hash brown and bacon casserole
Cracker Barrel has a hash brown casserole I just love. After searching the internet and testing a dozen or so recipes I came across one that I liked, but I needed to change a few things to get the texture and flavor I wanted. I made it at least once a month and then got the bright idea to make it a loaded hash brown casserole, minus the ranch dressing. I added the bacon and topped it with green onion, both of which added to the flavor of this dish. Potatoes, cheese, and bacon all served hot and toasty, means comfort food multiplied.
yield
6 serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For hash brown and bacon casserole
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1 lbfrozen hashbrowns, thawed
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1/2 cmelted butter
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1 cancream of chicken or mushroom soup
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1 ptricotta cheese
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1 1/2 cshredded sharp cheddar cheese
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5 or 6 slicecooked bacon, or more to taste
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1 tspsalt
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1/2 tsppepper
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1/2 Tbsponion powder
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1/2 Tbspgarlic powder
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2 Tbspchopped green onions
How To Make hash brown and bacon casserole
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1Preheat the oven to 350 degrees F and grease a 9 x 13" baking dish.
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2In a large bowl, mix all ingredients except green onions together.
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3Bake in the prepared baking dish for 45 minutes until nice and golden brown.
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4Remove from oven and let stand for 5 minutes. It looks loose and wet (even oily) when it comes out of the oven, but once it sets for a bit, it firms up very nicely.
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5Just before serving, sprinkle the top with the chopped green onion and enjoy. I serve ranch dressing on the side for those that want to make this true loaded potatoes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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