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Potato Egg Supper

 Potato Egg Supper
"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."
4 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 4 cups diced cooked peeled potatoes
  • 8 bacon strips, cooked and crumbled
  • 4 Eggland's Best Hard-Cooked Peeled 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.

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Potato Egg Supper (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.