Breakfast Casserole

 8 to 16 ounces bacon, chopped
1 red bell pepper, chopped
 1/2 cup small diced onion
 8 large eggs, lightly beaten
 4-5 cups (20-24 ounces) shredded hash browns, frozen or thawed
 1 teaspoon salt (I use coarse kosher salt)
 1/4 teaspoon pepper
 3/4 cup cottage cheese
 3/4 cup sour cream
 1 cup (4 ounces) shredded cheddar cheese (preferably sharp)
 1 cup (4 ounces) shredded Swiss cheese
 Chopped green onions or chives, for garnish

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan. Set aside.
2. In a large skillet over medium heat, cook the bacon and onion until cooked through and crisp (for the bacon). Drain excess grease.
3. In a large bowl, combine the eggs, bell pepper, hash browns, cottage cheese, sour cream, and cheese. Add the bacon and onions. Mix to combine.
4. Spread the mixture evenly in the prepared pan (at this point the casserole can be covered and refrigerated overnight).
5. Bake for 40-45 minutes until lightly golden on the edges, puffy in the center, and a thin knife comes out clean from the center (add 10-15 minutes to the baking time if the casserole has been refrigerated).
6. Garnish with chopped green onions or chives. Let the casserole rest for 5-10 minutes before cutting into squares and serving.

From here

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Twice Baked Potatoes

Wash potatoes, poke at bake uncovered at 400 degrees for 45-60 minutes.

Let potatoes cool slightly; cut off the top 1/3 of each potato. Scoop the insides of potatoes into a bowl (keep the skins). Mash cheese (3 Tbs. per potato), milk (2 Tbs. per potato), salt and pepper (to taste) to potatoes (while potatoes are still warm).

Put mashed potatoes back into potato skins. Place in baking dish, sprinkle cheese on top. Bake at 350 degrees for 20 minutes.

From Diana Baumgartner

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Cheesy Potatoes

20-30 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans Cream of Chicken Soup
2 cups Sour Cream
1 1/2 cup grated Cheddar Cheese
1/2 cup melted butter or margarine
1/2 c. chopped onion

In a saucepan sautee onions in butter until onions are translucent. Add cream of chicken soup, sour cream and cheese; heat until melted. Grease 9x13 or casserole dish. Alternate layers of hash browns and soup mixture. Bake at 350 degrees for 30 minutes or until potatoes are tender.

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Mashed Potatoes

**This seems simple and obvious, but I just wanted to put this on here so my posterity would know how my mother made mashed potatoes.

Peel and dice potatoes; boil until tender. Mash in kitchenaid blender with whisk attachment; add enough milk to make it creamy.

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Quincy's Potatoes

6 potatoes
1 cup sour cream
3 oz cream cheese
1/4 cup butter
2/3 cup milk
1/2 cup cheddar cheese
1/2 cup mozerella cheese
1 1/2 tsp salt
1/2 tsp pepper

Boil potatoes.

Beat in all ingredients (cheddar being the last).

Put in casserole dish and bake at 400 degrees for 15-20 minutes.

(Can be prepared ahead of time, refrigerated and reheated.)

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Breakfast Casserole

1 lb. sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded swiss cheese
Cook bacon and onion until bacon is crisp; drain.

In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 9x13x2 inch baking dish.
Bake, uncovered at 350 for 35-40 minutes or until set and bubbly. Let stand 10 minutes before serving.

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