Ingredients and Weight:
- Russet potatoes, peeled and cubed: 4 pounds
- Yellow onion, chopped: 1 medium
- Green bell pepper, chopped: 1/2
- Canned diced tomatoes with green chilies: 1 (14.5 oz) can
- Cream of mushroom soup: 1 (10.75 oz) can
- Sour cream: 1 cup
- Shredded sharp cheddar cheese: 1 cup
- Diced cooked bacon: 1/2 cup
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish (optional): 1 tablespoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add potatoes and boil until tender but still slightly firm, about 10-12 minutes. Drain and set aside.
- In a large skillet, sauté onion and green bell pepper in a tablespoon of oil until softened about 5 minutes.
- In a large bowl, combine potatoes, sautéed vegetables, tomatoes, soup, sour cream, cheddar cheese, bacon, salt, and pepper. Mix well.
- Transfer the mixture to a greased 9x13 inch baking dish.
- Sprinkle with chopped parsley, if desired.
- Bake for 50 minutes, or until golden brown and bubbly.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15g
- Carbohydrates: 40g
- Protein: 15g
Dish Characteristics:
- Cheesy, rich, and flavorful
- Perfect for breakfast, brunch, or dinner
- Can be made ahead of time and refrigerated or frozen
- Versatile dish that can be customized to your taste preferences
User Comments:
- "This casserole was a hit at our family gathering! It was so easy to make and incredibly delicious."
- "I love the combination of potatoes, vegetables, and cheese. It's a comfort food staple in my house now."
- "I often make this ahead of time and freeze it for those busy mornings or unexpected guests. It's a lifesaver!"
- "The crispy bacon adds an extra layer of flavor and texture to the casserole."
- "I highly recommend this recipe to anyone who enjoys hearty and satisfying potato dishes."
Special Precautions and Tips:
- To prevent the casserole from becoming watery, make sure to drain the potatoes thoroughly after boiling.
- If you don't have diced cooked bacon, you can cook 1/2 pound of bacon and crumble it into the mixture.
- This casserole can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Serve the casserole warm with additional shredded cheese and sour cream, if desired.
