Mashed Potato and Bacon Casserole

    1 hour 30 minutes

    This is an amazing mashed potato and bacon casserole using lasagne and plenty of cheese. A very hearty meal.

    311 people made this

    Serves: 8 

    • 5 potatoes, peeled and cubed
    • 1/2 cup (125ml) milk
    • 125g butter, melted
    • 250g bacon, diced
    • 1 onion, chopped
    • 6 cloves garlic, finely diced
    • 500g lasagne sheets
    • 250g grated Cheddar cheese
    • salt and pepper to taste
    • 250g sour cream
    • 3 tablespoons chopped fresh chives

    Preparation:45min  ›  Cook:45min  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C.
    2. Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, combine with the milk and 3/4 of the butter, mash and set aside.
    3. Melt the remaining butter in a large frypan over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
    4. Cook the lasagne according to packet directions and cool under running water.
    5. Place 1/2 of the mashed potatoes into the bottom of a 20x30cm baking dish. Top this with 1/3 of the cheese followed by a layer of lasagne. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of lasagne. Arrange the bacon, onion and garlic over the lasagne, then another layer of lasagne and finally top all with the remaining cheese. Season with salt and pepper to taste.
    6. Bake, uncovered, at 180 degrees C for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

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    Reviews in English (244)


    Here is what I did (my mom makes a dish similar to this)and it came perfect, first of all double the potatoes (to 10) milk (to 1 cup) and butter (to 12 TBS) when the potatoes are mashed mix into it the cheese and bacon mixture. Then layer potato, noodle, potato, noodle, potato, noodle. Top with 1 onion sauteed in 1/2 cup butter and cover with aluminum foil. Then bake covered. The noodles will not get hard and the dish will disappear before your eyes!! ;-) Thanks for the recipe!  -  14 Apr 2004  (Review from Allrecipes USA and Canada)


    I changed the method for this recipe quite a bit, so I hesitate to review it. I can't resist though because it was so good! Here's how I made it. First I doubled the recipe, but still used a 9x13 pan to make a thick casserole. I mixed the cheese in with the hot mashed potatoes to make a filling more like what I am used to in a pirogi. For the assembly, I layered 1/4 of the mashed potatoes, then a little bit of the onion mixture, and then noodles. Repeated four times, ending with onion mixture on top. Because I was making this for a number of meals, I lined the 9x13 pan with foil first, and after assembly, chilled it in the fridge. When chilled ans solid, I turned the whole casserole out of the pan, removed the foil, cut the casserole in quarters, wrapped each quarter for the freezer and froze them to bake later. Worked great! The only change I would make is to make twice the amount of onions this recipe calls for and perhaps omit or cut back on the bacon. Served with sauteed shredded cabbage and fruit salad.  -  25 Jul 2007  (Review from Allrecipes USA and Canada)


    Very good! I made this as a side dish for my Super Bowl party (GO STEELERS). I didn't follow the exact directions of the recipe. I folded the bacon, onion and garlic combination into the mashed potatoes. I then layered it with the cheddar cheese. I also added a layer of noodles to the bottom of the pan, because it didn't say to. I covered the pan with foil and baked it for 30 minutes so the noodles would not get hard. I then took the foil off the dish and baked it uncovered for an additional 15 minutes.  -  10 Feb 2006  (Review from Allrecipes USA and Canada)