Hash Brown Casserole with Bacon, Onions, and Cheese
6 bacon slices
4 extra large eggs
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) frozen Southern-style hash brown potatoes
1 cup (4 ounces) pre shredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions or substitute with chives
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can condensed cream of mushroom soup, undiluted
Options: Sliced sauteed mushrooms - O'brien potatoes - crumbled sausage - garlic
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, eggs, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11x7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray.
Preheat oven to 350º
Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 10 to 15 minutes or until thermometer inserted in center reads 160º. Should be bubbly around the edges and golden brown.
A whole meal in a single dish!