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“Recipe is from Kraft. I cheated and used the tub of mashed potatoes from the deli section, and the boys still ate it up :)”

Ingredients Nutrition

  • 9 lasagna noodles, uncooked
  • 4 cups hot mashed potatoes
  • 12 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 6 green onions, thinly sliced
  • 1 (3 ounce) package Oscar Mayer real bacon bits, divided
  • 2 cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA, divided


  1. HEAT oven to 375°F.
  2. COOK noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup Cheddar.
  3. PLACE 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover.
  4. BAKE 30 minute or until heated through. Uncover; bake 3 to 5 minute or until cheese is lightly browned. Let stand 10 minute before cutting to serve.

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