Recipes Hash Brown Casserole with Bacon & Cheese (Appetizer, Holidays)

    • 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, 12.2g protein, 41.4g carbohydrate, 4.7g fiber, 31mg cholesterol, 720mg sodium