Italian Loaded Mashed Potato Casserole Recipe

Ingredients

2

                        pouches (4.7 oz each) Betty Crocker™ roasted garlic mashed potatoes

Water, milk and butter called for on potatoes pouches

1

package (8 oz) cream cheese, softened

1

cup shredded Parmesan cheese (4 oz)

1

tablespoon Italian seasoning

1/2

teaspoon dried rosemary leaves

1

tablespoon butter

1

cup Progresso™ Panko Italian style crispy bread crumbs

1/2

cup diced fresh tomatoes

1/4

cup chopped fresh basil leaves

Preparation

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Make both potatoes pouches as directed.

Stir cream cheese, 1/2 cup of the Parmesan cheese, the Italian seasoning and rosemary into potatoes. Spoon mixture into baking dish. Top with remaining 1/2 cup Parmesan cheese. Bake 18 to 22 minutes or until heated through (at least 165°F in center of casserole).

Meanwhile, in 8-inch skillet, melt butter over medium heat. Add bread crumbs; cook and stir 2 to 3 minutes or until toasted. Remove from heat. Top casserole with tomatoes, toasted bread crumbs and basil.

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