The Recipe
Potato Egg Supper Recipe
COOK TIME : a few secondsPREP TIME : a few seconds
From Taste Of Home
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Ingredients
DESCRIPTION
"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."
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
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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