Mashed Potato Casserole
Submitted by Karla Ahr of Woodstock
5 1/2 cups of mashed potatoes (about 4 pounds, uncooked)
1/2 cup of milk
1 8-ounce package of low-fat cream cheese
1 cup of low-fat sour cream
2 teaspoons parsley flakes
1 teaspoon garlic salt
3/4 cups shredded cheddar cheese
1/2 cup bacon, cooked and crumbled
Preheat the oven to 350 degrees F.
Place the first six ingredients in a large mixing bowl. Beat on medium-high until potatoes are smooth and creamy. Spoon the mixture into a lightly greased 13-by-9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve the bacon and sprinkle on at the end. Cover and bake for 30 minutes or until heated through. Serve warm.