I tried a new casserole (hurray for Pinterest!!) Saturday morning.  It was a big hit with the brunch crowd, so I thought I’d give you my version in case you are feeding hungry company some morning this winter.  There are a lot of variations of this kind of casserole and you can find a lot of different recipes on line.

POTATO BACON CASSEROLE

1 large bag (8 cups) of frozen shredded potatoes
1 cup chopped onions (I used frozen chopped onions)
2 pkg of bacon, cooked and crumbled (I cooked this two days before, baked in the oven)
4 cups of cheddar cheese (the recipe called for 2 cups but we love cheese)
2 cans (total of 24 fluid oz) evaporated milk
2 eggs, lightly beaten
2 tsp. salt

Grease a 9 X 13 pan, and preheat oven to 350.

Layer 1/2 potatoes, 1/2 onions, 1/2 bacon and 1/2 cheese, then repeat.  Mix the egg, milk and salt, then pour over the potato layers.  Bake 1 hour.

I assembled the potato layers the day before, then poured the milk mixture over it in the morning before baking.

I also served yogurt-strawberry-granola parfaits and pastry.

And yes, that is another one of my vintage tablecloths.  I cannot resist buying them, though I am trying to.  Honest, I am.

The napkins are from a thrift store, the ruby-flashed glassware is something I’ve collected for years, the silver plate utensils came–in pieces here and there– from Ebay and the napkin rings were purchased in New Orleans, on a trip with my mother in December, 2000.

Having company is a great excuse to set the table!