Bacon & Broccoli Mashed Potato Bake

This dish is the perfect holiday lifesaver because it only takes a few minutes to put together and it stays creamy and fluffy, even when you make it a day ahead. Just pop it in the oven when you’re ready!

Products you'll need:

CAMPBELL'S® Condensed Cream of Bacon Soup

CAMPBELL'S® Condensed Cream of Bacon Soup

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  • 8 large  Yukon gold potatos, peeled and cubed (about 10 cups, cubed)  
  • 4 cups (1 L) frozen cut  broccoli
  • 1 can CAMPBELL'S® Condensed Cream of Bacon Soup
  • 1 1/2 cups (375 mL) shredded  Cheddar cheese, divided
  • 3 eggs, lightly beaten
  • 1 tbsp (15 mL) Dijon-style mustard
  • 2 tsp (10 mL) chopped  fresh thyme leaves
  • 1 tsp (5 mL) salt
  • 3/4 tsp (4 mL) ground  pepper (optional)
  • 2 tbsp (30 mL) chopped  fresh parsley (optional)


  1. Heat the oven to 400°F (200°C). 
  2. Cook potatoes in a large saucepan of boiling water, 15 minutes until fork tender, adding broccoli in last 2 minutes of cooking. Drain well. Return to pan; mash until desired consistency.
  3. Add soup, 1 cup (250 mL) of the cheese, eggs, mustard, thyme, salt, pepper (optional) and parsley (optional). Mix well; scrape into 3 qt (2.85 L) baking dish. Sprinkle with remaining cheese.
  4. Bake 40 minutes or until golden and slightly puffed.

Recipe tips

  • Potatoes retain a great deal of heat. Let stand for 5 minutes before serving
  • You can use a generous pinch of dried thyme instead of fresh, if you don’t have fresh on hand.
  • To make-ahead, follow first 3 steps as directed, cover and refrigerate for up to a day. Uncover and bake as directed, adding 5 to 10 minutes to cooking time.

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Amount Per Serving
Calories 290
Fat 8 g
Sodium 500 mg
Carbohydrate 45 g
Dietary Fibre 5 g
Protein 10 g
Calcium 10 %DV
  • Two servings of vegetables
  • Source of calcium
  • Good Source of fibre

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