Mashed Potato Casserole

Mashed potatoes mixed with sour cream, cheese and bacon fill the bill for a hot and hearty dinner companion. MORE+ LESS-

By Pillsbury Kitchens

May 7, 2009

cups water

1/4

cup butter or margarine

cup milk

cups plain mashed potato mix (dry)

container (8 oz) sour cream

cup shredded Cheddar cheese (4 oz)

1/3

cup cooked real bacon pieces (from 3-oz jar)

can (2.8 oz) french-fried onions (about 1 cup)

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1

Heat oven to 350°F. In 3-quart saucepan, heat water and butter to boiling. Boil 1 minute, stirring constantly. Add milk; remove from heat.
2

Stir in mashed potato mix with fork until potatoes are desired consistency. Stir in sour cream and cheese. Spoon into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle bacon and onions over top.
3

Bake 20 to 25 minutes or until hot.

To make this casserole ahead, prepare as directed reserving the bacon and onions. Cover and refrigerate the casserole for 6 to 24 hours. Just before baking, top with the bacon and onions and bake 30 to 35 minutes or until hot.