Hash Brown Casserole with Bacon, Onions, and Cheese

Ingredients

• 6 slices bacon 
• 0.3 teaspoon pepper black freshly ground
• 10.8 ounce cream of mushroom soup fat-free 30% 98% undiluted reduced-sodium canned
• 2  garlic clove minced
• 0.5 cup spring onion chopped
• 32 ounce hash browns frozen southern-style
• 4 ounces pizza cheese divided
• 1 cup onion chopped
• 0.5 teaspoon salt 
• 0.5 cup cream fat-free sour

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Cook bacon in a large nonstick skillet over medium heat until crisp.
2. Remove bacon from pan, and crumble. Discard drippings in pan.
3. 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.
4. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl.
5. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
6. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
7. Preheat oven to 35
8. Remove casserole from refrigerator; let stand at room temperature 15 minutes.
9. Bake casserole, covered, at 350 for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.