Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Baked Potato Casserole




Source of Recipe


Internet


List of Ingredients




8 medium russet potatoes (about 3 pounds), peeled or unpeeled, cut into 1/2-inch chunks
12 ounces sharp white Cheddar cheese, shredded (about 3 cups)
1 cup mayonnaise
1 medium onion, coarsely chopped
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
8 ounces bacon, cut into 1/2-inch pieces, partially fried and drained
1/3 to 1/2 cup sliced pimiento-stuffed green olives


Preheat oven to 325 degrees.

In 9-by-13-inch glass baking dish, mix potatoes, cheese, mayonnaise, onion, pepper and salt until well blended. Sprinkle bacon and olives on top.

Bake, uncovered, 1 hour and 30 to 40 minutes, or until top is browned and potatoes are tender when pierced with fork. Use a bulb baster to remove fat before serving.

Makes 8 to 10 side-dish servings or 12 or more servings as part of a larger spread.



Recipe