This comfort food favorite has been passed down in my family. I remember getting so excited every time my grandfather would make it for us! Although I loved the way my grandfather made it, I've added a few flavorful ingredients of my own. You'll love the bacon, potatoes, sun-dried tomatoes, and bella mushrooms in a potato bake covered with melted Cheddar cheese. Even extra tasty when served with sour cream! This dish is an excellent side dish at dinner or a wonderful addition to a brunch!

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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.

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  • Heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon.

  • Beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. Stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper. Pour potato mixture, including all the liquid, into the prepared casserole dish. Sprinkle bacon and 1 1/2 cup Cheddar cheese over potato mixture.

  • Bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes. Sprinkle remaining 1/2 cup Cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more. Serve with sour cream.

Nutrition Facts

361.7 calories; 16.79 g protein; 42.16 g carbohydrates; 14.74 g fat; 130.05 mg cholesterol; 405.19 mg sodium.Full Nutrition


Reviews (2)

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Most helpful positive review

05/01/2014
This recipe is a fair amount of work if you slice all of your veggies and shred your potatoes and cheese and you will have quite a cleanup to do. As I always do with shredded potatoes I filled my salad spinner with water put in the potatoes gave them a good whirl emptied the water and then spun them again to get the water out. There is a typo in this recipe which says to bake for...55 hours (assuming that should be 55 minutes)...sent a note to AR customer service. I didn t understand what purpose it served sprinkling on just a little more cheese at the end and then baking for another 5 minutes so I put it all on when it first went into the oven. I baked for a total of 55 minutes and it was just a little dry; would start checking at about 45 minutes in the future. No complaints about the taste it was good but it s too much work for a weekday side dish.
(6)

Most helpful critical review

01/16/2017
This sounds good and would like to try it but this is Not an authentic Lithuanian Kugeli Casserole recipe which I've made for....well all my life. My grandfather came over from Lithuania with my great-grandmother's recipe that I still make. I'll post it soon. Until then I'm gonna give this recipe a chance because it's different and sounds good! Oh do not drain the shredded potatoes Kugeli needs the potato moisture/liquid so the casserole doesn't dry out while cooking.
2 Ratings
  • 3 Rating Star 1
  • 4 Rating Star 1
05/01/2014
This recipe is a fair amount of work if you slice all of your veggies and shred your potatoes and cheese and you will have quite a cleanup to do. As I always do with shredded potatoes I filled my salad spinner with water put in the potatoes gave them a good whirl emptied the water and then spun them again to get the water out. There is a typo in this recipe which says to bake for...55 hours (assuming that should be 55 minutes)...sent a note to AR customer service. I didn t understand what purpose it served sprinkling on just a little more cheese at the end and then baking for another 5 minutes so I put it all on when it first went into the oven. I baked for a total of 55 minutes and it was just a little dry; would start checking at about 45 minutes in the future. No complaints about the taste it was good but it s too much work for a weekday side dish.
(6)
01/16/2017
This sounds good and would like to try it but this is Not an authentic Lithuanian Kugeli Casserole recipe which I've made for....well all my life. My grandfather came over from Lithuania with my great-grandmother's recipe that I still make. I'll post it soon. Until then I'm gonna give this recipe a chance because it's different and sounds good! Oh do not drain the shredded potatoes Kugeli needs the potato moisture/liquid so the casserole doesn't dry out while cooking.