The Hashbrown Casserole – super easy to healthify -here is one way I’ve done it before.

Ingredients:

6 slices cooked bacon
1 cup onion, chopped
2 cloves garlic clove, minced
32 oz Ore-Ida Southern Style Hashbrowns
1/2 cup Green Onions, diced
1/2 cups fat-free sour cream
1/2 tsp table salt
1/4 tsp black pepper
10 3/4 oz Campbell’s 98% Fat-Free Cream Of Mushroom Soup
3 sprays cooking spray
1 cup Kraft 2% Milk Natural cheese Finely Shredded Sharp Cheddar Cheese

Instructions

Cook bacon in a nonstick skillet until crisp. Remove, drain and crumble. Discard drippings from pan, add 1 cup onion and garlic to the pan and cook 5 minutes until tender. Stir in potatoes; cover and cook 15 minutes, stirring occasionally.
Combine bacon, 1/4 cup of 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 11×7-inch baking pan coated with cooking spray. Sprinkle with remaining 3/4 cup of cheese.
Cover with foil and refrigerate for 8 hours of overnight.
Preheat oven to 350. Let casserole stand at room temp for 15 minutes. Bake, covered for 30 minutes. Uncover and bake an additional 30 minutes until cheese gets bubble and brown

Makes 6 HUGE servings

Your garden looks awesome!!!

Danica