The great thing about cooking for friends when they have babies is that I make dishes I might not normally make if I was just cooking for us. Comfort foods. Like this definitely-not-counting-calories casserole.

Have I mentioned that we’ve had potatoes coming out our ears for the past few months? The CSA box kept producing potato after potato, and because my time in the kitchen was limited, I took the easy route and kept dicing and roasting potato after potato. Roasted potatoes are great, but after you’ve had them 23 times in a row, you get a little bored.

So last weekend, when I had yet more potatoes staring at me, a free afternoon to spend in the kitchen, plus the task of cooking dinner for our friends of a newborn baby girl, this casserole came to life.

Even though the steps to prep take some time, overall it’s fairly simple to put together, and definitely easy to transport, making it great for potlucks and new baby births.

Oh, and it’s easy to split into two containers so you can share it with those friends of the new baby, but also keep some to gobble down all by yourself in the comfort of your own home. Because you’re definitely going to want to do that.

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Loaded Mashed Potato Casserole

8-10 servings. Adapted from Very Best Baking.

Ingredients:

7 -8 medium potatoes, peeled and quartered
1 Tbsp + 1 tsp salt, divided
1 cup evaporated milk
1/2 cup light sour cream
1/2 tsp ground black pepper
2 cups shredded cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
1/4 cup sliced green onions

Directions:

Place potatoes in large saucepan. Cover with water, add 1 tablespoon salt; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

Preheat oven to 350. Grease 2 1/2- to 3-quart casserole dish.

Return potatoes to saucepan; add evaporated milk, sour cream, 1 teaspoon salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

TIP:
This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

2 Responses to “Loaded Mashed Potato Casserole”

  1. 1

    Sheena — October 24, 2012 @ 5:25 pm

    OMG this looks delicious! This may be my goto side for many meals!

  2. 2

    Marie — May 7, 2014 @ 7:28 am

    We eat a lot of potatoes but my family will steer clear of any dish they think has sour cream – I’ve gotten so I substitute cream cheese or plain yogurt in different potato dishes – so far has worked great and I think it would in this dish also. I’m guilty of saving a little on the side for myself though so I can add some sour cream – I love it on potatoes.. :)

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