This is a filling breakfast or dinner side dish to make the night before and the next morning bake the casserole for an hour. If you cook it for dinner, refrigerate it for 8 hours before baking.
Hash Brown Casserole with Bacon, Onions and Cheese
- 6 bacon slices
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 (32 oz.) pkg. frozen Southern style hash brown potatoes, thawed (O’Brien potatoes with peppers and onions are very good)
- 1 cup shredded 4 cheese blend, divided
- 1/2 cup green onions, sliced
- 1/2 cup sour cream
- salt to taste
- 1/4 tsp. black pepper
- 1 (10.75 oz.) can cream of chicken or mushroom soup, undiluted
Cook bacon until crisp; remove and crumble. Discard most of the drippings and add 1 cup onion to the pan and cook for 5 minutes. Add the garlic and cook another minute. Stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.
Combine the bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper and soup in a bowl. Add the potato mixture, toss gently to combine. Spoon into a 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover and refrigerate overnight.
Remove casserole from refrigerator and let stand at room temperature for 30 minutes. Preheat the oven to 350°F and bake covered for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
Serves 6-8
Prior to baking…
