Kugeli Comfort Potato Dish

• 1 teaspoon butter
• 2 large onions, chopped
• 1 cup sliced baby portobello mushrooms
• 1/2 (12 ounce) package bacon
• 1 (12 fluid ounce) can evaporated milk
• 6 eggs
• 5 pounds Idaho potatoes, shredded
• 1 cup chopped sun-dried tomatoes
• salt and ground black pepper to taste
• 2 cups shredded Cheddar cheese, divided
• 1/4 cup sour cream, or to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter a 9x13-inch casserole dish.
3. Heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.
4. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
5. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease.
6. Crumble bacon.
7. Beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed.
8. Stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper.
9. Pour potato mixture, including all the liquid, into the prepared casserole dish.
10. Sprinkle bacon and 1 1/2 cup Cheddar cheese over potato mixture.
11. Bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes.
12. Sprinkle remaining 1/2 cup Cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more.
13. Serve with sour cream.

butter, onions, baby portobello mushrooms, bacon, milk, eggs, potatoes, tomatoes, salt, cheddar cheese, sour cream

Taken from allrecipes.com/recipe/kugeli-comfort-potato-dish/ (may not work)