Bacon And Panko Topped Shredded Hash Brown Casserole Sp5 Recipes

THE BEST LOADED HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350F. Spray 11x7 baking dish with nonstick cooking spray.
• In a large bowl, combine hash browns, half of the bacon and cheese, cream of mushroom/chicken soup, sour cream, and butter. Mix well and spread evenly into baking dish.
• Bake 50-55 minutes or until potatoes are tender. Top with remaining bacon and cheese and return to oven to bake for an additional 5 minutes or until cheese is melted.
• Remove from oven and top with green onions. Serve and enjoy!

BACON AND PANKO TOPPED SHREDDED HASH BROWN CASSEROLE #SP5

Steps:

• Preheat oven at 350 degrees.
• Combine first 3 ingredients in a bowl and mix until thoroughly combined.
• Spray a 8X10 baking dish with nonstick cooking spray.
• Spoon mixture into baking dish.
• Sprinkle panko bread crumbs over mixture.
• Cook bacon until crisp. Cut into small diced pieces and sprinkle on top of bread crumbs.
• Bake for 40 minutes uncovered.

HASH BROWN CASSEROLE WITH BACON AND CHEDDAR

Steps:

• 1. Preheat oven to 350 ° F. Butter an 8-inch-square glass baking dish.
• 2. Cook bacon in a large heavy skillet over medium-high heat until crisp. Remove slices; drain on a paper-towel-lined plate In same skillet over medium-low heat, cook onion and pepper in bacon dripping 8 minutes, until softened, stirring often.
• 3. Keep skillet at medium-low. Stir in flour. Slowly pour in milk, ½ cup at a time, stirring to incorporate smoothly with the flour. Cook until mixture thickens and comes to a simmer, about 5 minutes, stirring often. Crumble bacon into mixture.
• 4. Evenly spread potatoes in prepared dish. Top with half of the chives, 1 cup of the cheese, and the vegetable-bacon mixture. Sprinkle with the remaining ¼ cup of cheese. Bake 40-50 minutes, until potatoes are tender. Sprinkle with remaining chives before cutting into squares.

BACON HASH BROWN CASSEROLE

Steps:

• Thaw hash browns for 30 minutes.
• While hash browns are thawing, prepare the bacon: Using clean scissors, cut the bacon into thin strips horizontally. Fry until crispy or desired doneness. (The scissor method saves the hassle of trying to crumble the bacon after it is cooked.).
• In a large bowl, mix together soup & sour cream & salt and pepper.
• Add melted margarine & mix well.
• Add the cheese & bacon and then the hash browns. Continue mixing until well combined.
• Spread mixture into 9 X 13 pan, lightly coated with cooking spray.
• Bake for 1 hour at 375 degrees.

HASH BROWN CASSEROLE WITH BACON, ONIONS, AND CHEESE

Steps:

• Cook bacon in a large nonstick skillet over medium heat until crisp.
• Remove bacon from pan and crumble.
• Discard drippings in pan.
• Add 1 cup onion and garlic to pan and cook for 5 minutes or until tender, stirring frequently.
• Stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.
• Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl.
• Add potato mixture and toss gently to combine.
• Spoon mixture into an 11x7" baking dish coated with cooking spray.
• Sprinkle with remaining 3/4 cup cheese.
• Cover with foil coated with cooking spray.
• Refrigerate 8 hours or overnight.
• Remove casserole from refrigerator and let stand at room temperature 15 minutes.
• Bake casserole, covered, at 350 for 30 minutes.
• Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.