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Idahoan Fall Potato Casserole

Complexity: Easy Peasy

Idahoan Fall Potato Casserole
Serves: 6-8
 
Serve Idahoan Fall Potato Casserole for breakfast or as a nice accompaniment to your favorite meat and vegetables for dinner. Or both!
Ingredients
  • 3 (4 ounce) packages Idahoan Buttery Homestyle Mashed Potatoes, dry
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 teaspoon ground sage
  • 2 tablespoon grated onion, or 4 green onions, trimmed and sliced
  • ¾ cup boiling water
  • 2 eggs, beaten
  • 1½ cups cheddar cheese, grated and divided
  • 8 slices bacon, cooked and crumbled
Instructions
  1. Preheat oven to 350°F.
  2. Prepare a 1 quart casserole dish with cooking spray.
  3. In a large bowl, blend Idahoan potatoes, pepper and salt, sage and onions.
  4. Gradually add the water and mix well.
  5. Make a well in the potatoes and add the eggs, stirring to incorporating the potatoes a little at a time with the eggs (the hot potatoes will help temper the eggs).
  6. Continue to blend eggs until all the potatoes are well incorporated.
  7. Stir in half of the cheese and pour into casserole dish.
  8. Bake for 20-30 minutes. A knife will come out clean when done.
  9. Remove from oven and top with remaining cheese and bacon crumbles.
  10. Serve as a side with your favorite meat and vegetable.

 

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