Hash Brown Casserole with Bacon, Onions, and Cheese

 photo credit: http://www.myrecipes.com



Hash Brown Casserole with Bacon, Onions, and Cheese

original recipe: http://www.myrecipes.com/recipe/hash-brown-casserole-with-bacon-onions-cheese-10000001120354/

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) preshredded Classic Melts Four Cheese blend, divided
  • 1/2 cup chopped green onions
  • 1/2 cup fat-free sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
  • Cooking spray

Instructions:

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.

Combine crumbled bacon, 1/4 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 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350�.

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.

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