Description
Looking for a tasty but simple casserole? This one is loaded with hash browns, bacon and onions.
Ingredients
- 1 Tablespoon Butter
- 1-¼ cup Yellow Onion, Diced
- 30 ounces, weight Shredded Hash Browns
- 1-¼ cup Mild Cheddar And Monterey Jack Cheese Blend, Divided
- 8 slices Cooked Bacon, Crumbled
- 10 ounces, weight Can 98% Fat Free Cream Of Mushroom Soup
- ¼ teaspoons Pepper
- ½ teaspoons Salt
- 1 teaspoon Parsley Flakes
- 10 ounces, weight Original Rotel Tomatoes, Drained
Preparation
Heat large nonstick skillet on medium heat and add butter. When butter is almost melted, add in the onions and saute for 5 minutes. Add in the hash browns and cover the skillet and cook for 7 minutes. Flip the hashbrowns over and cook for an additional 7 minutes covered.
Preheat the oven to 350ºF. Add the hash brown mixture to a very large mixing bowl. Stir in 1/2 cup cheese, bacon, mushroom soup, pepper, salt, parsley flakes and Rotel tomatoes. Mix everything really well and pour into a large greased casserole dish. Top with the remaining cheese.
Cook covered for 30 minutes and then uncover and cook for an additional 15 minutes.
