Hash Brown Casserole With Bacon Onions And Cheese Recipes

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BACON HASH BROWN BAKE

This tasty side dish has wonderful from-scratch flavor since it starts with fresh potatoes. It's very popular with guests at my bed-and-breakfast.-Mark Clark, Twin Mountain, New Hampshire

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 9



Bacon Hash Brown Bake image

Steps:

  • In a bowl, combine the first 7 ingredients. Transfer to a greased 9-in. pie plate. Drizzle with butter; sprinkle with paprika. Bake at 350° until lightly browned, 35-45 minutes.

Nutrition Facts : Calories 159 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 372mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

4 cups refrigerated or frozen hash brown potatoes, thawed
12 bacon strips, cooked and crumbled
1/2 cup 2% milk
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon butter, melted
1/2 teaspoon paprika

CHEESY HASH BROWN EGG CASSEROLE WITH BACON

"Isn't it about time for you to make your 'egg pie?'" my husband and sons inquire, using the nickname they've given this hearty breakfast casserole with bacon. Hash brown casseroles are nice enough for a special brunch and versatile enough for a satisfying family supper. -Patricia Throlson, Willmar, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 10



Cheesy Hash Brown Egg Casserole with Bacon image

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 391 calories, Fat 28g fat (13g saturated fat), Cholesterol 357mg cholesterol, Sodium 887mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein.

1/2 pound sliced bacon, chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
12 large eggs, lightly beaten
1 cup 2% milk
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed
1 package (16 ounces) frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese

HASH BROWN CASSEROLE WITH BACON, ONIONS, AND CHEESE

This is surprisingly good for a lower-fat recipe. I actually had reduced-sodium bacon, reduced fat sour cream and cheese (only because it was on sale), but I used regular condensed cream of mushroom soup. I will post this as written, but feel free to substitute with items that are not low-fat or non-fat. I used a non-fat cheddar because I didn't have the four cheese blend, but I must confess that regular cheese melts better, and I prefer the texture. I'm not familiar with the classic melts for cheese blend, but my guess is it melts like regular cheese. I wanted it for breakfast so I skipped refrigerating overnight, and it still tasted delicious. This would be a great recipe to prepare in the evening to have ready for breakfast the next day. Recipe courtesy of Cooking Light.

Provided by AmyZoe

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11



Hash Brown Casserole With Bacon, Onions, and Cheese image

Steps:

  • Cook bacon in a large nonstick skillet over medium heat until crisp.
  • Remove bacon from pan and crumble.
  • Discard drippings in pan.
  • Add 1 cup onion and garlic to pan and cook for 5 minutes or until tender, stirring frequently.
  • Stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.
  • Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl.
  • Add potato mixture and toss gently to combine.
  • Spoon mixture into an 11x7" baking dish coated with cooking spray.
  • Sprinkle with remaining 3/4 cup cheese.
  • Cover with foil coated with cooking spray.
  • Refrigerate 8 hours or overnight.
  • Remove casserole from refrigerator and let stand at room temperature 15 minutes.
  • 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.

Nutrition Facts : Calories 368.6, Fat 19.1, SaturatedFat 7.4, Cholesterol 29.4, Sodium 943.9, Carbohydrate 38.9, Fiber 2.8, Sugar 3.6, Protein 11.8

6 slices bacon
1 cup onion, chopped
2 garlic cloves, minced
32 ounces frozen southern style hash brown potatoes
4 ounces four cheese blend cheese (classic melts four cheese blend, divided, pre-shredded)
1/2 cup green onion, chopped
1/2 cup nonfat sour cream
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
10 3/4 ounces condensed cream of mushroom soup (30% reduced-sodium, 98% fat-free, undiluted)
cooking spray

HASH BROWN CASSEROLE

People always go back for seconds whenever I serve this hashbrown casserole. It is a snap to fix using quick convenient packaged ingredients. It travels well, too. - Susan Auten, Dallas, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 16 servings.

Number Of Ingredients 6



Hash Brown Casserole image

Steps:

  • In a large bowl, combine the soup, sour cream and garlic salt. Stir in potatoes and cheddar cheese. , Pour into a greased 13x9-in. baking dish. Top with Parmesan cheese. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender.

Nutrition Facts : Calories 157 calories, Fat 8g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 357mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1 cup sour cream
1/2 teaspoon garlic salt
1 package (2 pounds) frozen hash brown potatoes
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

HASH BROWNS CASSEROLE WITH BACON, ONIONS, AND CHEESE

A casserole that you can prepared the night before. May be served as a main dish or as a side. Use cheddar in place of the four cheese blend. I personally have not tried this recipe yet but plan to include it in my menu as a side dish very soon. I believe this comes from Cooking Light and has been recommended to me. I'm putting it here on Zaar for safe keeping. Prep time is estimated and does not include refrigeration time.

Provided by MamaBear23

Categories     One Dish Meal

Time 1h30m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 11



Hash Browns Casserole With Bacon, Onions, and Cheese image

Steps:

  • Cook bacon in a large skillet on medium heat until crisp. Remove bacon from pan and crumble.
  • Pour off the drippings, add the onion and garlic to pan and cook for 5 minutes or until onions are tender. Stir frequently.
  • Add the potatoes. Cover and cook for 15 minutes, stirring occasionally.
  • In a large bowl combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup.
  • Add potato mixture and toss gently to combine.
  • Spoon the mixture into an 11 x 7-inch baking dish coated with cooking spray.
  • Sprinkle the remaining 3/4 cup cheese over the top and cover with foil coated with cooking spray.
  • Refrigerate 8 hours or overnight.
  • Preheat oven to 350°.
  • Remove casserole from the refrigerator. Let stand at room temperature 15 minutes while your oven preheats.
  • Bake covered at 350º for 30 minutes. Uncover and bake 30 additional minutes or until bubbly around edges and cheese begins to brown.

Nutrition Facts : Calories 262.8, Fat 11.5, SaturatedFat 3.8, Cholesterol 17.3, Sodium 433.6, Carbohydrate 33.9, Fiber 2.8, Sugar 2.9, Protein 7.2

6 slices bacon
1 cup onion, chopped
2 garlic cloves, minced
1 (32 ounce) package frozen southern style hash brown potatoes
1 cup pre-shredded four cheese blend, divided
1/2 cup green onion, chopped
1/2 cup nonfat sour cream
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (10 3/4 ounce) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
cooking spray

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