Potato Casserole

1/2 lb. bacon
1/2 onion, chopped
1 bell pepper, chopped (I used a red bell)
1/2 Tbsp. Creole Seasoning
1/2 tsp. black pepper
6-8 large russet potatoes, peeled and sliced
2 cans cream of mushroom soup (or use 1 can cream of mushroom and one can of cream of chicken)
1/2 cup sour cream
1 cup shredded cheddar cheese

Brown the bacon in a large frying pan. Remove from the pan and drain all but a few Tbsp. of the grease. (I had already cooked and crumbled bacon from Sam's club, so I skipped this step and used butter)

Saute onions, peppers and spices until veggies are soft.

Add the bacon and potatoes; mix well. Add the soup and mix well.

Bake in the oven at 350 degrees covered, for about 40 minutes. During the last 5 minutes of cooking remove cover and add the cheese. Cook until it melts!