#81 Mashed Potato Casserole







8 medium potatoes (approx 2lbs),peeled and cut into chunks
1 cup evaporated milk
1/2 cup sour cream
2 cups shredded cheddar cheese,divided
4-6 slices bacon, cooked and crumbled.
salt/pepper- to taste preference
Preheat oven to 350 degrees. Spray 2 qt casserole dish with non stick cooking spray.
Boil potatoes in large pot. Cook approx 20 minutes and drain.
  Mix evaporated milk, sour cream & salt/pepper. Beat with mixer until smooth.  Stir in 1-1/2 cups of cheddar cheese.
Spoon potatoes into prepared dish.  Bake for 20 minutes.
  Top with bacon and remaining 1/2 cup cheese.  Baked another 5 minutes or until heated thoroughly and cheese is melted.


These were really good but the evaporated milk was a bit much for my lactose intolerant system and there is no lactose free substitute for it. Dan’s thrilled that there are plenty of leftover for lunch though.


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