Italian Potato Casserole with Sweet Peppers

1lb. potatoes, peeled, cut into even pieces, boiled until tender & sliced
1 medium red or green pepper, sliced
1/2 medium onion, chopped
1/4 t. seasoning salt
1/2 lb. bacon, fried & crumbled
pepper to taste
1 T. olive oil
1/2 mushroom, sliced
1/2 lb. Italian sweet peppers, sliced
3 eggs, beaten
1 1/2 c. cream or whole milk
2 large tomatoes, peeled, seeded and chopped

After potatoes have cooked and drained, place the sliced potatoes in a 9" oven proof dish. Saute onions and mushrooms until just soft. Beat together eggs, cream and salt and pepper. cover the potatoes with the the peppers, mushroom and onion, half the bacon and tomato. Pour in the beaten egg mixture and cover with foil. Bake at 350 for 35 minutes. Uncover and add the rest of the bacon (and optional 1-2 c. grated cheese). Return to oven uncovered for 10 minutes, or until top is nice and golden and a knife comes out clean.