Italian Potato Casserole with Sweet Peppers

Another do ahead casserole. Great for a buffet, especially around Cristmas , the colored peppers show through. If you wish lightly saute the peppers with the onion and mushrooms. I prefer them crisp.Nicely flavored combination.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 1  lb potato, peeled,cut into even pieces,boiled until tender and then sliced
• 1  tablespoon lite olive oil
• 1⁄2 lb mushroom, sliced
• 1  medium green pepper, sliced
• 1  medium  red pepper, sliced
• 1⁄2 medium onion, chopped
• 3  eggs, beaten
• 1⁄4 teaspoon seasoning salt
• 1 1⁄2 cups  light cream or 1 1⁄2 cups  whole milk
• 1⁄2 lb bacon, fried and crumbled,well drained on paper towell
• 2  large tomatoes, peeled,seeded and chopped

Directions

1. After cooking the potatoes let them stand for 5 minutes before slicing.
2. Place the sliced potatoes in a 9" quiche dish or other oven proof dish.
3. Saute the onions& Mushrooms until just soft.
4. Beat together the eggs, cream,salt& pepper.
5. Cover the potatoes with the peppers, mushrooms, onion and half the bacon.
6. Pour in the beaten egg mixture.
7. Cover with foil and bake at 350F degrees for apprx 35 minutes.
8. Uncover add the rest of the bacon.
9. Return to oven uncovered for about 10 minutes or until you can insert a knife and it comes out clean.
10. Watch your bacon doesn't get too brown, if it starts to, loosely place foil over top.
11. Casserole should be a nice golden color.