 | | Directions | - Melt margarine or butter in large skillet.
- Add onion, cook until golden and tender; approximately 6-10 minutes.
- Turn off heat.
- Squeeze excess moisture from potatoes.
- Add to onion mixture alog with soup, sour cream, cheese, ham, red peppers, mustard and salt and pepper. Stir to combine.
- Spoon into greased baking dish.
- Bake covered at 350° F. for 45 minutes.
- Uncover, sprinkle with bacon and bake for an additional 15 minutes or until browned on top.
- Let stand for 10 minutes before serving.
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Prep Time: 20 minutes
Cook Time: 1 hour
Container: 9 x 13 baking dish, large skillet
Servings: 12
|  | | Ingredients | | - | | 6 bacon slices, cooked, crumbled, set aside |
| - | | 3/4 cup onion - chopped |
| - | | 1/3 cup butter or margarine |
| - | | 1 package (30 oz.) country style hashbown potatoes, thawed |
| - | | 1 can (10 3/4 oz.) cream of chicken and herb soup |
| - | | 1 container (16 oz.) sour cream |
| - | | 2 cups monterey jack cheese |
| - | | 2 cups diced ham |
| - | | 1/3 cup jarred sweet red pepper strips, drained, chopped |
| - | | 2 tablespoons Dijon mustard |
| - | | salt and pepper |
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