Friday, July 01, 2005

Hash Brown Casserole with Bacon, Onions, and Cheese

Hash Brown Casserole with Bacon, Onions, and Cheese(adapted from CL)

6 center-cut bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup sharp white cheddar cheese, divided
1/2 cup chopped green onions
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can condensed 98% fat-free cream of chicken soup, undiluted

In a large pan over medium heat, cook bacon until crisp. Place the bacon on a couple paper towels to drain and then 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°.

Before baking, remove the dish from the refrigerator and let sit at room temperature for 15-20 minutes. Bake covered for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown. Serves 4-6


  1. Wow... This is a recipe that that would be well loved by many people I know. It's definitely a keeper recipe. Tell me, is Southern-style hash browns different than regular style? How?

  2. Thanks Rokh,

    Thediningdica - Sourthern-style hash browns are the cubed ones rather than shredded. Hope that helps! Thanks for visiting the site!

  3. Do you think you could sub another cream based soup for the chicken? I do not care for cream of chicken soup at all. THanks!

  4. Christina,

    Certainly! You could use Cream of Mushroom or something like that I think!