Ingredients

The following ingredients have 4 Servings
  • 1 pound bacon (cut into ¼-inch slices and cooked, divided)
  • ½ medium yellow onion (finely chopped)
  • 1 30 ounce package frozen shredded hash browns
  • 6 tablespoons butter (divided)
  • 1 can cream of mushroom/chicken soup
  • 12 ounces sour cream
  • ½ cup milk
  • 3 cups shredded cheese (your favorite, divided)
  • Cooked bacon
  • Chopped tomatoes
  • Crushed crackers
  • Sliced scallions
  • Sour Cream
  • Shredded cheese
  • Fried Onions (such as French's)

Instruction

  • Adjust oven rack to middle position and spray a 13x9-inch casserole dish with nonstick cooking spray.
  • Cook bacon over medium-low heat until crisp. Pour off all except 1-tablespoon bacon drippings, and reserve the drippings, in an airtight container, in the fridge for future use.
  • Cook the diced onions in the tablespoon of bacon drippings still in the pan over medium-low heat until translucent and softened.
  • In a large bowl, whisk together ¼ cup melted butter, soup, sour cream, milk, cooked onions, 1 cup cheese and ½ the crisped bacon pieces.
  • Add the potatoes, and stir well.
  • Transfer the potato mixture to the prepared pan and press it slightly down in an even layer. Top with 2 cups cheese.
  • Bake at 350°F for 45-60 minutes or until bubbly and hot throughout. If the cheese is browning too quickly, tent with aluminum foil. The internal temperature should register at least 165°F-175°F.
  • Remove from the oven and let set for 10 minutes before serving.
  • Serve with your favorite toppings, and…
  • Enjoy!