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Steps
1
Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spread potatoes evenly in baking dish. Add cheese; stir gently to mix.
2
In medium bowl, beat eggs thoroughly with wire whisk. Add milk, garlic-herb blend, salt and pepper sauce; beat until well blended. Pour over potato-cheese mixture. Top with bacon. Cover; refrigerate at least 8 hours or overnight.
3
When ready to serve, heat oven to 350°F. Uncover baking dish; bake 30 minutes.
4
Remove baking dish from oven. Separate dough into 4 rectangles. If desired, with small canapé cutters, cut out a few shapes from each rectangle. Carefully place rectangles over hot potato mixture so corners of rectangles meet in center; do not seal seams. Carefully press edges to sides of baking dish. Place cut-out shapes on top of rectangles.
5
Bake 15 to 20 minutes longer or until potatoes are tender and crust is deep golden brown. Let stand 10 minutes before serving.
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This dish needs to refrigerate at least 8 hours before baking, so it's a great do-ahead recipe.
Be sure to figure in the standing time when using this recipe. Not only is the dish too hot to eat right out of the oven, but the stand time also allows the casserole to set up for easier cutting.
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Nutrition Facts
Serving Size:1 Serving
Calories
475
Calories from Fat
205
Total Fat
23g
35%
Saturated Fat
10g
50%
Cholesterol
245mg
82%
Sodium
1010mg
42%
Total Carbohydrate
47g
16%
Dietary Fiber
3g
12%
Sugars
9g
Protein
20g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
8%
8%
Calcium
26%
26%
Iron
12%
12%
Exchanges:
3 Starch; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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