Turkey Bacon Loaded Mashed Potato Casserole
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Use up your leftover holiday turkey with this cheesy turkey bacon loaded mashed potato casserole, packed with turkey, bacon, and plenty of cheese for pure comfort food.
After making a big holiday dinner, I like to use the leftovers to make easy, but tasty meals. It just makes the days after a holiday gathering so much easier.
This easy dinner recipe is great for using up leftover turkey, cheese, and mashed potatoes. You can enjoy it as a main dish with veggies on the side, or add your leftover Thanksgiving vegetables right into this casserole for an easy one-dish meal.
This recipe also makes a big 9×13 pan, so it’s perfect for feeding a hungry family or bringing to a potluck. It’s simple, satisfying, and made with simple ingredients.
Ingredients
- 5 pounds of russet potatoes, peeled and cut into quarters
- 1 tablespoon salt (for the cooking water)
- 1/4 cup of butter
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons of dried parsley, divided (optional)
- 1 pound bacon, cooked and diced
- 4 cups cooked diced turkey
- 4 cups shredded cheddar cheese
How To Make Turkey Bacon Loaded Mashed Potato Casserole
Preheat the oven to 350°F. Grease a 9×13 casserole and set aside.
Peel and cut the potatoes into quarters, and add them to a large pot. Fill the pot with cold water and season the water with 1 tablespoon of salt.
Bring the water to a boil over high heat, then reduce the heat to medium-high and boil for 15 to 20 minutes, or until the potatoes are tender.
Drain the potatoes and return them to the pot.
Mash the potatoes with a potato masher. When they are half-mashed, add the butter, milk, and salt. Continue mashing until they are the consistency you like.
Add in the diced turkey, bacon, 2 cups of shredded cheese, and 1 teaspoon of dried parsley, mix well.
Spread the potato mixture into the casserole dish. Top with the remaining cheese and 1 teaspoon of parsley and bake for 20 minutes or until the cheese is bubbly and the potatoes are heated through.
Substitutions
- Bacon: Turkey bacon or diced ham both work well, too.
- Potatoes: You can use leftover mashed potatoes instead of making a fresh batch.
- Cheddar cheese: Use mozzarella, Monterey Jack, or your favorite cheese blend.
- Milk: Replace with cream or half and half for extra creamy potatoes. Chicken broth is another great option.
- Parsley: You can substitute chives or green onions for extra flavor.
Serve With
These loaded mashed potatoes are filled with meat and cheese and make a great meal on their own. But these simple sides go great with it.
- Homemade dinner rolls
- A fresh side salad
- Steamed veggies like carrots, green beans, or broccoli
- Gravy always goes well with mashed potatoes.
More Leftover Turkey Recipes
Turkey Bacon Loaded Mashed Potato Casserole
Ingredients
- 5 pounds russet potatoes peeled and cut into quarters
- 1 tablespoon salt for the cooking water
- 1/4 cup butter
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons dried parsley divided (optional)
- 1 pound bacon cooked and diced
- 4 cups cooked diced turkey
- 4 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Grease a 9×13 casserole and set aside.
- Peel and cut the potatoes into quarters, and add them to a large pot. Fill the pot with cold water and season the water with 1 tablespoon of salt.
- Bring the water to a boil over high heat, then reduce the heat to medium-high and boil for 15 to 20 minutes, or until the potatoes are tender.
- Drain the potatoes and return them to the pot.
- Mash the potatoes with a potato masher. When they are half-mashed, add the butter, milk, and salt. Continue mashing until they are the consistency you like.
- Add in the diced turkey, bacon, 2 cups of shredded cheese, and 1 teaspoon of dried parsley. Stir to combine and spread into the casserole dish. Top with the remaining cheese and 1 teaspoon of parsley and bake for 20 minutes or until the cheese is bubbly and the potatoes are heated through.
Notes
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
