Despite the same badge this month we are not really hopping. Only two of us are posting so at the end of my post I will provide the link for you to check out Melissa's breakfast quiche. It's not too soon to be gathering up some new breakfast menus for the new school year so that is what Melissa and I are sharing. Enjoy!
Hash Browns Casserole with Bacon, Cheese and Onions
- 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 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
- Cooking spray
- 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°.
- Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.