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German Potato Casserole




Source of Recipe


Reminisce Magazine


List of Ingredients




German Potato Casserole

5# red potatoes, peeled, cut in 1/2" cubes
1# bacon, diced, cooked crisp and drained (reserve 1 TBS. drippings)
8 hard-cooked eggs, chopped
1 lg. onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. mayonnaise*
3 TBS. cider vinegar
2 TBS. worcestershire
1# velveeta, cubed

Cook potatoes til tender; drain.
In large bowl, gently toss potatoes, bacon, eggs, onion, salt and pepper.
Combine mayo, vinegar, worcestershire and reserved bacon drippings; add to potato mixture and toss to coat.
Divide half the mixture between one greased 9x13 baking dish and one 9" square baking dish. Top with half the cheese cubes. Repeat layers. Bake, uncovered, at 350° for 40-45 min. or until golden brown.
16-20 servings.
*Reduced fat or Fat-free mayo is not recommended for this recipe.

Recipe