In one of my rare moments of being organized, I actually planned and made dinner ahead of time. I basically searched for casserole recipes, and this one caught my eye.
Hash brown casserole… Hhmm… Why not? The ingredients were frozen Southern Style hash browns (no need to cut up your own potatoes!), bacon, cheese, green onion, garlic, onion, cream of mushroom soup, sour cream, salt and pepper.
After chopping everything that needed to be chopped, I sauteed the onion until it started turning translucent.
Then I added the garlic…
Added the frozen potatoes…Now, the original recipe calls for the potatoes to be cooked for 15 minutes. A lot of reviewers complained that their potatoes turned mushy. I looked at the package, and it only calls for 10 minutes of cooking time. I decided to go with the cooking time as shown on the package.
While the potatoes were cooking, I added in a small bowl the crumbled bacon and cheese.
Then I poured in sour cream, black pepper and cream of mushroom soup. I think I skipped the salt since the cheese, bacon, and cream of mushroom already had plenty of salt in them.
I also added the chopped green onion at this time, and mixed them all up.
Put the sour cream mixture on top of the cooked potatoes…
Mixed them up…
Transferred it to a greased baking pan..
Added the rest of the cheese on top of the casserole…
Covered it with a piece of foil that was sprayed with cooking oil to prevent the cheese from sticking to it. And let it rest in the refrigerator over night.
Then, after work, I just took the baking pan out of the refrigerator, baked it at 350F for half an hour covered, and another half an hour uncovered until the cheese turned brown and it bubbled at the edges.
Served it with fried eggs and toast, hmm… it was divine!
Print recipe here.
Hash Brown Casserole with Bacon, Onions, and Cheese
Recipe courtesy: Cooking Light via myrecipes.com
6 bacon slices, cooked and crumbled
1 cup chopped onion
2 garlic cloves, minced
1 – 32 oz package frozen Southern style hash brown
1 cup (4 oz) shredded Four or five cheese mix, divided
½ cup chopped green onion
½ cup sour cream
½ tsp salt
¼ tsp freshly ground black pepper
1 – 10.75 oz can condensed reduced sodium, cream of mushroom soup, undiluted.
In a medium heat, saute onion and garlic with olive oil until soft. Stir in frozen potatoes, and cook according to the time on package.
While the potato is cooking, in a small bowl, combine crumbled bacon, cheese, sour cream, cream of mushroom soup, salt and black pepper, and chopped green onion, mix well.
Add this mixture to the potato in the skillet, mix thoroughly.
Transfer the potatoes mixture into a greased pyrex baking pan. Top with the remaining cheese, cover with aluminum spray coated with cooking spray. Let it sit in the refrigerator for at least 8 hours or overnight.
Remove the casserole from the refrigerator and let it sit at room temperature for 15 minutes. Bake at 350F for 30 minutes covered, uncover, and bake for additional 30 minutes or until the cheese begins to brown and bubbly around the edges.