Bacon and Cheese Casserole -

Bacon and Cheese Casserole

(6 slices) bacon
(1 cup) onion, chopped
(2 cloves) garlic, minced
(32 oz. package) frozen Southern-style hash brown potatoes
(1 cup) pre-shredded Classic Melts Four Cheese blend, divided
(1/2 cup) green onions, chopped
(1/2 cup) fat-free sour cream
(1/2 tsp.) salt
(1/4 tsp.) freshly ground black pepper
(1 10.75-oz. can) condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted

Breakfast

Crispy bacon, cheese and hash browns come together with aromatic vegetables in this high-protein breakfast casserole.

About 30 minutes (plus 8 hrs chilling)

About 1 hr 30 minutes

1Place a large nonstick skillet over medium heat. Add bacon, cook until crisp. Remove from pan, set aside. Discard drippings.
2Place pan back over medium heat. Add 1 cup onion and garlic, cook 5 minutes, stirring frequently. Add potatoes, stir to combine. Cover and cook 15 minutes, stirring occasionally.

3Crumble the bacon and in a large bowl, combine it with 1/2 cup cheese, green onions, sour cream, salt, pepper and soup. Toss with potato mixture.

4Spray an 11x7 inch baking dish and a piece of foil with cooking spray. Pour mixture into pan, top with rest of cheese and cover with greased foil. Refrigerate at least 8 hours, up to overnight.

5Preheat oven to 350°F. Let casserole sit at room temperature for 15 minutes, then bake with the foil on for 30 minutes. Remove foil and bake another 30 minutes, until lightly browned and bubbly. Enjoy!

Serving Size: 1 cup

Amount Per Serving:

Recipe Category: Breakfast

Recipe Subcategory: Casseroles

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Pork, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.