9 lasagna noodles, uncooked
4 cups hot mashed potatoes
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
6 green onions, thinly sliced
1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits, divided
2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
Preheat oven to 375įF. Spray a 13◊9 baking dish with cooking spray.
Cook noodles as directed on package, omitting salt. Combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup cheddar.
Place 3 noodles in the baking dish; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and cheddar; cover.
Bake 33-35 minutes or until heated through, uncovering for the last 5 min. Let stand 10 minutes before serving.
Review: "This was awesome and just like pierogis, but so much easier. I used left over mashed potatoes to which I added some sour cream. I also added a can of saurkraut which extended my potatoes somewhat as I didnít have quite as much as the recipe said. Great dish and I froze the left overs for a quick dish in the future."
"I make this all the time for my fiance. However, I make it using lasagna, Idahoan instant garlic mashed potatoes, cream cheese, fresh garlic, onion (occasionally), and mozzarella cheese. I also add steamed broccoli and chicken to the mashed potato mixture now and it is absolutely delicious. This casserole usually lasts us a couple days and is a frequent request. A family favorite and We LOVE it!"
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