Bacon & Broccoli Mashed Potato Bake Recipe

Name: Bacon & Broccoli Mashed Potato Bake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 8 large Yukon gold potatos, peeled and cubed (about 10 cups, cubed); 4 cups (1 L) frozen cut broccoli; 1 can CAMPBELL'S® Condensed Cream of Bacon Soup; 1 1/2 cups (375 mL) shredded Cheddar cheese, divided; 3 eggs, lightly beaten; 1 tbsp (15 mL) Dijon-style mustard; 2 tsp (10 mL) chopped fresh thyme leaves; 1 tsp (5 mL) salt; 3/4 tsp (4 mL) ground pepper (optional); 2 tbsp (30 mL) chopped fresh parsley (optional)

Ingredients

8 large Yukon gold potatos, peeled and cubed (about 10 cups, cubed)
4 cups (1 L) frozen cut broccoli
1 can CAMPBELL'S® Condensed Cream of Bacon Soup
1 1/2 cups (375 mL) shredded Cheddar cheese, divided
3 eggs, lightly beaten
1 tbsp (15 mL) Dijon-style mustard
2 tsp (10 mL) chopped fresh thyme leaves
1 tsp (5 mL) salt
3/4 tsp (4 mL) ground pepper (optional)
2 tbsp (30 mL) chopped fresh parsley (optional)

PREP TIME 10m	COOK TIME 1h	TOTAL TIME 1h10m
YIELD 12 servings

Instructions

Heat the oven to 400°F (200°C).
Cook potatoes in a large saucepan of boiling water, 15 minutes until fork tender, adding broccoli in last 2 minutes of cooking. Drain well. Return to pan; mash until desired consistency.
Add soup, 1 cup (250 mL) of the cheese, eggs, mustard, thyme, salt, pepper (optional) and parsley (optional). Mix well; scrape into 3 qt (2.85 L) baking dish. Sprinkle with remaining cheese.
Bake 40 minutes or until golden and slightly puffed.

Dinner