Bacon Hash Brown Casserole

"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."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Darkhunter photo by Darkhunter
Ready In:
1hr 30mins
Ingredients:
7
Serves:
8-10
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ingredients

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directions

  • Thaw hash browns for 30 minutes.
  • 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.).
  • In a large bowl, mix together soup & sour cream & salt and pepper.
  • Add melted margarine & mix well.
  • Add the cheese & bacon and then the hash browns. Continue mixing until well combined.
  • Spread mixture into 9 X 13 pan, lightly coated with cooking spray.
  • Bake for 1 hour at 375 degrees.

Questions & Replies

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  1. Bethany B.
    Could you add eggs to this dish?
     
  2. Markcollette
    Can this be made with freshly shredded potato instead of the hash browns?
     
  3. Rebecca K.
    Can sausage be substituted for bacon?
     
  4. d G.3584
    Can this be frozen?
     
  5. meandcasmom
    If I wanted to cut this recipe in half...what size pan would you recommend? 8x8? 9x9? Or....?
     
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Reviews

  1. Karma H.
    My husband and I love this casserole! Next time I plan to try some suggested tweaks.
     
  2. DianaEatingRichly
    Oh my goodness, this casserole was WAY too good. We had it for brunch and everyone loved the creamy, bacony, potato deliciousness!
     
  3. Theresa S.
    I puréed the cooked bacon with cream of mushroom, cream of chicken, onion, tricolored bell peppers, shredded cheese, Philadelphia cream cheese, added garlic, pepper and salt to taste. once this was all puréed together I poured it over my hash browns cubed style. Mixed well and placed in my casserole dish then cover with shredded cheese and covered with foil. Baked 45 minutes then uncovered and baked the last 15 minutes on convection to brown the top! Perfect dish ready to take for thanksgiving dinner
     
  4. Linda K.
    I have not made this yet but I would most likely add a can of mild green chilis. Will try making it this weekend as my favorite food are potatoes!!!
     
  5. 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.
     
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Tweaks

  1. Brad B.
    Even better with Cream of Bacon soup!!
     
  2. D_Foodie
    Kick it up a notch buy adding 1/2 cup minced onion and use Cream of Bacon soup instead of cream of chicken soup. Wonderful
     
  3. kcecile
    Cream of bacon soup instead of cream of chicken or mushroom soups.
     
  4. Chris H.
    - Cream of Mushroom soup instead of Cream of Chicken - Added peppers and onions - More cheese
     

RECIPE SUBMITTED BY

I am a 38 year old married woman. I have been cooking and baking since I was 10 years old. I long ago mastered the art of making something taste good & I am now working hard at perfecting the presentation aspect of food. I took a cake decorating course nearly 3 years ago which gave me lots of great ideas.
 
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