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Potato Egg Supper

By: Rosemary Flexman  
"'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.'"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 89 people have saved this

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 cups diced cooked peeled potatoes
  • 8 bacon strips, cooked and crumbled
  • 4 hard-cooked eggs, sliced
  • 1 (10.75 ounce) can 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 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 degrees F for 20 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2008 by Jessicajoyce 
Good very easy and Very budget friendly! This has become a regular at are house. MORE

 
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