The big day might be a little more than a week away, but we're already dreaming of a perfectly golden turkey, creamy mashed potatoes and pumpkin pie for dessert. It's one of the best meals of the year and we all have our own favorite sides and trimmings. Share yours with us today!
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What are some of THANKSGIVING favorites?
Share 'em all in today's Recipe Round-Up!
This Loaded Mashed Potato Casserole is a twice-baked twist on traditional mashed potatoes...try it with your turkey this year!
Loaded Mashed Potato Casserole
From our cookbook, 101 Autumn Recipes, this recipe was shared with us by our dear friend, Nancy Girard from Chesapeake, Virginia. Thanks, Nancy!
5 to 6 potatoes, peeled and cubed
1/2 c. milk
8-oz. pkg. cream cheese, softened
8-oz. container sour cream
2 t. dried parsley
1 t. garlic salt
1/4 t. nutmeg
3/4 c. shredded Cheddar cheese
12 slices bacon, crisply cooked and crumbled
Cover potatoes with water in a large saucepan; bring to boil over medium heat. Reduce heat; simmer for 20 to 25 minutes. Drain well. Mash until light and fluffy. In a large bowl, beat together all ingredients except Cheddar cheese and bacon until smooth and creamy. Spoon into a lightly greased 13"x9" baking pan; sprinkle with cheese and bacon. Cover and bake at 350 degrees for 30 minutes, or until heated through. Serves 10 to 12.
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