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Sunday, August 15, 2010

Grandma Betty's Mashed Potato Bacon Casserole

Photo courtesy Taste of Home
   My niece got married last September and as it often happens, people say they will be there for the big event, but never show. So when you are dealing with catered dinners, there's usually a good chance at leftovers.
   The food was fantastic, but we did have leftovers - corn and mashed potatoes being some of what came to my house. I made a batch of ham and corn chowder (see soup recipes) with some of the leftover corn. 
   But when it came to the mashed potatoes, two things came to mind - Shepard's pie and my mother-in-law's Mashed Potato Casserole. This is one of those dishes that doesn't take a lot to make and feeds many. Whenever there was a family get together, if Grandma Betty was cooking, there was a good chance that this was on the menu. Leftovers? No chance.

Mashed Potato Bacon Casserole
6 medium potatoes
1 lb. bacon cooked and crumbled
1 lb. regular shredded cheddar cheese (not finely shredded)
11/2 med. onion finely diced

1 stick butter or margarine
1/4-1/2 cup milk

1 t. salt

1/2 tsp. pepper

Preparation - 
Wash potatoes (peel if desired) and put in large pot of cold water. Boil until tender 45-60 minutes. Drain water. Add butter and 1/4 cup milk. With electric mixer, mash potatoes, adding more milk as needed to get desired consistency. Add salt, pepper, bacon and cheese (saving 1/2 cup for topping). Stir to combine. 
   Preheat oven to 350 and coat 13x9x2 baking dish with cooking spray. Turn potatoes into casserole dish and top with remaining cheese. Bake 30 minutes or so until heated through.
 Serves 8-10.
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