Potato Egg Supper Recipe

Potato Egg Supper Recipe photo by Taste of Home

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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."

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Potato Egg Supper Recipe

Prep: 20 min. Bake: 30 min.

Yield: 4 Servings

20 30 50

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

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.
Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 474 calories, 24 g fat (12 g saturated fat), 260 mg cholesterol, 991 mg sodium, 42 g carbohydrate, 4 g fiber, 22 g protein.

Originally published as Potato Egg Supper in Quick Cooking March/April 2000, p15