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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ready, Set, Cook! Special Edition Contest Entry. Loaded with potatoes, laden with mushrooms, and peppered with peppers, this cheesy casserole marries crisp-tender veggies and bacon with creamy cheese and potato soups. It bakes up golden brown and ready for your breakfast (or brunch or lunch or dinner) table. Ingredients:
6 slices bacon |
1 tablespoon butter |
1 (20 ounce) package simply potatoes diced potatoes with onion, thawed |
8 ounces sliced fresh mushrooms, chopped |
1 red bell pepper, diced |
green onion |
3 eggs, beaten |
1/2 cup whole milk |
1 (10 3/4 ounce) can cream of potato soup |
1 (10 3/4 ounce) can condensed cheddar cheese soup |
2 cups shredded cheddar cheese |
Directions:
1. Cook bacon until crisp in large saute pan. Remove bacon, reserving pan drippings, and drain on paper towels; crumble and set aside.
2. Add 1 tablespoon butter to drippings in pan. Add thawed Simply Potatoes diced potatoes with onion, mushrooms, and chopped red bell pepper to skillet, and saute until bell pepper is crisp-tender. Stir in green onions.
3. In a large bowl, combine eggs, milk, soups, and cheese. Add diced potato mixture a little at a time to temper eggs, and stir to combine.
4. Bake, uncovered, at 350 for 1 hour or until casserole is golden brown on top.
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