Loaded Mashed Potato Casserole, in my opinion, is one of the best side dishes for the holiday season, as well as all year round weeknight dinner dish.

I do not make this often. Simply because my family cannot stop eating it until the baking dish is licked clean. We just love this meal so much.

Well, what’s not to like, right? We have creamy potatoes, cheese, and bacon. It literally cannot get any better than that. All my favorite things in one bite.

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Ever since we adopted a low carb lifestyle, my husband and I do not eat potatoes. I know, it is sad.

I do miss potatoes the most, but I gotta stick to what’s the best for me.

Anyhow, my kids reminded me of this dish just last week. I was so excited to make it for them.

So, with that being said, I realized that I never in these 9 years of blogging posted this incredibly easy and I must add a tasty recipe.

Now, you can serve this with a side of steamed veggies, or with some meat.

Check out many more delicious recipes with potatoes

I feel like it is absolutely perfect for holiday family gatherings, game parties, potlucks, etc.

Well, I know that many of you, especially veteran-moms like me, have come up with a similar recipe. Perhaps even exactly the same.

However, the point of my blog is to post all kinds of recipes. Some going to be easy and some a bit harder, but none complicated.

Of course, the focus is on easy dishes. 30 to 45 minutes from start to finish. Nobody got the time to spend hours in the kitchen and you shouldn’t.

To be honest, I do not spend hours in the kitchen, unless it is Thanksgiving or me testing recipes. I don’t mind spending time in the kitchen, but it is really unnecessary.

Aso, you can use potato flakes, but I believe that freshly made mashed potatoes taste so much better. You’re welcome!!!

Similar recipes that you might like:

• Potato and Beef Everything Bagel Croquettes
• Easy Lyonnaise Potatoes
• Creamy Garlic Mashed Potatoes

Hey, if you make this amazing Loaded Mashed Potato Casserole, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking

I am on other social media, just tap on one of the social media tabs or bottoms on the side or on the very bottom of the website.

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Yield: 6 SERVINGS

Loaded Mashed Potato Casserole

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Easy, tasty and a perfect side dish for your weeknight meals or holiday gatherings.

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Ingredients

• 4 pounds Russet Potatoes
• 5 tbsp Unsalted Butter
• 1/4 cup Sour Cream
• ½ cup Half and Half, a splash more if needed
• 1 tsp. Garlic Powder
• Kosher Salt to taste
• 2 cups shredded cheddar cheese, split in half
• Topping
• 5-6 Slices of Hickory Smoked Bacon
• 1 tbsp. Chopped Chives or Green Onions, green part

Instructions

1. Peel and dice the potatoes in the equal size. Place the potatoes in the large pot and cover with water. Add a generous pinch of salt. Boil the potatoes over medium high heat in the water about 20 minutes or until tender.
2. Preheat the oven to 375 degrees Fahrenheit.
3. Drain the potatoes well, then transfer to a large mixing bowl. Add the butter, sour cream, milk, garlic powder, and salt. Smash the potatoes with a fork or potato masher. For the creamiest mashed potatoes use a hand mixer. Mix until smooth in texture. It is the best blending tool for it.
4. Add half of the shredded cheddar cheese and fold in to combine.
5. Place mashed potatoes in the baking dish and try to make the top smooth. Then add the rest of the shredded cheese.
6. Bake uncovered for about 10 to 12 minutes, or until the cheese is completely melted.
7. While the Casserole is baking, cook bacon. After it is crunchy, transfer it to kitchen paper towel then crumble it.
8. Top baked mashed potato casserole with bacon and chopped chives or green onions.

Notes

Choose higher starch potatoes, such as Russet or Yukon gold for the best and most flavor-packed mashed potatoes.

You can make this dish ahead and store in the fridge. Just bake it.

Personally, I do not like storing it longer than a day, but if you ever stored potatoes in the fridge then you do whatever you feel is the best for you.

If you do not eat bacon, you may use other smoked products such as turkey bacon or smoked bits of beef or chicken.

4 mixing bowls by my favorite cookware on Amazon. Love these! I used them daily.

Skillet Grilled Tofu Salad is one delightful meal. It is pretty and tasty. The first time I tried tofu was about 10 years ago, and let me tell you, I was not a big fan.

I know now why the first time I made tofu it did not taste as good.

To be honest, It looked so appetizing like a block of delicious cheese but it didn’t taste like cheese at all.

So, I started experimenting with different flavors to eat tofu. Right now, I absolutely enjoy tofu.

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I retained exactly the same unpleasant factual structure of “Yuck!” when I tried Avocado for the first time or Peanut Butter.

I did not grow up with those foods. By all means, I believe that we had them around in certain local stores, but I have never, ever taste them.

I know that you are laughing, or shaking your head, but seriously the first time I tried delicious Peanut butter I was in my late teens, like 18 years old.

Well, I took peanut butter straight from the jar and almost puked. I know, I went away from the specific topic of this recipe.

BAKED TOFU WITH MUSHROOMS

However, I just wanted to tell you that all those foods that I positively hated or didn’t grow up eating, now I genuinely love.

