Hash Brown Breakfast Casserole

From The Culinary Couple | Source Cooking Light via Megan Wiley


  • 6 slices bacon
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 – 32 oz package frozen Southern-style hash brown potatoes, thawed
  • 1 cup shredded cheddar cheese
  • 1/2 cup fat-free sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 – 10.75 oz can condensed 30% reduced-sodium, 98% fat free cream of mushroom soup, undiluted


  1. Cook bacon in a large non-stick skillet over medium heat until crisp. Remove bacon from pan and crumble. Discard drippings from pan. Add onion and garlic; cook for 5 minutes or until tender, stirring frequently. Add potatoes, cover and cook for 15 minutes, stirring occasionally.
  2. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and mushroom soup; toss gently to combine. Spoon mixture into an 11×7-inch baking dish coated with cooking spray.  Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate for 8 hours or overnight.
  3. Preheat oven to 350°F.
  4. Remove casserole from fridge, let stand at room temperature for 15 minutes. Bake casserole, covered for 30 minutes, and then uncovered for 30 minutes or until casserole is bubbly around the edges and cheese is brown.