Bacon Hash Brown Casserole
This popular recipe for Bacon Hash Brown Casserole says it all in the name- it's a creamy, cheesy, comforting bake full of potatoes and bacon. But, we balance out all that indulgence with the addition of 3 cups of broccoli, so you have all that flavor with some extra veggie nutrition! The cream of mushroom soup is the key to the creamy texture, baking up perfectly with a topping of crisp, buttery panko breadcrumbs. It only takes 3 steps to make, and you can even customize it with what you have on hand, like different veggies or cheese- Bacon Hash Brown Casserole is foolproof comfort food!
Ingredient
- 6 slices bacon, chopped
- 1 medium onion, chopped (about 1/2 cup)
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
- 3/4 cup sour cream
- 6 tablespoons butter, melted (amount divided in recipe steps below)
- 6 cups frozen shredded hash brown potatoes (about 22 ounces), thawed
- 3 cups broccoli florets
- 1/3 cup sliced green onion (scallion)
- 1 1/2 cups shredded Cheddar cheese (about 6 ounces)
- 1/3 cup panko
Direction
- Heat the oven to 350°F. While the oven is heating, cook the bacon and onion in a 10-inch skillet over medium heat until the bacon is crisp. Spoon off any fat.
- Stir the bacon mixture, soup, sour cream, 4 tablespoons butter, potatoes, broccoli, green onion and cheese in a large bowl. Season the mixture with salt and pepper. Stir the panko and remaining butter in a small bowl. Spoon the potato mixture into a lightly greased 9x9x2-inch baking dish. Sprinkle with the panko mixture.
- Bake for 45 minutes or until the mixture is hot and the panko mixture is golden brown.