Tofu is amazing in hearty soups, stews, in smoothies, fried or grilled. I sincerely love pan frying with panko breadcrumbs, video here or just adding to my kimchi jjigae for example. 

I still have people asking me how the tofu tastes? It tastes like nothing, literally.

It is like a sponge, so you got to season it so the tofu could absorb the aroma and flavor. I hope you give tofu a chance. Always get organic kind. Tofu is not expensive so invest in good organic foods.

I hope you try this easy Skillet Grilled Tofu Salad recipe because it is truly delicious.

Hey, and if you try this recipe or any other recipe from my blog please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3

Yield: Serves 4 to 6

Skillet Grilled Tofu Salad

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Healthy and easy salad with tofu.

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Ingredients

• 1 pack First or Extra Firm Organic Tofu
• Salt to taste about 1/4 teaspoon on each side
• 1 teaspoon Mesquite Seasoning McCormick brand or similar
• Oil to coat the skillet

Salad

• Mixed baby greens or Arugula any on hand
• Tomatoes

Dressing

• 3 tbsp. Olive Oil
• 1 tbsp. Lemon juice
• 1/2 tsp. Oregano
• 1/2 tsp. Minced Garlic
• Pinch of Chili Flakes
• Salt to taste

Instructions

1. Squeeze as much water from the tofu as you can. I add just enjoy pressure not to break tofu block. Wrap in a couple of sheets of kitchen paper towel and keep pat drying it.
2. Add Salt on all sides a bit then keep lightly squeezing water out of the tofu.
3. Slice tofu into equal slices and add a bit of salt to taste then Mesquite Seasoning. A good pinch of seasoning, You can add any seasoning that you like or prefer, it doesn't have to necessarily be Mesquite Seasoning.
4. Heat a cast iron skillet or any pan that got grill marks. You can also use a regular pan if you do not have a grill pan. Add a drizzle of oil and allow it to heat up. Turn the heat to medium-high and add tofu.
5. Allow tofu to cook or grill on each side for about 2-3 minutes, or until you see that it is getting nicely golden. Flip on the other side and grill until golden.
6. Prep mixed greens on the side, dress them nicely with the olive oil-lemon vinaigrette and serve on a large platter. Arrange Tofu on top of the greens then add some tomatoes or any other fruit/ veggies that you would like. Drizzle some more dressing and serve. 

Notes

You may use any dressing that you prefer. Personally, I just love olive oil-lemon vinaigrette. Also, my kids were dipping the tofu into buffalo-ranch and they loved it. For the tofu to taste good you got to season it to taste, simple as that.

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I have been making a lot of pasta salads lately. I really love how we have so many options and variations that we can create with pasta.

This one was one of those pasta salads that reminded me greatly of summers that I used to spend in the rural countryside where the meadows were still untouchable by humans.

You would see never-ending open sunny fields thrive with the most beautiful wildflowers, and sometimes your eye would catch the sight of trees.

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So, as I was putting together this salad, it just reminded me of some childhood memories spent in beautiful countrysides.

This salad was beautiful, and very delicious as well. It would be perfect to share with your family and friends over a good ole BBQ.

I would imagine that this pasta salad would be outstanding if paired with a delicately grilled juicy steak. Oh, that sounds so mouthwatering right now!

One thing about me is that I cannot resist grilled food, as well as pasta. I am a huge carb lover, even though I am trying to cut it down as much as I can.

Nowadays we can find so many options such as veggie pasta, or gluten-free so you feel less guilty. With that being said, you can most definitely use GF pasta for this.

My family loved this salad since everything works very well together and the vegetables are raw so my boys like it as well.

Also, if I have any leftovers, I just store it in a jar and refrigerate. It holds very well in the fridge for 3 days. I do not like keeping cooked food in the fridge for more than 3 days, but I assume it would be okay to keep it up to 5 days.

I hope you guys like this recipe, and if you do happen to make it please tag me on Instagram @sandraseasycooking and use hashtag #sandraseasycooking so I am able to see your delicious creations and share with my readers as well.

Happy Cooking!!!

STEP BY STEP INSTRUCTIONS

Yield: SERVES 6

Creamy Summer Pasta Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Simple and delicious pasts salad.

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Ingredients

• 1 pounds Pasta
• 3 Boiled Eggs
• 5 Asparagus blanched
• 1/2 Orange Bell Pepper
• 1/2 Red Bell Pepper
• 1/2 English Cucumber
• 1 small Zucchini
• 2 cups Broccoli
• 1 tbsp. chopped Parsley
• DRESSING
• 1/2 cup Mayo Light
• 2 tbsp. Sour Cream Yogurt could be used
• 1 tbsp. Olive Oil
• 2 tsp. Oregano
• Salt to taste
• Chili flakes optional

Notes

How to Blanch Veggies?

• Boil a pot of water, add a good pinch of salt, add vegetables and boil for 20 to 30 seconds. 
• Drain and submerge in cold water, preferably ice cold.

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