(I have to call it Hashbrown “Bake” when I talk to Allen because he doesn’t like the word casserole…) Anyhow, this isn’t the healthiest thing, by far, but it’s tasty and I think it’s good for a chilly rain day. We had it for dinner but it’d be just as good for a make ahead type breakfast that you just have to pop in the oven.
Cook 6 slices of bacon, crumble.
Add 1 chopped onion and 2 minced garlic cloves to bacon grease. Saute 5 min.
Stir in 32oz potatoes o’brien (the square hashbrowns with peppers and onions mixed in). Cook for 15 min.
Combine bacon, 1/4cup cheddar cheese, 1/2cup sliced green onions, 1/2cup sour cream, 1/2tsp salt, 1/2tsp pepper and 1 can cream of mushroom soup.
Add the potato mixture to the creaminess, toss gently. Spoon into a greased casserole dish. Sprinkle with 3/4 cup cheddar cheese and cover with foil. Refrigerate a few hours (for dinner), or overnight (for breakfast).
Let stand 15min at room temperature.
Preheat oven to 375 (350 for the convection oven-my new favorite appliance).
Bake covered for 30 min, uncover and bake 30 more min until golden and bubbly on top.