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Big Momma's Red Tater Casserole

There are lots of loaded potato casseroles recipes around, and I guess you could call this one, too.  I created it one night when I need to use up some red potatoes.  My family enjoys it.  It is a tasty side dish. 


8-10 red potatoes
1 can cream of chicken soup, undiluted
½ medium onion, diced
½ small red or green
bell pepper, diced
5 strips bacon, fried and crumbled
½ cup shredded Colby Jack cheese
3 Tablespoon sour cream
2 green onions, diced
½ teaspoon garlic powder
½ teaspoon pepper
¼ cup shredded Colby Jack cheese for topping


Wash red potatoes.  Don’t peel.  Slice into rounds.  I usually get 4 cuts/slices per potato.  Place potatoes in pot and cover with water.  Bring to a boil and boil 6 minutes.  They should not be completely done.  Drain in colander and allow to cool.

Preheat oven to 350 degrees.

While potatoes are cooling, fry bacon.  Drain and crumble. 

In a mixing bowl, combine soup, onion, bell pepper, sour cream, ½ cup Colby Jack cheese, garlic powder, pepper, and half the green onions.  Mix well.  Add drained potatoes and gently fold them into mixture, making sure you don’t break or mash the slices.

Spray a casserole dish and pour in potato mixture.  Sprinkle ¼ cup of Colby Jack cheese on top.  Top cheese with bacon crumbles and remaining green onions.

Bake for 20-30 minutes.  Sides should be bubbly and top cheese melted and slightly browned. 


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