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Potato Egg Supper

Total Time

Prep: 20 min. Bake: 30 min.


4 servings

"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 cups diced cooked peeled potatoes
  • 8 bacon strips, cooked and crumbled
  • 4 hard-boiled large eggs, sliced
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup whole milk
  • 1 small onion, chopped
  • 1 tablespoon chopped green pepper
  • 1 tablespoon chopped sweet red pepper
  • 1 cup shredded cheddar cheese


  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.

Nutrition Facts

1 each: 474 calories, 24g fat (12g saturated fat), 260mg cholesterol, 991mg sodium, 42g carbohydrate (5g sugars, 4g fiber), 22g protein.

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