Hash Brown Casserole With Bacon, Onions, and Cheese

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Recipe by AmyZoe

This is surprisingly good for a lower-fat recipe. I actually had reduced-sodium bacon, reduced fat sour cream and cheese (only because it was on sale), but I used regular condensed cream of mushroom soup. I will post this as written, but feel free to substitute with items that are not low-fat or non-fat. I used a non-fat cheddar because I didn't have the four cheese blend, but I must confess that regular cheese melts better, and I prefer the texture. I'm not familiar with the classic melts for cheese blend, but my guess is it melts like regular cheese. I wanted it for breakfast so I skipped refrigerating overnight, and it still tasted delicious. This would be a great recipe to prepare in the evening to have ready for breakfast the next day. Recipe courtesy of Cooking Light.

Ingredients Nutrition

Directions

  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.

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