HASH BROWN CASSEROLE (Adapted from MyRecipes.com)
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
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, salt, pepper, and soup in a large bowl.
Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch 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.
Preheat oven to 350 degrees F. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
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