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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.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

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

Directions

  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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