Bacon and Cheddar Hash Brown Casserole
This is hands down one of my favorite hash brown casseroles. It's rich, creamy, comforting and really everything you'd want from a potato casserole. It's one of the easiest items to prepare for a potluck, and I guarantee that you'll have a lot of people asking for the recipe.
- 1 1/2 bags shredded hash brown potatoes
- 1 can cream of mushroom or cream of chicken soup
- 3 cups shredded cheddar
- 1 1/2 cups sour cream (full fat recommended)
- 1 cup finely chopped yellow onion
- 1 red bell pepper, seeded and diced
- 4-5 slices of cooked bacon, crumbled
- 1/3 cup melted butter
- 3/4 teaspoon salt
- 1/4 teaspoon allspice
- pinch of black pepper
- for crumble:
- 2 1/4 cups corn flakes cereal
- 5 tablespoons melted butter
- Preheat oven for 350 degrees F.
- Lightly crush corn flakes cereal. Do not pulverize. There should be some texture and shape to it. Combine with melted butter, and set aside.
- In a large bowl, combine shredded hash brown potatoes with remaining ingredients. Spoon mixture into a large casserole or glass baking dish, and spread out evenly. Top with corn flake crumble.
- Place casserole in the oven and bake for 50-60 minutes, or until hash browns are cooked through and the crumble is crisp and golden brown.
- Once cooked, remove from oven and let casserole sit for 10 minutes before serving. This will give it time to set up a bit.
- Save leftovers in an air tight container in the refrigerator for 3 days after preparation.
Photo by: Sabrina Baksh