Hash Brown Casserole with Bacon, Onions, and Cheese
Hash Brown Casserole with Bacon, Onions, and Cheese is a gluten free main course. This recipe serves 6. One portion of this dish contains around 16g of protein, 23g of fat, and a total of 491 calories. Head to the store and pick up cream, pepper, onion, and a few other things to make it today. To use up the condensed milk you could follow this main course with the Eggless Chocolate Souffle as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes.
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.
Remove casserole from refrigerator; let stand at room temperature 15 minutes.
Bake casserole, covered, at 350 for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.