I don’t know what it is about snowy days, but I really like making a big breakfast. This lightened up version of a cheesy bacon hash brown casserole is just the ticket! Prepare the night before to bake in the morning. Serve with scrambled eggs and fresh fruit for a complete and heart warming meal.
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32 oz) package frozen Southern-style hash brown potatoes
1 cup shredded mixed cheddar cheese, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 tsp freshly ground black pepper
1 (10.75 oz) can condensed low-sodium, reduced-fat cream of mushroom soup (undiluted)
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Wipe pan to discard some of the drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently.
2. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
3. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine.
4. Spoon mixture into an 11 x 7-inch 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.
5. Preheat oven to 350°.
6. Remove casserole from refrigerator and let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
Yield: 6 servings (293 calories, 10 g total fat, 4.8 g saturated fat, 12.2 g protein, 41.4 g carbohydrate, 4.7 g fiber, 31 mg cholesterol)
Adapted from Cooking Light, November 2005