Prep 10 mins
Cook 30 mins
A delicious easy casserole to use up your mashed potatoes. Another Paula Deen masterpiece!
- 2 cups mashed potatoes
- 1⁄2 cup sour cream
- 1 small onion, sliced thin
- 1 small bell pepper, sliced thin
- 8 tablespoons butter
- 1 1⁄2 cups grated cheddar cheese
- 4 medium potatoes, cooked
- 6 slices bacon, cooked crisp
- 1 cup salt
- 1⁄4 cup black pepper
- 1⁄4 cup garlic powder
- Preheat oven to 350 degrees F.
- Spread mashed potatoes evenly on bottom of casserole dish.
- Layer sour cream evenly over top.
- Sprinkle House Seasoning, to taste.
- Saute onion and bell pepper in butter; evenly layer over top of sour cream.
- Slice potatoes and layer over onions and bell peppers.
- Add butter.
- Sprinkle House seasoning.
- Finally top with cheese.
- Bake for 25 to 30 minutes.
- Remove from oven and crumble bacon over top.
- Cook's Note: Leftover mashed potatoes work wonderfully in this recipe.
- House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Mix ingredients together and store in an airtight container for up to 6 months.
Made this tonight for our Thanksgiving tomorrow and had to taste a little. Even though it is swimming in butter, it is fabulous! Thanks for sharing here!
I made this last night for a few friends. I knew with Paula Deen behind this, it was going to be rich and decadent, and I was right. This casserole reminds me of the loaded baked potato skins you get at TGI Fridays or some such place, without the skins! There were 4 of us total, and we had to practically fight over the last bit in the pan! (Note to self...next time double the recipe!) I was tempted to lighten it up a bit with fat free or low fat sour cream, margarine and cheese, but I wanted to make this exactly as written the first time making this. In the future, I may experiment and try to tweek it a little, but oh heck...as long as one doesn't eat like this every day...why ruin a great thing? Thanks for posting this, I can't believe I'm the first one to review this! Simply outstanding!