
6 ounces cream cheese, softened
1 (8 ounce) container sour cream
6 ounces cream cheese
6 eggs
1 cup chopped celery
1 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large dish or large casserole dish.
Spread the potatoes evenly in the prepared dish. Drain liquid used for basting, and discard. Sprinkle the cream cheese evenly over the tops of the potatoes.
Layer the cream cheese mixture on top of the potatoes. Arrange the celery and raisins over the cream cheese while it's on top, and spread to cover the cream cheese mixture. Lemon slices and celery segments on the top and sides of the cucumber and carrot pits. Place on top of the casserole.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour. Check to see if casserole is cooked through. Cool and serve.