Potato Egg Supper Recipe
- 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
- 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 degrees F for 20 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through.
