Loaded (Leftover) Mashed Potato Casserole

Okay, so this is really, really good.  A little indulgent, YES!, but we all need to indulge in some comfort food every now and then.  

I used parmesan and mozzarella cheese and it was a great combination, but feel free to be creative and use your favorite cheeses.  I made homemade onion rings for the topping.  In my recipe, I use a deep fat fryer, but you can use a large pot on the stove if you do not have one.  

Ingredients:

1/2 onion, diced
2 cloves garlic, minced
1 T. butter
6 slices bacon
3 cups leftover mashed potatoes
1 cup milk or more as needed to thin mashed potatoes
1 cup shredded parmesan, monterey jack, or pepper jack cheese
3 cups shredded mozzarella or cheddar cheese, divided
8 ounces sour cream
½ teaspoon salt
1 teaspoon pepper
3 green onions, chopped
1 batch homemade onion rings to top the casserole

1.  Saute onion and garlic in butter.  Set aside.  

2.  Cook bacon.  Save two tablespoons of the bacon drippings.  Crumble bacon into small pieces.

3.  Stir together the onion and garlic, bacon drippings, mashed potatoes, milk, cheeses (Just 2 cups of mozzarella or cheddar), sour cream, salt, pepper, and green onions.

4.  Spread into a greased 9×13 pan.  Sprinkle on bacon crumbles and remaining mozzarella or cheddar.  Then place homemade onion rings on top.  Bake uncovered at 350° for 45 minutes.  (Place a piece of foil on top if it starts to get too dark.)

Recipe adapted from The Finer Things in Life.