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Bacon & Broccoli Mashed Potato Bake Recipe

Bacon & Broccoli Mashed Potato Bake
Source: campbells

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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

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A recipe from campbells

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