EASY LOADED MASHED POTATO CASSEROLE
I've been trying to come up with new ways to use up some of the older pantry items that we stocked up on at the beginning of the pandemic. This yummy casserole started with a recipe on the side of a box of instant mashed potatoes. I tweaked the recipe just a bit, and now even my "instant potato hating" husband likes it!
Provided by Teresa G. @sokygal
Categories Side Casseroles
Number Of Ingredients 11
Steps:
- Gather and prep ingredients. Preheat oven to 350 degrees F.
- Lightly grease a medium baking dish with butter or cooking oil spray. (I use an 8"x12".)
- In a saucepan, heat water, butter and salt to just boiling.
- Remove from heat and stir in milk and potato flakes (if too thick, add a little more milk; if too thin, stir in a few more potato flakes.)
- Add sour cream to potatoes, mixing well.
- Fold in 1 1/2 cups shredded cheddar cheese and one tablespoon of the bacon bits, reserving remainder of cheese and bacon bits for the topping.
- Empty potato mixture into prepared baking dish, smoothing to level.
- Bake at 350 degrees F for 30 to 35 minutes. Remove from oven and top with remaining cheese, bacon bits and green onions.
- Return dish to oven and bake for additional 10 minutes. Sprinkle with chives (optional.) Serve.
- Cover and refrigerate leftovers.
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