Cheesy Hash Brown Casserole

This recipe comes from the folks over at Kraft. What a wonderful Hash Brown Casserole recipe!

One thing I love about Kraft is that they always include tips and such with their recipes. Check out their website for many other recipes.

For an extra twist on this casserole, Kraft suggests crushing 30 RITZ Crackers and mixing them with 2 tablespoons melted margarine. Just sprinkle it over the top of the casserole before baking. Yum!

 

Cheesy Hash Brown Casserole

 

4 slices OSCAR MAYER Bacon, chopped

1 onion, chopped

1 red pepper, chopped

1 pkg. (30 oz.) frozen shredded hash browns, thawed

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup

1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1-1/4 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided

 

HEAT oven to 375ºF.
COOK bacon, onions and peppers in large skillet on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Transfer to large bowl.
ADD hash browns, soup, sour cream and 1 cup cheese; mix lightly. Spoon into 13x9-inch baking dish; top with remaining cheese.
BAKE 40 to 45 min. or until heated through.