Easy Loaded Mashed Potato Casserole Food

EASY MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
• Bake, uncovered, until cheese is bubbly, about 35 minutes.

LOADED MASHED POTATO CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 4-quart saucepan, make both potatoes pouches as directed.
• Reserve 1 cup cheese, 3 tablespoons bacon and 1/4 cup green onions for topping. Stir cream cheese, remaining Cheddar cheese, bacon, green onions and pepper into potatoes. Spoon mixture into baking dish; sprinkle with reserved 1 cup Cheddar cheese. Bake 15 to 20 minutes or until heated through and top is slightly puffed and golden brown.
• Garnish with reserved crumbled bacon and green onions.

LOADED MASHED POTATOES

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
• Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.

LOADED MASHED POTATO CASSEROLE

Steps:

• Beat first seven ingredients in a large bowl until smooth and creamy.
• Spoon mixture into lightly greased 13x9 pan.
• Sprinkle with bacon and cheese.
• Cover and bake at 350º for 30 minutes or until thoroughly heated.

LOADED MASHED POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter 2 large casserole dishes.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
• While the potatoes are cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned and crispy, 10 to 12 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Leave 2 tablespoons bacon drippings in the skillet and discard the rest.
• Add bell pepper and onion to the drippings; cook and stir over medium heat until tender, about 5 minutes. Remove from the heat.
• Combine potatoes, hot milk, butter, salt, and pepper in the bowl of a stand mixer fitted with the paddle attachment; beat first on slow speed, then increasing to medium speed until fluffy, 2 to 3 minutes. Add Cheddar cheese, eggs, bell pepper-onion mixture, and bacon. Beat again at medium speed until cheese is in smaller pieces, about 3 minutes. Fill each of the prepared casserole dishes 2/3 full of potatoes.
• Bake in the preheated oven until heated through and potatoes have puffed up, 30 to 35 minutes.

EASY LOADED BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
• Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
• Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
• Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.

EASY LOADED MASHED POTATO CASSEROLE

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.

LOADED MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 350°F.
• Place all ingredients, except cheese and bacon in large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.
• Spoon mixture into lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at end of cooking. Cover.
• Bake 30 minutes or until heated through.

MAKE AHEAD MASHED POTATO CASSEROLE

Steps:

• In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy.
• Drain and let cool slightly, peel.
• With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.
• Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.
• Transfer to 8 inch (2 L) baking dish, smooth top.
• Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.