Though filling enough as a main dish, you can also serve smaller portions of this creamy, cheesy casserole as a tasty side to scrambled eggs. We enjoyed the way the Classic Melts cheese blend melted over the casserole; substitute cheddar cheese if you can't find this product.
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
How to Make It
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.
I've made this twice now. The first time, I followed the recipe to a "T". I thought it was great. My hubbie loved it as did the kids. Since we're trying to cut as many carbs from our diet as we can, I decided to change the recipe. Rather than the hash browns, I took a large head of cauliflower and broke it up into tiny flowerettes. For the part where you cook the potatoes with the onions and garlic, I only browned the cauliflower (did not cook it through as I didn't want it to turn to mush during the hour baking process). Rather than using the Cream of Mushroom soup, I used 8 ounces of cream cheese. Since I was going to lose the flavor of the soup, I sauteed some mushrooms and added those into the mix, along with some herbs and spices. Everything else remained the same. Do watch closely during the last 30 minutes as it has a tendency to burn easily. Either way, this is a great recipe!
Used sausage instead of bacon and a blend of swiss and cheddar cheese. I also didn't refrigerate overnight but cooked the dish after assembly. It was really good although I wouldn't serve it as a main dish. This seems more like a side dish That could be served for breakfast or dinner. Good solid recipe!
Slight deviation makes a great breakfast casserole
Loved this! I also didn't let it sit overnight and just baked it for 30 minutes after I cooked up all the ingredients. Mine was not soggy at all - just perfectly soft and creamy as you'd expect it to be. I sub'ed Cream of Onion soup for the Cream of Mushroom because my bf doesn't like mushrooms and we both loved it. Even better reheated as leftovers for work the next day.
Oh my! Trying to find ways to spruce up breakfast for my athletic teenage daughter.
This recipe will go into the rotation.
I used fresh Southwestern hash potatoes instead of frozen, and did not prep the night before- made fresh this morning. Soooo tasty . . . it doesn't seem like a low fat recipe.
The Southwestern potatoes made this a bit spicy . . . will try regular hash browns next time, but this was truly fabulous!
My family and I enjoyed very much. Not mushy at all and plenty of flavor. I followed recipe exactly as written. EXCEPT I didn't let it sit over night nor did I bake as long as stated. I prepared the ingredients this morning and then baked it in the oven for 30 minutes, removed foil and baked 5 minutes longer to brown a little on the top. Will definitely make again.
Use simply potatoes brand refridgerated southwest potatoes. Cook in a non stick pan without added oil, for 15-20 minutes on very low heat. Then follow recipe as directed. These potatoes are a MUST!!!! No mashed potato texture, a medium amount of spice! Delicious!!!!
so great! made a few changes- added 5 eggs and some milk, no soup. used diced potatoes in a 9x13 pan. didn't set overnight- cooked about 25 minutes and was tasty! I would reduce potato amount and increase egg amount next time!ReplyShareMore
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