Recipes Hash Brown Casserole with Bacon, Onions, and Cheese (Breakfast, Holidays)

Number of Servings
    • 6 bacon slices
    • 1 cup chopped onion
    • 2 garlic cloves, minced
    • 1 (32 oz.) package frozen Southern-style hash brown potatoes
    • 1 cup (4 oz.) shredded four cheese blend, divided
    • ½ cup chopped green onions
    • ½ cup fat-free sour cream
    • ½ tsp. salt
    • ¼ tsp. freshly ground black pepper
    • 1 (10.75 oz.) can 30% reduced sodium, 98% fat free condensed cream of mushroom soup, undiluted
    • nonstick cooking spray



Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan and crumble. Discard drippings from pan. Add 1 cup onion and garlic to the pan and cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes, and then cover and cook for 15 minutes, stirring occasionally. Combine the crumbled bacon, ¼ cup cheese, green onions, sour cream, salt, pepper and soup in a large bowl. Add the potato mixture and toss gently to combine. Spoon mixture into an 11” x 7” baking dish coated with nonstick cooking spray and sprinkle with the remaining ¾ cup cheese. Cover with foil coated with nonstick cooking spray. Refrigerate for 8 hours or overnight. Preheat oven to 350° F. Remove casserole from refrigerator and let stand at room temperature 15 minutes. Bake the casserole, covered, at 350º F for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and the cheese begins to brown.

Nutrition Information

293 calories; 10g fat (31% calories from fat); 12.2g protein; 41.4g carbohydrate; 4.7g fiber; 31mg cholesterol; 720mg sodium