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Potato Casserole

5 lb. red potatoes. washed diced and boiled till tender
1 lb. bacon
1 onion chopped fine (Vidalia onions are best)
1 sm. red pepper chopped small
2 ribs celery chopped
1 cup sour cream
1/4 cup chopped fresh parsley
2 tsp. salt
1 tsp. white pepper
2 cups shredded Monterey jack/cheddar blend

While pot. are cooking. In a heavy skillet cook bacon till med
done, remove half and continue cooking till crispy remove from pan
and chop all the bacon. Cook all veggies in the bacon fat until
the veggies are soft but firm. Mix the sour cream, cheese, and
parsley together and add the cooked veggies to it bacon fat and
all. Add cooked bacon salt and pepper. Mix this mixture with the
cooked drained pot. Turn it all into a greased casserole dish cover
and cook at 350 for about 45 min.

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