Summer Potato Bake

Serves: 6
Preparation Time: 10
Cooking Time: 60


  • 750g potatoes, peeled and thinly sliced
  • 1 tbsp olive oil
  • 2 rashers bacon, julienne
  • 1 onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1 x 420g can Campbell’s Condensed Cream of Chicken and Corn soup
  • ½ cup low fat milk
  • 420g can corn kernels, drained
  • 1 cup grated cheese


  1. Preheat oven to 180°C.

  2. Layer potatoes in a casserole dish or individual ovenproof dishes.

  3. Heat oil in a saucepan and cook bacon, onion and capsicum until just beginning to become crisp.

  4. Add the soup, milk and corn, mix well to combine.

  5. Pour the soup mixture over potatoes then sprinkle over the cheese.

  6. Bake for 1 hour or until the potatoes are tender.


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