Cheesy Bacon And Potatoes Casserole Recipes

POTATO CASSEROLE

Steps:

• Place the diced potato into a small pot. Pour in enough cold water to cover potatoes. Cover with lid and bring to boil. Reduce to simmer for 5 minutes or until they barely are fork-tender. Drain and set aside. Wipeout pot with a paper towel and set aside.
• While potatoes simmer, render out bacon slices and brown. Remove to a paper towel and pour off excess grease. Saute onions in 1 tablespoon butter in the same pan until tender, 5-7 minutes. Remove from heat.
• Place small pot you cooked potatoes in over medium heat. Melt in 2 tablespoons butter. Sprinkle in flour and whisk to create a paste. Cook 1 minute. Whisk in milk. Increase heat to medium-high and continue whisking until sauce thickens. Reduce heat and stir in cream, cream cheese, salt, pepper, nutmeg, and 1/2 cup grated cheese. Stir until cheeses melt and sauce is smooth.
• Pour cooked potatoes, bacon, onions and sauce into a large bowl. Stir to coat. Pour entire contents of bowl into greased baking dish. Top with remaining 1/2 cup of cheese. Bake at 375 degrees for 20-30 minutes covered with foil. Place under broiler to brown the top if desired. Serve hot.

CHEESY BACON POTATO CASSEROLE

Steps:

• Cut bacon into 1-inch slices and cook bacon. Drain bacon grease
• Preheat oven to 350
• In a large mixing bowl, combine potatoes, bacon, condensed cream of chicken soup, cheddar, sour cream, garlic powder and onion powder. Mix well.
• Pour into a 9x13 rectangular casserole dish. Drizzle melted butter onto dish
• Bake in oven for 1 hour
• Remove and cool for 15 minutes. Garnish with fresh parsley (optional).
• Serve and enjoy!

CHEESY CANADIAN BACON & POTATO CASSEROLE

Steps:

• In a food processor, combine the soup, cottage cheese and sour cream; cover and process until smooth., In a large bowl, combine the potatoes, garlic powder and pepper; stir in Canadian bacon and soup mixture. Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 50-55 minutes or until bubbly. Let stand for 15 minutes before serving.

CHEESY CHEDDAR POTATO CASSEROLE WITH BACON

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups cheddar; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until cheddar is melted.

CHEESY BACON, POTATO, AND EGG CASSEROLE

Steps:

• Preheat oven to 350. Grease a 9x13 inich baking dish with nonstick cooking spray and set aside.
• Cook bacon according to package directions and dice once cool.
• Crack 12 eggs into a large mixing bowl. Whisk in 1 cup of half and half or milk.
• Stir in 1/2 teaspoon Lawry's seasoning, black pepper, salt, yelllow mustard powder, and paprika.
• To the mixing bowl, add 2 cups diced breakfast potatoes and 1 1/2 cups shredded hash brown breakfast potatoes, 1 cup cheddar cheese cubes, and 1 cup shredded cheddar cheese. Mix well.
• Reserve half cup fresh veggies/herbs and 1/2 cup chopped bacon for garnish. Add the remaining veggies/herbs and bacon to mixing bowl and mix well.
• Pour mixture into prepared baking dish. Top with remaining bacon, veggies, herbs, and cheese.
• Bake in oven 50 minutes or until egg mixture is set in center. Cover with foil half way through baking.
• Allow casserole to slightly cool before serving.