#3471 - Potato and Bacon Casserole

(by Shirley McNevich)

8 medium red potatoes (washed, peeled and cut into bite sized pieces)
1 cup Carnation evaporated milk
1/2 cup Breakstone's sour cream
1 tsp. salt
1/2 tsp. pepper
2 cups shredded cheddar cheese
8 slices cooked bacon (crumbled)
a few chopped green onions

In a saucepan add potato pieces and cover them with water--bring to a boil over medium heat and cook for 20 minutes or until tender. Drain the potatoes but do NOT rinse them. Return the potato pieces to the saucepan--add the Carnation milk, sour cream, salt and pepper--mash with a potato masher until mixed. Add 1 1/2 cups of the shredded cheddar cheese and half of the crumbled bacon--stir with a spoon until mixed. Spread the potato mixture into a greased 3 quart casserole dish. Bake at 350 degrees for 25 minutes or until hot. Remove from oven, sprinkle remaining 1/2 cup shredded cheddar cheese over the top. Sprinkle the remaining crumbled bacon evenly over the cheese. Sprinkle chopped green onions over the top. Return to oven and bake until cheese on top is melted.