Loaded Mashed Potato 9×13 Casserole Recipe With Cheese And Bacon

Loaded mashed potato casserole in a 9×13 pan is one of those sides that quietly fits into almost any home kitchen schedule. It works for weeknight dinners, family gatherings, holidays, and potluck-style meals. You get all the flavor of a loaded baked potato, but in an easy, scoopable pan that fits neatly in a standard American oven.

This style of casserole is practical for home cooks who want something familiar, filling, and flexible. You can make it ahead, bake it when you have oven space, and reheat leftovers without losing too much quality. It also travels well in a 9×13 pan if you need to bring a dish to someone else’s house.

The version here is built with everyday ingredients: potatoes, butter, milk, sour cream, cream cheese, bacon, cheddar, and green onions. The flavors are straightforward and comfortable, and the method is based on basic boiling, mashing, and baking. There is no need for special tools or restaurant tricks. A regular pot, a masher or hand mixer, and a 9×13 baking dish are enough.

What Is A Loaded Mashed Potato 9×13 Casserole?

A loaded mashed potato casserole starts with classic mashed potatoes that are enriched with dairy and seasoning, then “loaded” with cheese, bacon, and green onions. Instead of baking individual potatoes, you turn the mash into a baked casserole that fills a 9×13 pan.

You can think of it as a cross between mashed potatoes and a baked potato bar, only everything is blended and baked together. The top gets a melted cheese layer with bits of bacon. The inside stays creamy and comforting.

For most home kitchens, the 9×13 format is useful because:

• It sits well beside a roasting pan or sheet pan in the oven.
• It serves about 10 to 12 people as a side dish.
• It slices or scoops easily.
• It reheats more evenly than a pot of loose mashed potatoes.

This makes it a good fit for American-style holiday meals, Sunday dinners, or any occasion where you might be serving ham, turkey, roast chicken, pork loin, or slow cooked beef.

Key Ingredients For Loaded Mashed Potato Casserole

Which potatoes work best?

The potatoes you choose affect the texture more than almost anything else. Starchy potatoes such as russet potatoes are usually the first choice for this kind of casserole. They cook quickly and mash into a light, fluffy texture that takes butter and dairy well.

Yukon Gold potatoes are another good option. They are a bit less starchy, with a naturally buttery taste and a slightly creamier texture. You can use all russet, all Yukon Gold, or a mix of the two.

For a full 9×13 pan, plan on about 5 pounds of potatoes. That amount fills the dish without overflowing and gives you enough volume for a crowd.

What dairy makes the potatoes creamy?

Potatoes need both fat and liquid to turn into a smooth, rich mash that holds up to baking. In this casserole, you will use:

• Butter for richness and flavor.
• Milk (or half and half) for moisture and softness.
• Sour cream for tang and extra creaminess.
• Cream cheese if you want a slightly denser, richer casserole that slices very neatly.

Whole milk works well, but you can also use 2 percent milk. If you switch to very low fat milk, you may notice a slightly less creamy texture, so you can balance that with a bit more sour cream or a small amount of cream cheese.

Why cheese inside and on top?

Shredded cheddar is a natural match for potatoes and bacon. It melts smoothly, adds flavor, and looks appetizing on top of the casserole when it browns. Using cheese both inside the mashed potatoes and on the surface gives you flavor in every bite.

Sharp cheddar will give a stronger cheese taste. Mild or medium cheddar keeps the flavor more gentle. You can also use a blend of cheddar and another melting cheese if that is what you have in your refrigerator.

Bacon and green onions

Crispy bacon is what turns a simple mashed potato bake into a “loaded” casserole. It adds saltiness, smokiness, and a bit of crunch. Cooking the bacon ahead of time lets you control how crisp it is and keeps extra fat out of the casserole.

Green onions or chives go on at the end. They brighten the dish and keep it from tasting too heavy. The fresh onion flavor pairs well with the rich cheese and bacon.

Basic seasonings

This casserole does not need complicated seasoning. Common pantry items are enough:

• Salt in the cooking water and in the mash
• Ground black pepper
• Garlic powder
• Onion powder

These give the potatoes a full, rounded flavor that still pairs well with many main dishes. If you plan to serve the casserole beside strongly seasoned meats or gravies, keeping the potatoes simple is usually the best choice.

Ingredient Table For Loaded Mashed Potato 9×13 Casserole

The quantities below are designed for a standard 9×13 inch baking dish, about 3 quarts in volume.

