Bacon, Potato, Carrot, Onion Casserole

READY IN: 1hr 20mins
SERVES: 8-10




  • In large pot, put potato chunks in 2 qts of water and bring to boil, cover and cook about 10 minutes. Drain.
  • In frying pan, cook bacon until slightly crisp. Take out of pan to cool.
  • Note: Add 2 tblsp vegetable oil to pan if you are using precooked bacon and you need oil to fry onions.
  • Add diced onions and boiled potatoes, cook until slightly browned.
  • Use 1 tblsp of oil or bacon grease to coat a 4 qt casserole dish.
  • Add onions and potatoes.
  • Cut cooked bacon into pieces.
  • Preheat oven 350*.
  • In mixing bowl, add bacon, grated carrots.
  • pimentos, mayonnaise, margarine, sour cream, celery seed, bonapetite seasoning, yellow mustard, salt and pepper.Mix well.
  • Note: Delete 1/2 tsp salt if using bonapetite seasoning, that has salt, pepper and garlic. If you don't have that seasoning, use 1 clove crushed garlic or 1 tsp minced fresh garlic in a jar, the salt and white pepper.
  • Caution: Use mustard only if you love the flavor of mustard because it will really flavor when combined with the mayonnaise.
  • Pour over potatoes and onions.
  • Cover the casserole.Cook one hour.If refrigerated allow an extra 10 minutes cooking time.
  • After cooking let set 10 minutes.
  • Addition: Serve a bowl of grated cheese on the side to sprinkle on top of each serving if desired.