Summer Potato Bake Recipe
- Serves 6
- Preparation Time 10MINS
- Cook Time 01HR
750g potatoes, peeled and thinly sliced
1 tbs olive oil
2 rashers bacon, julienne
1 onion, thinly sliced
1 red capsicum, thinly sliced
1 x 420g can Campbells Condensed Cream of Chicken and Corn soup
cup low fat milk
420g can corn kernels, drained
1 cup grated cheese
STEP 1 Preheat oven to 180C.
STEP 2 Layer potatoes in a casserole dish or individual oven proof dishes.
STEP 3 Heat oil in a saucepan and cook bacon, onion and capsicum until just beginning to become crisp.
STEP 4 Add the soup, milk and corn, mix well to combine.
STEP 5 Pour the soup mixture over potatoes then sprinkle over the cheese.
STEP 6 Bake for 1 hour or until the potatoes are tender.