Ingredient	U.S. Amount	Metric Amount (approx.)	Notes
Russet or Yukon potatoes	5 pounds, peeled and cubed	2.3 kg	Cut into 1½–2 inch pieces
Salt for boiling water	2 tablespoons	30 g	Added to the pot of water
Unsalted butter	8 tablespoons (1 stick)	113 g	Melted or very soft
Whole or 2% milk	1 cup	240 ml	Warmed before adding
Sour cream	1 cup	240 g	Full fat preferred
Cream cheese (optional)	8 ounces, softened	226 g	Adds extra richness
Garlic powder	1 teaspoon	3 g	Adjust to taste
Onion powder	1 teaspoon	3 g	Optional but helpful
Kosher salt (for mash)	1½–2 teaspoons, to taste	9–12 g	Start lower and adjust
Ground black pepper	½ teaspoon, to taste	1–2 g	Freshly ground if possible
Shredded cheddar cheese	2½ cups, divided	250 g	1½ cups in potatoes, 1 cup on top
Bacon, cooked and crumbled	8 thick slices (about 1 cup)	~100 g	Reserve some for the top
Green onions or chives	¼ cup, thinly sliced	15 g	For garnish
Cooking spray or butter	Enough to coat baking dish	–	For greasing the pan

You can adjust the cheddar, sour cream, or cream cheese slightly without changing the core method. More cheese and sour cream will give a richer casserole. Less will give a lighter one.

How To Make Loaded Mashed Potato Casserole In A 9×13 Pan

Preparing and boiling the potatoes

1. Peel the potatoes and cut them into chunks.
   Aim for pieces that are about one and a half to two inches. This size cooks evenly and is easy to mash.
2. Place the potatoes in a large pot.
   Cover with cold water by about an inch. Starting in cold water helps the potatoes cook evenly instead of turning mushy on the outside and firm in the middle.
3. Salt the water.
   Add the salt for the boiling water and stir. This gives the potatoes some seasoning from the inside out.
4. Bring to a gentle boil.
   Set the pot over medium high heat. When the water starts to boil, lower the heat so it stays at a gentle, steady boil.
5. Cook until tender.
   Boil the potatoes for about 15 to 20 minutes. Check a few pieces by sliding a fork into the center. The fork should go in easily with little resistance.
6. Drain well.
   Pour the potatoes into a colander. Let them sit for a minute or two so extra steam can escape. Too much trapped steam can make the potatoes watery later.

Mashing the potatoes

7. Warm the milk and soften the butter.
   While the potatoes drain, warm the milk gently in a small saucepan or in the microwave. Cut the butter into pieces or melt it. If using cream cheese, make sure it is soft and easy to blend.
8. Return the potatoes to the pot.
   Place the drained potatoes back in the warm pot. The residual heat helps them stay fluffy and makes it easier to absorb the dairy.
9. Add butter and dairy.
   Add the butter, sour cream, cream cheese (if using), garlic powder, onion powder, a small amount of salt, and pepper. Pour in about half of the warm milk.
10. Mash gently.
    Use a potato masher or a hand mixer on low speed. Mash until the potatoes are mostly smooth, with no large chunks. Try not to overwork them. Overmixing can make the texture sticky instead of creamy.
11. Adjust the texture.
    Add more warm milk, a little at a time, until the potatoes are thick but spreadable. They should hold soft peaks and not run or pool.
12. Fold in cheese and bacon.
    Stir in about one and a half cups of shredded cheddar and roughly half of the crumbled bacon. Taste and adjust seasoning with more salt and pepper as needed.

Assembling the 9×13 casserole

13. Preheat the oven.
    Heat the oven to 350 degrees Fahrenheit, around 175 to 180 degrees Celsius.
14. Prepare the baking dish.
    Lightly grease the 9×13 dish with cooking spray or a thin coating of butter. This helps prevent sticking and makes cleanup easier.
15. Spread the mashed potatoes.
    Spoon the potatoes into the pan. Use a spatula to smooth the surface. You can create gentle swirls or shallow ridges so the top has texture when it bakes.
16. Top with cheese and bacon.
    Sprinkle the remaining cup of shredded cheddar over the surface. Scatter the rest of the crumbled bacon on top of the cheese.

Baking the casserole

17. Cover and bake.
    Cover the pan loosely with foil and place it in the oven. Bake for about 20 minutes. This melts the cheese and heats the casserole through without drying the top.
18. Uncover and brown.
    Remove the foil. Continue baking for another 15 to 20 minutes, until the cheese on top is fully melted and starting to brown around the edges. The casserole should be hot all the way through.
19. Rest and garnish.
    Take the pan out of the oven and let it rest for 5 to 10 minutes. Sprinkle the sliced green onions or chives over the top. The rest time lets the potatoes firm slightly so they serve cleanly.

How Long To Bake A Loaded Mashed Potato 9×13 Casserole

Baking when the potatoes are still warm

If you assemble the casserole right after mashing the potatoes, they are already warm. In that case:

• Bake at 350 degrees Fahrenheit for about 25 to 35 minutes total.
• Cover for the first part of the baking time, then uncover to brown.

