It doesn't get much more comfort-foodie than this!
This is what happens in my house when I have odds and ends that I need to use up. The brainstorming begins and ends with a big ol' dish of deliciousness. Well, most of the time anyway. Not all creations are created equal. But this casserole was a winner, hands down!
INGREDIENTS:
3 Large Baking Potatoes
8 Slices Bacon
2 C. Shredded Cheddar Cheese
1 Jalapeño (optional)
2 C. Shredded Chicken (also optional)
1/2-1 C. Sliced Green Onions
2 C. Milk
1 tsp flour
2 tbsp Oil
1/2 tbsp garlic powder
1/2 tbsp onion powder
Salt-Pepper to taste.
Sour Cream for topping-optional.
INSTRUCTIONS:
Preheat oven to 425
First off, cook your bacon. I baked mine while I was preparing everything else for about 15 minutes. Chop potatoes into one inch cubes and toss with 2 tbsp oil in a bowl. Sprinkle with salt and pepper and roast for 20-30 minutes or until tender. Crumble bacon, slice green onions, and dice jalapeño (after removing ribs and seeds). Once potatoes are done, heat 2 C milk on stove until hot. Add 1 C cheddar cheese and mix well until almost dissolved. Now add 1 tsp flour and whisk.
Combine potatoes, 1/2 of your crumbled bacon, chicken, jalapeño, and 1/2 of your green onions in a large bowl. Pour in milk mixture and stir softly.
Reduce oven temperature to 400
Pour into a greased 9x13in. pan and bake for 20 minutes
Take out and top with cheese, remaining bacon and remaining green onions.
Return to oven and bake until cheese is melted to your liking.
Let cool 5-10 minutes before serving.
Top with sour cream.
**We had this as a dinner, you can also make this as a side dish.
