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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I serve this convenient all-in-one casserole with a green salad or pickled beets, informs Rosemary Flexman, Waukesha, Wisconsin. I've taken it to church suppers many times. It's always a hit. Ingredients:
4 cups diced cooked peeled potatoes |
8 bacon strips, cooked and crumbled |
4 hard-cooked eggs, sliced |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup milk |
1 small onion, chopped |
1 tablespoon chopped green pepper |
1 tablespoon chopped sweet red pepper |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. Place half of the potatoes in a greased 2-qt. baking dish. Top with bacon, eggs and remaining potatoes. In a saucepan, combine the soup, milk, onion and peppers. Cook over medium heat until heated through. Pour over the potatoes.
2. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through. Yield: 4 servings.
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