POTATO EGG SUPPER

Potato Egg Supper image

"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."

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 4 servings.

Number Of Ingredients 9

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 474 calories, Fat 24g fat (12g saturated fat), Cholesterol 260mg cholesterol, Sodium 991mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein.