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Bacon Cheese Potato
Casserole
1 (10 ¾ oz.) can cream of mushroom soup
1 (10 ¾ oz.) can cream of chicken soup
1 (10 ¾ oz.) can cheddar cheese soup
1 cup sour cream
1 stick margarine
½ medium onion, chopped
¼ red pepper, chopped
1 (1 lb. 14 oz.) package Ore Ida frozen hash browns (country
style shredded potatoes)
2 tablespoons Hormel real bacon bits
salt and pepper to taste
8 oz. package finely shredded mild cheddar cheese
In a microwavable dish, combine all soups, sour cream,
margarine, onion and red pepper. Cook on high for a couple
minutes in microwave until heated and margarine is melted. Add
hashbrowns, bacon pieces, salt and pepper; stir. Pour into
greased casserole dish, do not over fill so not to bubble over.
Bake in 350 until thoroughly heated and bubbly, the last couple
minutes add cheddar cheese to top.
Note: To hurry this up you can begin the heating process by
placing the casserole dish again in the microwave then finish in
the oven. Also chop and freeze the rest of your red pepper for a
later time.
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