Potato Egg Bake

Convenient all-in-one casserole, best served with a green salad. Serves 4.

Ingredients

• 4 cups diced cooked peeled potatoes
• 8 bacon strips, cooked and crumbled
• 4 hard-boiled eggs, sliced
• 1 can condensed cream of mushroom soup, undiluted
• 1/2 cup milk
• 1 small onion, chopped
• 1 tbsp chopped green capsicum
• 1 tbsp chopped red capsicum
• 120g shredded cheddar cheese

Directions

1. Place half of the potatoes in a greased 2-qt. 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 180° for 20 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through.