Loaded Mashed Potato Casserole

Submitted by Isabel from Illinois

"This recipe is from the McCormick's website. It is a wonderful side dish for Thanksgiving or Christmas dinner. My family and friends love it and keep asking that I make it. Enjoy!"

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 1 13X9 Casserole
• Serves: 12

ingredients

• 5 1⁄2 cups mashed potatoes
• 1⁄2 cup milk
• 1 (8 ounce) package cream cheese, softened
• 1 cup sour cream
• 2 teaspoons parsley flakes
• 1 teaspoon garlic salt
• 1⁄4 teaspoon ground nutmeg
• 3⁄4 cup shredded cheddar cheese
• 12 slices bacon, crispy cooked and crumbled or 1/2 cup cooked bacon

directions

1. 1. 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.
2. 2. 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 the end of cooking. Cover.
3. 3. Bake 30 minutes or until heated through.

4. Test Kitchen Tips:

5. •Start with about 4 pounds uncooked potatoes to yield 5 1/2 cups mashed potatoes. For faster preparation, start with instant or refrigerated prepared mashed potatoes.
6. •To make ahead, assemble casserole. Do not sprinkle with bacon. Cover and refrigerate casserole. Refrigerate bacon separately. Bake casserole as directed. Sprinkle with bacon during last 5 minutes of cooking.