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Hash Brown Casserole with Bacon, Onions, and Cheese: Submitted by: D. Moore | Date Added: 12 Dec 2014
Listed in: Casseroles

6 bacon slices
4 extra large eggs
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) frozen Southern-style diced hash brown potatoes
1 cup (4 ounces) pre shredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions or substitute with chives
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can condensed cream of mushroom soup, undiluted
Cooking spray

Options: Sliced sauteed mushrooms - O’brien potatoes - crumbled sausage - garlic - Cream of Potato - Cream of Celery or Cheddar Cheese soup

Cooking Instructions

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, eggs, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11x7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray.

Preheat oven to 350°

Bake casserole, covered, at 350° for 30 minutes. Uncover and bake an additional 30 minutes or until thermometer inserted in center reads 160°F. Should be bubbly around the edges and golden brown.

A whole meal in a single dish!

NOTE: I did not fry my potatoes, I added them still frozen and it turned out great.

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Visitor Comments (1):

I have made this recipe several times now. I have substituted the soup with both Cream of Potato and Cheddar Cheese. I have also substituted the potatoes for O'brien potatoes. It has turned out fantastic. This meal also reheats well, that is if there is any left over. Left by: David (12 Dec 2014)


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