Simple Fare, Fairly Simple

I've been on a pimento cheese sandwich kick lately so I figured why not incorporate it into a casserole? Yum! This was so good. The added bacon was just the right touch. Creamy, hot and delicious. A perfect side dish!



Pimento Cheese and Bacon Potato Casserole



6 - 8 potatoes  - washed and unpeeled
6 slices of bacon – diced and cooked crisp
4 ozs cream cheese  - softened
1/4 cup butter - softened
1/4 cup whole milk
1/2 tsp salt
1/8 tsp pepper
1/2 cup green pepper  - chopped
1 1/2 cups shredded cheddar cheese
2 tablespoons pimentos - diced, drained

Cook potatoes in boiling water until tender; drain and mash.

Cooked diced bacon until crisp then drain onto paper towels. Pour off all but 2 tablespoons of grease. Add diced green pepper to skillet and cook until tender.

Add cream cheese, butter, milk, salt and pepper; mix well.

Stir in green pepper, bacon, 1 cup of the cheddar cheese and pimentos.

Spread in a greased 8-inch baking dish.

Sprinkle with ½ cup grated cheese.

Bake, uncovered, at 350 degrees F for 30- 45 minutes or until browned and heated through.

Serves 5 - 6

Here's what you need. And milk. Don't forget 

the milk like I did for the photo. Oops.

Cube the potatoes and boil until tender.

Cook the diced bacon until crisp. 

Drain off most of the drippings....

..then add the green pepper to the 

skillet and cook it until it's tender.

Drain the potatoes then add the milk, 

butter, cream cheese, salt and pepper. 

Mash it all up together.

Then add the cheese, pimentos, 

bacon and green peppers. Stir well.

Dump the whole thing into a greased dish. 

I saved a little bacon to sprinkle on top.

Bake it up! Allow to cool for a few minutes before serving!

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