- 25 mins
- 60 mins
Ingredients
- 9 lasagne noodles, uncooked
- 4 cups hot mashed potatoes
- 1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Spread
- 6 green onions, thinly sliced
- 1 pkg. (80 g) Oscar Mayer Real Bacon Recipe Pieces, divided
- 2 cups Kraft Double Cheddar Shredded Cheese, divided
Preparation
Step 1
HEAT oven to 375°F.
COOK noodles as directed on package, omitting salt. Meanwhile, combine mashed potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup Cheddar.
PLACE 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover.
BAKE 30 min. or until heated through. Uncover; bake 3 to 5 min. or until Cheddar is lightly browned. Let stand 10 min. before cutting to serve.
How to Make the Mashed Potatoes
Peel 2 lb./900 g (about 4) baking potatoes; add to large saucepan of boiling water. Cook 20 to 25 min. or until tender. Drain potatoes, reserving 1/2 cup of the cooking water. Return potatoes to pan; mash until smooth. For extra creamy potatoes, add 1/4 to 1/2 cup of the reserved cooking water to the potatoes when mashing them.
Substitute
For a change of pace, substitute cottage cheese for the mashed potatoes.