Roxy
Starter
Baked Potato Casserole:
**I used 3 lbs. of potatoes instead of 5 lbs..used the same amount of sour cream, etc. in the recipe stated.
5 lb. red potatoes (baked and cubed)-I used 3 lbs.
**I was in a hurry so I cubed the potatoes first and then microwaved them till tender; stirring once in a while
2 cups Cubed Cheddar Cheese
1 cup sour cream
1 lb. bacon (cooked and crumbled)-I would cut it in small pieces next time I make it-put bacon on a paper towel lined plate to get the grease off
2 cups Shredded Sharp Cheddar Cheese-I used Shredded Cheddar Cheese
1 cup mayonnaise
1/2 T. pepper-I used more
Chopped Green Onions to taste-opt.-I used them
Chopped Garlic to taste-opt.-I used them
In large bowl, combine potatoes and bacon. In another bowl combine remaining ingredients. Add both mixtures and toss to coat. I sprinkled some Garlic Salt and Seasoned Salt to it..just a little. I added some more Shredded Cheddar Cheese to cover on top. Bake in a greased 4-1/2-qt. baking dish, uncovered at 325 degrees for 45-60 minutes until bubbly.
****I baked it for an hour at 350 degrees...I covered the casserole dish the last 15 minutes or so when the cheese was starting to turn a little brown.
*If you halve the recipe, only bake for 30 to 45 minutes at 325 degrees.
**I used 3 lbs. of potatoes instead of 5 lbs..used the same amount of sour cream, etc. in the recipe stated.
5 lb. red potatoes (baked and cubed)-I used 3 lbs.
**I was in a hurry so I cubed the potatoes first and then microwaved them till tender; stirring once in a while
2 cups Cubed Cheddar Cheese
1 cup sour cream
1 lb. bacon (cooked and crumbled)-I would cut it in small pieces next time I make it-put bacon on a paper towel lined plate to get the grease off
2 cups Shredded Sharp Cheddar Cheese-I used Shredded Cheddar Cheese
1 cup mayonnaise
1/2 T. pepper-I used more
Chopped Green Onions to taste-opt.-I used them
Chopped Garlic to taste-opt.-I used them
In large bowl, combine potatoes and bacon. In another bowl combine remaining ingredients. Add both mixtures and toss to coat. I sprinkled some Garlic Salt and Seasoned Salt to it..just a little. I added some more Shredded Cheddar Cheese to cover on top. Bake in a greased 4-1/2-qt. baking dish, uncovered at 325 degrees for 45-60 minutes until bubbly.
****I baked it for an hour at 350 degrees...I covered the casserole dish the last 15 minutes or so when the cheese was starting to turn a little brown.
*If you halve the recipe, only bake for 30 to 45 minutes at 325 degrees.
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