Garden-Hearty Hash

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: 1 hr 20 mins
• Serves: 6

Ingredients

• 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
• 1⁄2 cup  whole milk
• 1 (10 3/4ounce) can  cream of potato soup
• 1 (10 3/4ounce) 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.