Check the center with a spoon or a quick thermometer. It should be hot and steamy.

Baking when the casserole is chilled

If you assemble the casserole earlier, cover it, and refrigerate it, allow extra time:

• Bake at 350 degrees Fahrenheit for about 40 to 50 minutes.
• Keep it covered with foil for the first 25 to 30 minutes.
• Uncover for the last 15 to 20 minutes so the top can brown.

The center should feel hot, and you should see the cheese bubbling lightly near the edges.

Adjusting for different oven temperatures

If you are sharing the oven with another dish that needs a different temperature, you can usually work within a small range.

• At 325 degrees Fahrenheit, add extra time and keep the casserole covered a little longer.
• At 375 degrees Fahrenheit, keep an eye on the top and tent with foil if it darkens too fast.

Every oven behaves a little differently, so it is reasonable to check a few minutes early and then decide whether to bake longer.

Make Ahead Loaded Mashed Potato 9×13 Casserole

Same day make ahead

If you like to get sides done before guests arrive, you can assemble the casserole earlier in the day:

1. Prepare and mash the potatoes.
2. Spread them in the greased 9×13 pan.
3. Top with cheese.
4. Cover and refrigerate for several hours.
5. Bake before serving, adding extra time to warm through.

You can either stir in the bacon before chilling or sprinkle it on partway through baking so it stays crisper. Both approaches work. It comes down to whether you prefer softness or crunch on the bacon.

Overnight make ahead

You can also assemble the casserole the day before:

• Prepare the potatoes and mix in the dairy, cheese, and some of the bacon.
• Spread in the greased pan and top with cheese.
• Let the pan cool slightly, then cover tightly and refrigerate.
• Bake within about 24 hours.

If the top looks a bit dry just before baking, you can drizzle a couple of tablespoons of milk over the surface. That small amount of extra moisture helps during reheating.

Using leftover mashed potatoes

If you already have mashed potatoes in the refrigerator, you can turn them into a casserole without starting from zero:

• Warm the potatoes slightly so they are easier to stir.
• Add a little warm milk and butter to loosen them.
• Mix in sour cream, shredded cheese, seasonings, and bacon.
• Spread into a greased 9×13 dish, top with more cheese and bacon, and bake until hot.

You may need to adjust the salt and pepper, especially if the original mashed potatoes were already seasoned.

Storing, Reheating, And Freezing Loaded Mashed Potato Casserole

How to store leftovers in the refrigerator

Once the casserole has cooled to room temperature, cover the pan tightly or transfer portions to airtight containers. Refrigerate within about two hours of cooking. For best quality, use the leftovers within three to four days.

How to reheat leftovers

You can reheat in the oven, microwave, or on the stovetop, depending on how much you have and how much time you have.

• Oven:
  Place the casserole or portions in an oven safe dish. Cover with foil. Heat at 325 to 350 degrees Fahrenheit until warmed through. If the potatoes look dry, stir in a splash of milk or add a small pat of butter before reheating.
• Microwave:
  Place a portion in a microwave safe bowl or plate. Cover loosely to keep moisture in. Heat in short bursts, stirring once or twice, until hot. Add a little milk if needed.
• Skillet:
  For a different texture, you can pan fry scoops of leftover casserole in a lightly oiled or buttered skillet. Press the potatoes gently into the pan and cook over low to medium heat until the bottom is browned and the inside is hot.

Can you freeze loaded mashed potato casserole?

Yes, this type of casserole usually freezes reasonably well. The fat from the butter, sour cream, cream cheese, and cheese helps protect the texture.

You can freeze either the entire pan or single servings:

• Whole pan: assemble, cool completely, wrap tightly in several layers, and freeze.
• Portions: cut cooled casserole into squares, place in freezer containers or wrap well, and label.

For best quality, use frozen casserole within about one to two months.

To reheat, it is easier to thaw overnight in the refrigerator and then bake until hot. Single servings can go from frozen to oven or microwave, but they will take longer to heat and may need a little extra moisture.

Flavor Variations For Home Cooks

Cheese variations

You can change the cheese while keeping the core method the same:

• Use half cheddar and half a milder cheese such as Colby Jack.
• Add a small amount of a stronger aged cheese along with cheddar for extra flavor.
• Use a white cheddar for a lighter colored top if you prefer that look.

Keep the total cheese amount close to the original recipe so the texture stays similar.

Protein and mix in options

You can adjust the “loaded” part a bit:

• Substitute cooked diced ham for the bacon.
• Use cooked breakfast sausage, crumbled and drained.
• Make a meat free version by skipping the bacon and increasing the cheese slightly. You can also add extra green onions and herbs.

