Hash Brown Casserole With Bacon, Onions, And Cheese

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 slices bacon
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 32 ounces frozen southern style hash brown potatoes
• 4 ounces four cheese blend cheese (classic melts four cheese blend, divided, pre-shredded)
• 1/2 cup green onion, chopped
• 1/2 cup nonfat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 10 3/4 ounces condensed cream of mushroom soup (30% reduced-sodium, 98% fat-free, undiluted)
• cooking spray

Recipe

• 1 cook bacon in a large nonstick skillet over medium heat until crisp.
• 2 remove bacon from pan and crumble.
• 3 discard drippings in pan.
• 4 add 1 cup onion and garlic to pan and cook for 5 minutes or until tender, stirring frequently.
• 5 stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.
• 6 combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl.
• 7 add potato mixture and toss gently to combine.
• 8 spoon mixture into an 11x7" baking dish coated with cooking spray.
• 9 sprinkle with remaining 3/4 cup cheese.
• 10 cover with foil coated with cooking spray.
• 11 refrigerate 8 hours or overnight.
• 12 remove casserole from refrigerator and let stand at room temperature 15 minutes.
• 13 bake casserole, covered, at 350 for 30 minutes.
• 14 uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.