Need a delicious breakfast casserole? Or having brunch? This potato bacon casserole is an old family favorite and is easily adjustable to your own personal taste.
We enjoy the green olives in ours, other people like green peppers and yet others want no part of it but the bacon, cheese and potatoes!
This doesn’t require a bread crumb topping but we sometimes add them, or crushed chips for a different look and taste.
Give this a try. It’s quite easy and delicious!

You will need:

Large skillet
Large saucepan
9 x 13 baking dish
Slotted spoon
Large bowl
Medium bowl

1 # bacon, fried crisp and chopped
4 #’s potatoes, peeled washed and diced in cubes
16 oz. cheese cubes ( We use Velveeta )
1 lg onion, diced small

2 cups mayonnaise ( We use Hellmanns )
1/2 cup sliced pimento stuffed olives ( optional )
1 cup seasoned bread crumbs or crushed potato chips ( optional )
Salt and pepper to taste

Directions

Preheat oven to 350*

Cover potatoes in saucepan with water, add tsp. of salt and bring to boil on medium heat. Reduce heat and simmer until almost fork tender ( not mushy )

Fry bacon until crispy. Drain on paper towel, cool and chop.

Drain potatoes and place in large bowl while still hot. Stir cheese in slowly so as not to mash the potatoes. Stir lightly until cheese is melted.

Place mayo, onion and bacon in medium bowl and mix. Stir this into potato /cheese mixture and gently blend with slotted spoon.

Pour into baking dish and bake for about 40-50 minutes. If adding bread crumbs or chips sprinkle on top the last 20 minutes of cooking.

Remove from oven and cool 5-10 minutes. Serve while hot and enjoy!