Coarsely chop bacon and fry with onion till bacon crisp and onion tender. Drain.
Meanwhile open cans, rinse and drain potatoes. Carefully stir together all remaining ingredients, except shredded cheese. Fold in well drained potatoes. If you don't have a big enough bowl, you can mix it together in 2 batches.
Layer 1/2 the potatoes mixture in a 13x9 baking dish. Sprinkle with cheddar cheese. Repeat layers. Cover and refrigerate no less than 8 hours, 24 is best.
Bake in preheated 350 degrees F oven 1 hr to 1 hr 15 minutes till bubbly, stirring once. I also add another layer of shredded cheese after stirring.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.