Potato Egg Supper

Name: Potato Egg Supper
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

9 ingredients

2 steps

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

Directions

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.