Loaded Mashed Potato Meatball Casserole

This loaded mashed potato and meatball casserole brings together creamy potatoes, juicy meatballs, crisp bacon, and gooey cheese finished with a sprinkle of green onions for an ultra comforting meal. Whether I am pulling it together on a busy weeknight or bringing it to a family potluck this dish makes everyone smile and fills the kitchen with the inviting scent of a home-cooked classic.

I remember whipping this up for my family one chilly evening when I needed dinner to be extra hearty. Now it is my go to dish for feeding a crowd without much fuss and it always disappears quickly.

Ingredients

• Potatoes: These are the base for the casserole use starchy potatoes like russets or Yukon Golds for the fluffiest mash select ones that are firm and free of blemishes
• Milk: Adds creaminess to the potatoes go with whole milk for a richer texture fresh milk gives the best flavor
• Butter: Essential for silkiness in mashed potatoes choose unsalted so you control the salt
• Sour cream: Brings a pleasant tang and extra creaminess full fat works best for depth of flavor
• Salt and pepper: Needed to bring out all the savory notes use kosher salt for steadier seasoning and freshly cracked black pepper when possible
• Fully cooked meatballs: Pick either homemade or a good quality store brand look for ones with a moist interior and plenty of seasoning for best taste
• Shredded cheddar cheese: Melts smoothly and brings sharpness to the dish buy a block and shred it yourself for the freshest melt
• Bacon: Adds crunch and smoky notes select thick cut bacon and cook until deeply golden and crisp
• Green onions: Offer freshness and a touch of bite pick bright crisp stalks without wilting
• Garlic powder and onion powder: Infuse deep savoriness to both the mash and the casserole layers always opt for aromatic fresh ground spices
• Optional parsley for garnish: Gives a pop of color and freshness choose flat leaf for a softer flavor

Step-by-Step Instructions

Boil the Potatoes:

Place peeled and cubed potatoes into a large pot and cover with cold salted water. Bring to a boil and reduce to a simmer cooking until the potatoes are fork tender. Drain well and avoid overcooking to keep potatoes fluffy not watery.

Mash the Potatoes:

In the drained pot return the hot potatoes and add butter milk sour cream garlic powder onion powder salt and pepper. Mash together until totally smooth and creamy using either a sturdy masher or an electric mixer starting on low to prevent splatter. Taste and adjust seasoning as needed.

Assemble the Casserole:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Lightly grease a baking dish for easier serving and clean up. Spread the mashed potatoes evenly along the bottom pressing down slightly. Carefully nestle fully cooked meatballs into the potatoes pressing in just enough so they sit securely. Scatter shredded cheese evenly over the top followed by crispy crumbled bacon bits and green onions for a bright contrast.

Bake:

Place the dish uncovered in the oven. Bake for twenty to twenty five minutes until the cheese is completely melted the edges are bubbling and the bacon is sizzling. Watch for a golden top but avoid overbaking so the potatoes stay moist.

Garnish and Serve:

Let the casserole cool for about five minutes before serving. This helps the layers set. If desired sprinkle with fresh parsley before bringing to the table.

Save

My favorite part is always the crispy bacon and gooey cheese. One time my youngest insisted on helping and was so proud to sprinkle the cheese that now it is our tradition every time I make this.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. For longer storage freeze in individual portions wrapped tightly and reheat in the oven to keep everything deliciously creamy and cheesy.

Ingredient Substitutions

Customize with whatever you have on hand Try mozzarella or Monterey Jack in place of cheddar. Turkey bacon or plant based meatballs work well if you want a lighter touch. Greek yogurt can stand in for sour cream for extra tang.

Serving Suggestions

Serve this as a one dish meal on its own or pair with a crisp green salad for some balance. It makes a fun main dish at potlucks and also works well as a side to simple roasted vegetables.

Cultural Context

Loaded casseroles have been a staple in American kitchens for decades prized for their ability to stretch ingredients and provide warmth in one hearty pan. This version pays homage to both classic baked potatoes and cozy meatball dinners.

Recipe FAQs

→ Can I use store-bought mashed potatoes?

Yes, store-bought or leftover mashed potatoes work well and save prep time. Just make sure they're creamy for best results.

→ What kind of meatballs are best?

You can use homemade or prepared meatballs; beef, pork, or turkey all taste great in this casserole.

→ How do I make it ahead?

Assemble everything except the final bake. Store covered in the fridge, then bake fresh before serving.

→ Can I freeze leftovers?

Yes. Cool fully, store in an airtight container, and freeze up to 2 months. Reheat covered until hot and bubbly.

→ What other cheeses work well?

Mozzarella, Monterey Jack, or a cheese blend can be swapped for cheddar for a different flavor and melt.

→ Are there easy add-ins?

Try adding sautéed onions, mushrooms, or spinach under the meatballs for added flavor and texture.