Seasoning and herb ideas

For small changes:

• Sprinkle a light dusting of paprika over the top before baking.
• Stir in roasted garlic instead of garlic powder if you enjoy a stronger garlic flavor.
• Add dried chives or parsley inside the mash as well as fresh herbs on top.

The goal is to support the potato and cheese flavor, not to hide it. A gentle hand with extra seasonings usually works best for a side dish that shares the plate with a main course.

Helpful Tips For Perfect 9×13 Loaded Mashed Potatoes

Cut potatoes evenly

Try to keep the potato pieces as even as you can. Uneven pieces can lead to some chunks overcooking while others are still firm. Even cooking gives a smoother mash and more predictable baking time.

Salt at the right times

Salt the cooking water and also taste and adjust the mash before you put it in the pan. Potatoes absorb salt as they cook, which gives a deeper flavor than salting only at the end.

Do not overwork the potatoes

Use a masher or a hand mixer on low speed. A food processor or very vigorous mixing can break the potato cells too much and create a gluey texture. Stop mashing as soon as the potatoes are smooth and fluffy.

Add dairy gradually

Start with part of the milk, then add more as needed. It is much easier to thin potatoes that are a little too thick than to fix potatoes that are too loose.

Shred cheese from a block when possible

Freshly shredded cheese usually melts more smoothly than cheese that has been pre shredded and packaged. If you have time, shred the cheese yourself for a more even melt and softer top on the casserole.

Give the casserole a short rest

When the casserole comes out of the oven, give it a few minutes before you dig in. The rest allows the potatoes to settle and makes it easier to scoop neat portions.

Serving Ideas For Loaded Mashed Potato Casserole In A 9×13 Dish

This casserole fits into many meal plans for American home cooks. It works alongside:

• Roast chicken, turkey, or Cornish hens
• Ham or pork roast
• Beef roast or pot roast
• Grilled sausages or pork chops
• Meatloaf or baked chicken thighs

For contrast in color and texture, you might serve:

• A green salad with a simple vinaigrette
• Steamed or roasted green beans
• Roasted carrots or mixed vegetables
• A fresh tomato and cucumber side during warm weather

At a potluck or family event, you can bring the casserole in the 9×13 pan and keep it warm in a low oven if the host has space. If not, it still tastes fine at room temperature for a reasonable serving window, and then you can refrigerate leftovers promptly.

Common Questions About Loaded Mashed Potato 9×13 Casserole

How many people does this recipe serve?

A full 9×13 pan of loaded mashed potatoes usually serves about 10 to 12 people as a side dish. If some people take larger scoops or if there are fewer other sides, the number may be closer to 8 to 10. If you are feeding a large group of heavy eaters, you can pair this dish with another starch or a second pan.

Can I reduce the fat?

You can lower the fat content slightly, though the texture will change a bit. Possible adjustments include:

• Use 2 percent milk instead of whole milk.
• Replace part of the sour cream with plain Greek yogurt.
• Use less cheese inside the mash but keep the full amount on top so it still looks generous.

If you remove too much fat, the casserole can turn dry, especially when reheated. It is usually best to change one thing at a time and see how your family responds.

What if my potatoes turn out too thick?

If the potatoes feel too stiff when you are mixing them, add more warm milk or a spoonful of sour cream. Stir gently until the texture loosens. It should still hold its shape but spread easily into the baking dish.

What if my casserole looks watery?

This can happen if the potatoes were overcooked and waterlogged, or if too much milk was added. If you notice this before baking, you can stir in a bit more cheese or a small amount of cream cheese to help firm up the mixture. During baking, some extra liquid will evaporate, so the texture often improves.

Can I bake the potatoes at the same time as another casserole?

Yes, as long as the oven temperature is not extremely different. The casserole can handle a range from about 325 to 375 degrees Fahrenheit. If you share the oven with another dish:

• If the temperature is lower, add more time.
• If the temperature is higher, use foil to keep the top from browning too fast.

How long can I safely keep the casserole out?

For safety, try to limit the time the casserole sits at room temperature to around two hours. After serving, cover and refrigerate leftovers. If you plan to keep the dish warm for longer, use a low oven setting or a warming setup that keeps the temperature consistent.

Final Thoughts For Home Cooks

A loaded mashed potato casserole in a 9×13 pan is straightforward to make, easy to carry, and simple to reheat. It uses familiar ingredients, basic techniques, and fits naturally into many American style meals, from weeknight dinners to holiday gatherings.

Once you know the basic method, you can adjust the richness, the amount of cheese, and the level of seasoning to match your household’s taste. You can assemble it ahead when your kitchen is quiet, then slide it into the oven later when you are focusing on the main course.

In the end, it is simply well seasoned mashed potatoes, enough dairy for a creamy texture, and a good layer of melted cheese and bacon on top. It looks right at home on a busy kitchen counter, ready for a spoon and a stack of plates.