Cheesy Hash Brown Casserole

This sounds like a wonderful recipe. Let's see: bacon, hash browns, cheese. Yeah. Sounds good to me.

This is another great recipe from Kraft. I love their kitchen tips as well. With this recipe came the suggestion for crushing 30 RITZ Crackers and mixing them with 2 tablespoons of melted margarine. Then sprinkle the mixture over the casserole before baking. Sounds like a tasty variation!

 

Cheesy Hash Brown Casserole

 

4 slices OSCAR MEYER Bacon, chopped
1 onion, chopped
1 red pepper, chopped
1 package (30 oz.) frozen shredded hash browns, thawed
1 can (10 3/4 oz.) reduced-fat reduced-sodium condensed dream of mushroom soup
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 1/4 cups KRAFT 2 % Milk Shredded Colby and 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.

Food Facts

Frozen hash browns come in 2 shapes - small cubes which are called Southern hash browns, and shredded which are called country-style hash browns.