Hash brown casserole loaded with all the good stuff; cheese, sour cream, bacon. Baked until browned and bubbly and lightly crispy around the edges.
As you may know, I have a fresher-less-processed philosophy about food. But…this Loaded Hashbrown Casserole has none of that.
What it does have, however, is bacon and cheese and sour cream and bacon. And cheese.
I first discovered this cheesy dish of comfort when my friend Jan made it for a church potluck. I immediately knew I would have to make it a part of my life forever so I asked her for the recipe.
Of course I had to tweak it a little. It’s what I do. Now I make it for potlucks and I always take home an empty dish.
This is one of those recipes that goes with anything anytime. Eat it with eggs and toast for breakfast. Or as a side dish for dinner. I particularly like it with pork.
Start by melting the cheese and butter together. Stir in the soup, onion powder, sour cream, and bacon bits.
Add the thawed hash browns and mix well. It’s important that the hash browns are thawed when you mix it all together or eveything that was melted will seize up.
If you forget to thaw the hash browns, all is not lost. Put them in a colander or sieve and run cold water over them until they’re thawed. They will soak up some water so drain them on a clean towel or several layers of paper towels.
Spoon everything into a 9 x 13 inch baking dish sprayed with cooking spray.
Bake the hash brown casserole for 1 hour until bubbly and browned. And the edges get slightly crisp. I love the edges.
Look at those beautiful brown, crispy edges.
If you’re nice, genteel, normal folks this serves 12. However, if you’re like me and my family, it serves closer to 8.
Leftover Loaded Hash Brown Casserole, if you have any, freezes beautifully. Just thaw in the refrigerator then zap in the microwave.