Potato Egg Supper

Prep : 20 minutes   Bake : 30 minutes    Makes 4 servings

4               cups diced cooked peeled potatoes
8               bacon strips  , cooked and crumbled
4               hard cooked 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

1 .      Place half of the potatoes  in a greased 2-quart 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*  for 20 minutes  . Uncover  ; sprinkle  with cheese  . Bake 10 to 15 minutes longer or until heated through .

Serve this convenient  , all-in-one casserole with a green salad  or pickle beets  .. It's always a hit .