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“Ready, Set, Cook! Special Edition Contest Entry. Loaded with potatoes, laden with mushrooms, and peppered with peppers, this cheesy casserole marries crisp-tender veggies and bacon with creamy cheese and potato soups. It bakes up golden brown and ready for your breakfast (or brunch or lunch or dinner) table.”
1hr 20mins

Ingredients Nutrition

  • 6 slices bacon
  • 1 tablespoon butter
  • 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion, thawed
  • 8 ounces sliced fresh mushrooms, chopped
  • 1 red bell pepper, diced
  • green onion
  • 3 eggs, beaten
  • 12 cup whole milk
  • 1 (10 3/4 ounce) can cream of potato soup
  • 1 (10 3/4 ounce) can condensed cheddar cheese soup
  • 2 cups shredded cheddar cheese


  1. Cook bacon until crisp in large saute pan. Remove bacon, reserving pan drippings, and drain on paper towels; crumble and set aside.
  2. Add 1 tablespoon butter to drippings in pan. Add thawed Simply Potatoes diced potatoes with onion, mushrooms, and chopped red bell pepper to skillet, and saute until bell pepper is crisp-tender. Stir in green onions.
  3. In a large bowl, combine eggs, milk, soups, and cheese. Add diced potato mixture a little at a time to temper eggs, and stir to combine.
  4. Bake, uncovered, at 350 for 1 hour or until casserole is golden brown on top.

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