Hash Brown Casserole With Bacon, Onions, and Cheese

"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."
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Ready In:




  • 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 and 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 and toss gently to combine.
  • Spoon mixture into an 11x7" 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.
  • Remove casserole from refrigerator and 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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