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Category: Potatoes
Prep Time: Cook Time: Total Time:
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32 oz) pkg frozen Southern-style hash brown potatoes
1 cup shredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup sour cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cream of mushroom soup, undiluted
Cooking spray
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, for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown. Serves 6
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HASH BROWN CASSEROLE WITH BACON, ONIONS, AND CHEESE
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Category: Potatoes
Prep Time: Cook Time: Total Time:
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32 oz) pkg frozen Southern-style hash brown potatoes
1 cup shredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup sour cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cream of mushroom soup, undiluted
Cooking spray
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, for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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