Hash Brown Casserole
A cheesy, potato, bacon casserole is what you crave when you crave comfort food. While bacon is the best, you can use other types of meat, such as sausage or ground beef, if you have those on hand. No worries. This can part of dinner, or even better, a great breakfast or brunch.
Game Plan: Assemble the night before, store in the fridge, and then bake off in the morning.
Wash this down with this orangey treat, like this Orange Julius recipe, and maybe have a fruit salad on the side, such as our Triple Melon Salad recipe.
- ½ pound bacon, cut into large 1-inch pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 pounds frozen shredded hash brown potatoes, thawed
- 1 ½ cups cream of chicken
- 2 cups sharp cheddar cheese, shredded
- 2 cups sour cream
- 1 green pepper, diced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Garnish with green onions
1Preheat oven to 350 degrees F. Lightly butter a 9-by-13-inch casserole dish.
2In a large sauté pan over medium high heat, add the olive oil and bacon. Cook the bacon, stirring occasionally until crisp, about 7 to 9 minutes. Drain the bacon on a paper towel lined plate, reserving 2 tablespoons of the fat left the pan.
3Return the pan to the stove top and over medium heat cook the onions until translucent, about 4 to 6 minutes. Add the garlic and cook for another 30 seconds. Let mixture cool slightly.
4In a large bowl, combine the onion mixture with the hash browns, cream of chicken, 1 ½ cups of the cheddar cheese, sour cream, green pepper, salt, and pepper. Stir well to combine.
5Pour mixture into prepared baking dish. Bake for 30 minutes. Remove the casserole from oven and top with remaining cheese and cook for an additional 15 minutes or until the cheese is melted.
6Garnish with green onions and serve warm.
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