Loaded Hashbrown Casserole
- 20 oz package of shredded potatoes
- 1 cup cooked bacon
- 1 cup Ellsworth Cheddar, shredded
- 1 cup Ellsworth Roasted Garlic Antonella Cheese, shredded
- 1 can cream of chicken soup
- 3/4 cup sour cream
- 4 tbsp butter melted
- 1/2 cup green onion, chopped
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Preheat oven to 350F
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Spray a 11×7 baking dish with nonstick cooking spray
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In a large bowl, combine hash browns, half of the bacon and cheese, cream of chicken soup, sour cream, and butter
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Mix well and spread evenly into baking dish
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Bake 50-55 minutes or until potatoes are tender
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Top with remaining bacon and cheese and return to oven to bake for an additional 5 minutes or until cheese is melted
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Remove from oven and top with green onions. Serve and enjoy