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 .