Hash Brown Casserole

from Cooking Light via Pinterest

6 slices bacon

1 c. chopped onions

2 cloves garlic, minced

1 32 oz. package of frozen hash browns (Southern-style)

1 c. shredded cheese

1/2 c. green onions, chopped

1/2 c. fat free sour cream

1/2 tsp. salt

1/4 tsp. pepper

1 10.75 oz. can fat free cream of mushroom soup

Cook and crumble bacon. Cook onion and garlic for 5 minutes until tender. Stir in potatoes, cover and cook for 15 minutes. Combine bacon, 1/4 c. cheese, green onions, sour cream, salt, pepper, and soup. Add potato mixture and combine. Spoon into baking dish coating with cooking spray. Sprinkle with remaining cheese. Cover with foil coating with cooking spray and refrigerate 8 hours or overnight.

Preheat oven to 350. Remove casserole from fridge and let stand 15 minutes before baking. Bake 30 minutes then uncover and bake another 30 minutes.