Hays Family Recipes

12 turkey bacon slices 1/2 â€“ 3/4 cup chopped onion 2 garlic cloves, minced 1 (32 oz.) package hash brownsÂ (I use simply potatoes 1 1/2 bags) 1 cup shredded Four-cheese blend (I use more like 1 1/2) 1/2 cup chopped green onion 1/2-cup fat free sour cream 1/2 tsp salt 1/4 tsp black pepper 1/2 can cream of chicken soup 1/2 can cheddar cheese soup Cooking spray

1. Chop bacon in to small pieces and cook in skillet over med heat until crisp (I just do it in the microwave then slice up). If you use the pan get rid of drippings then spray the pan and add onion and garlic to pan. Cook for 5 mins or until tender, stirring frequently (I add a little oil). Stir in potatoes, cover and cook for 15 mins, stirring occasionally. 2. Combine small bacon pieces, 1/4- 1/2 cup of cheese, green onions, sour cream, salt, pepper, and soups in a large bowl. Add potatoes mixture; toss gently to combine. Spoon mixture into a 9x 13â€™ baking dish coated with pam. Sprinkle with remaining cheese. Cover with foil and refrigerate for 8 hours or overnight. 3. Preheat oven to 350 4. Remove casserole from Frig; let stand for at least 15 mins,. Bake casserole covered at 350 for 30 mins. Uncover and bake and additional 30 mins or until bubbly around edges and cheese begins to brown.

Hashbrown Casserole