Granma's Christmas Casserole Recipe

1 pound bacon slices
2 cups diced potatoes
2 cups diced ham or cooked ground sausage
2 red bell peppers, chopped
2 green bell peppers, chopped
1½ cups chopped onions
Two 2-ounce cans sliced ripe olives, drained
1 cup sliced mushrooms
12 eggs
3 cups milk
1 cup biscuit mix
1½ teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic pepper
½ teaspoon dried parsley
2 cups shredded mild Cheddar
2 cups shredded mozzarella
One 16-ounce container salsa
One 16-ounce carton sour cream

1. Preheat the oven to 375 degrees F. Grease a 13 x 9-inch glass baking dish.
2. Heat a large skillet over medium-high heat. Add half of the bacon and cook until crisp, stirring frequently. Drain on paper towels; discard the drippings. Repeat with the remaining bacon. Crumble and set aside.
3. Layer the potatoes, ham, red pepper, green pepper, onion, olives, mushrooms, and bacon in the order listed in the prepared pan.
4. Whisk the eggs in a medium bowl until well beaten. Add the milk, biscuit mix, salt, black pepper, garlic pepper, and parsley and stir until well blended. Pour evenly over the potato mixture; cover the casserole with foil. Line the oven rack with foil to catch any drippings.
5. Bake for 1 hour, uncover, and bake for 20 minutes longer, or until a knife inserted in the center comes out clean. Sprinkle the Cheddar and mozzarella evenly over the top and return to the oven for 10 to 15 minutes, until the cheese melts and begins to brown.
6. Remove from the oven and let stand 15 minutes. Top each serving with a dollop of salsa and sour cream.


Serves 12.