Loaded Mashed Potato and Meatball Casserole

Salt and Pepper
Garlic: Mince the garlic, or put it through a garlic press.
Parsley: You can use fresh minced parsley, or parsley flakes.
Parmesan Cheese: Fresh or from a jar is fine.

For the Loaded Mashed Potatoes

Mashed Potatoes: I use store-bought, or you can make your own. I highly recommend my Garlic Mashed Potatoes for this recipe if you have the time to make them from scratch!

Parsley: Again, you can do fresh or dried – whichever is best for you.
Bacon: Cooked, chopped bacon gives these potatoes a ton of flavor.
Garlic: Mince or press the garlic, or just use garlic powder.
Eggs: Eggs are optional, but they do add extra richness.
Cheddar: A bit of shredded cheddar gives these that classic “loaded” taste.
Salt and Pepper

For the Sauce
Olive Oil: For sauteing.
Onion: Diced or finely chopped.
Garlic: Minced.
Tomato Sauce: Plain tomato sauce in a can or a box is the base for this flavorful sauce. You can also use strained tomatoes.
Basil: I love fresh basil in this sauce, but dried also works.
Salt, Pepper, and Sugar: To balance out the sauce.
Thyme and Oregano: You could also use Italian Seasoning blend.

For the Topping
Mozzarella: Mozzarella slices are better than shreds, because they will stay put on top of the meatballs. However, you can use shredded mozzarella if you prefer.