Liver-Bacon-Potato Casserole

• 1 lb. sliced bacon
• 2 medium onions, sliced
• 1 lb. liver, sliced
• 1 Tbsp. butter
• 1 Tbsp. flour
• 1 c. milk
• 1 tsp. mustard
• 1 tsp. Worcestershire
• 2 tsp. horseradish
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 lb. frozen potatoes (for hash browns)
• 1 c. grated sharp Cheddar cheese

1. Cook bacon until crisp.
2. Remove from skillet, drain and crumble.
3. Pour off most of fat.
4. Add onions to skillet and saute. Push aside.
5. Add liver and cook until brown and done.
6. Remove liver and cut in cubes.
7. Melt butter in saucepan and blend in flour. Gradually add milk and cook until thickened.
8. Add next 5 ingredients.
9. Put liver, onions, potatoes and 1 cup crumbled bacon in a 1 1/2-quart casserole.
10. Add sauce and mix well.
11. Mix remaining bacon and cheese and sprinkle on top.
12. Bake at 350u0b0 for about 30 minutes.

bacon, onions, butter, flour, milk, mustard, worcestershire, horseradish, salt, pepper, frozen potatoes, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=916893 (may not work)