Ingredients :
9 lasagna noodles, uncooked
4 cups hot mashed potatoes
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
6 green onions, thinly sliced
1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits, divided
2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
instructions:
HEAT oven to 375°F.
COOK noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup cheddar.
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.
BAKE 33 to 35 min. or until heated through, uncovering for the last 5 min. Let stand 10 min. before cutting to serve.
kraft kitchens tips
SERVING SUGGESTION
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
NOTE
You will need to cook about 2 lb. baking potatoes (about 6) to get the 4 cups mashed potatoes needed to make this recipe.
SUBSTITUTE
For a change of pace, substitute BREAKSTONE'S or KNUDSEN Cottage Cheese for the mashed potatoes.
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