6 center-cut bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup sharp white cheddar cheese, divided
1/2 cup chopped green onions
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can condensed 98% fat-free cream of chicken soup, undiluted
In a large pan over medium heat, cook bacon until crisp. Place the bacon on a couple paper towels to drain and then crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; 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; toss gently to combine. Spoon mixture into an 11 x 7-inch 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.
Preheat oven to 350°.
Before baking, remove the dish from the refrigerator and let sit at room temperature for 15-20 minutes. Bake covered for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
courtesy of: Joe, Culinary in the Desert, Minneapolis, Minnesota