Potato Bacon Casserole
Tender hash browns and succulent bacon pieces are at the heart of this hearty potato dish. A crowd-pleaser at brunch or any meal.
- 4 cups frozen shredded hash brown potatoes
- 1/2 cup finely chopped onion
- 8 oz. bacon or turkey bacon, cooked and crumbled
- 1 cup (4 oz.) shredded cheddar cheese
- 1 can (12 fl. oz.) evaporated milk or evaporated lowfat milk
- 1 large egg, lightly beaten, or 1/4 cup egg substitute
- 1 1/2 teaspoons seasoned salt
PREHEAT oven to 350°F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.