Hash Browns Casserole With Bacon, Onions, And Cheese - cooking recipe

Ingredients

6 slices bacon
1 cup onion, chopped
2 garlic cloves, minced
1 (32 ounce) package frozen southern style hash brown potatoes
1 cup pre-shredded four cheese blend, divided
1/2 cup green onion, chopped
1/2 cup nonfat sour cream
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (10 3/4 ounce) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
cooking spray

Preparation

Cook bacon in a large skillet on medium heat until crisp. Remove bacon from pan and crumble.
Pour off the drippings, add the onion and garlic to pan and cook for 5 minutes or until onions are tender. Stir frequently.
Add the potatoes. Cover and cook for 15 minutes, stirring occasionally.
In a large bowl combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup.
Add potato mixture and toss gently to combine.
Spoon the mixture into an 11 x 7-inch baking dish coated with cooking spray.
Sprinkle the remaining 3/4 cup cheese over the top and cover with foil coated with cooking spray.
Refrigerate 8 hours or overnight.
Preheat oven to 350\u00b0.
Remove casserole from the refrigerator. Let stand at room temperature 15 minutes while your oven preheats.
Bake covered at 350\u00b0 for 30 minutes. Uncover and bake 30 additional minutes or until bubbly around edges and cheese begins to brown.