This year we will be celebrating our 19th Annual Pumpkin Carving Party. Although the guest list and the location have morphed over the years, there are many traditions that have come out of it that are constant. One thing is my dear friend Linda’s Potato, Cheese and Olive Casserole. I am rather ashamed to admit (uh… not really) the couple of times Linda was unable to attend, I rather diplomatically suggested that she should still provide us with her yummy potatoes! So, for the past 19 years, this casserole has been a standby and always disappears quickly! I would like to thank Linda for being such a good sport and for, without fail, feeding the masses, and for sharing this recipe with us. If you have a Favorite Fall Recipe you would like to share with us, send it to email@example.com. Include a little snippet about the recipe, and if you have a blog, make sure to include a link so we can all stop by!
8 medium potatoes, cooked, peeled and diced
1/2 pound sliced bacon cut in 1″ pieces
1 pound processed American cheese cut into 1″ cubes
1 cup mayonnaise or Miracle Whip
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onions
1/4 cup sliced green olives
Butter a 9 x 13 baking dish. Fry bacon until limp. Drain and set aside. Combine potatoes, cheese, mayonnaise, onion, salt, and pepper. Pour into prepared dish. Sprinkle with bacon and olives. Bake uncovered in a preheat 350 over for1 hour or until heated through.