Triple-Cheese Mashed Potato Casserole

In 6-quart saucepot, heat potatoes, 1 tablespoon salt, and enough water to cover to boiling over high heat. Reduce heat to medium-low; cover and cook 10 minutes or until potatoes are tender.

Meanwhile, in microwave-safe small bowl, heat 3 tablespoons margarine in microwave oven on high 30 seconds or until margarine melts. Stir in Parmesan and bread crumbs; set aside.

Preheat oven to 325 degrees F. Drain potatoes well; return to saucepot. With potato masher, mash potatoes with 2 teaspoons salt. Stir in milk, then Cheddar, Neufchâtel, and remaining margarine until cheese melts.

Grease 13-inch by 9-inch glass or ceramic baking dish. Spoon potato mixture into dish. Sprinkle bread-crumb mixture evenly over potatoes. Bake, uncovered, 15 minutes or until top is lightly browned.

Optional for storage: Follow recipe through step 3. Spread potato mixture into greased 13-inch by 9-inch glass or ceramic baking dish; cover with foil and refrigerate overnight. Refrigerate crumb mixture in a sealed plastic bag. To serve, let dish stand at room temperature for 30 minutes. Bake, covered, in preheated 325 degree F oven for 1 hour and 15 minutes; uncover, sprinkle with crumb mixture, and bake until browned, 15 minutes.