Hashbrown Casserole with Bacon, Onions,and Cheese

By jetmech07

Ingredients

• 6 bacon slices
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 32oz pkg frozed shredded hashbrowns
• 1 cup (4 oz) cheddar cheese
• 1/2 cup chopped green onions
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 can cream of mushroom soup
• (needs something more)

Details

Servings 3

Preparation

Step 1

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan and crumble. Discard drippings in pan. Add regular onion and garlic to pan; cook 5 min or until tender, stirring frequently. Stir in potatoes; cover and cook for 15 min, stirring occasionally.

Combine bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7 in baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350.

Remove casserole from refrigerator, let stand for 15 min. Bake covered for 30 min. Uncover and bake additional 30 min or until bubbly around edges and cheese begins to brown.