Bacon Hash Brown Casserole

READY IN: 1hr 30mins
Recipe by Debbb

I got this recipe from one of those community cookbooks that my mother-in-law gave me. I modified it slightly to suit our personal tastes. I hadn't made it for a long time but made it this Christmas Eve to serve with cabbage rolls - it was a HUGE hit. So, I thought I would share. There are several hash brown casseroles already posted but none with bacon.

Top Review by Chris H.

Great recipe! My roommate made this for the first time last month, and we've made it twice since then! We did modify the recipe a bit, though. We used thick bacon pieces instead of normal bacon in our casserole (this seems to generally be cheaper than regular bacon strips at the grocery store). We also used cream of mushroom soup instead of cream of chicken, added diced red onions and bell peppers, a A LOT more cheese, lol! It turned out fantastic every time.

Ingredients Nutrition

Directions

  1. Thaw hash browns for 30 minutes.
  2. While hash browns are thawing, prepare the bacon: Using clean scissors, cut the bacon into thin strips horizontally. Fry until crispy or desired doneness. (The scissor method saves the hassle of trying to crumble the bacon after it is cooked.).
  3. In a large bowl, mix together soup & sour cream & salt and pepper.
  4. Add melted margarine & mix well.
  5. Add the cheese & bacon and then the hash browns. Continue mixing until well combined.
  6. Spread mixture into 9 X 13 pan, lightly coated with cooking spray.
  7. Bake for 1 hour at 375 degrees.

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