Ingredients

The following ingredients have 10 Servings
  • 2 cans (10 3/4 oz each) condensed cream of potato soup (, undiluted, do not add water)
  • 16 ounces sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 cups shredded cheddar cheese (, divided)
  • 1 pound cooked bacon (, chopped, and divided)
  • 30 ounces shredded hash brown potatoes

Instruction

  • Preheat the oven to 400 degrees F. Coat a 9x13 baking dish thoroughly with nonstick spray.
  • Using a very large bowl, mix together the condensed soup, sour cream, salt, pepper, onion powder, and garlic powder until fully incorporated and smooth.
  • Then stir in 2 cups of shredded cheddar cheese and about half of the chopped bacon. Stir in the hash brown potatoes.
  • Transfer the mixture into the prepared pan, spread into an even layer.
  • Bake the casserole, covered, for 40 minutes.
  • Remove it from the oven and sprinkle on the remaining 1 cup of shredded cheese and the remaining bacon.
  • Return the casserole to the oven to continue baking, uncovered, for another 10 minutes.
  • Serve and enjoy!