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

Ingredients

6 slices bacon
1 cup onion, chopped
2 garlic cloves, minced
32 ounces frozen southern style hash brown potatoes
4 ounces four cheese blend cheese (classic melts four cheese blend, divided, pre-shredded)
1/2 cup green onion, chopped
1/2 cup nonfat sour cream
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
10 3/4 ounces condensed cream of mushroom soup (30% reduced-sodium, 98% fat-free, undiluted)
cooking spray

Preparation

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 and 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 and toss gently to combine.
Spoon mixture into an 11x7\" 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.
Remove casserole from refrigerator and let stand at room temperature 15 minutes.
Bake casserole, covered, at 350 for 30 minutes.
Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.