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Hash Brown Casserole with Bacon, Onions, and Cheese

Source of Recipe


Cooking Light



List of Ingredients



• 6 bacon slices
  
• 1 cup chopped onion
  
• 2 garlic cloves, minced
  
• 1 (32-ounce) package frozen Southern-style hash brown potatoes
  
• 1 cup (4 ounces) pre-shredded Classic Melts for Cheese Blend, divided (if unavailable, substitute Cheddar cheese)
  
• ½ cup chopped green onions
  
• ½ cup fat-free sour cream
  
• ½ tsp salt
  
• ¼ tsp freshly ground black pepper
  
• 1 (10.75-ounce) can condensed 30% reduced sodium, 98% fat-free cram of mushroom soup, undiluted
  
• Cooking spray
  






Instructions



1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
   
   
2. Combine crumbled bacon, ¼ cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray. Sprinkle with remaining ¾ cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
   
   
3. Preheat oven to 350° F.
   Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake an additional 30 minutes, or until bubbly around edges and cheese begins to brown.
   
   Makes 6 servings.
   
   






Final Comments


Though filling enough as a main dish, you can also serve smaller portions of this creamy, cheesy casserole as a tasty side to scrambled eggs.