Bacon Hashbrown Casserole
Bacon Hashbrown Casserole is a hearty casserole that makes the perfect side dish for any breakfast, brunch or dinner.
Servings: 12 servings
Calories: 429kcal
Ingredients
- non-stick cooking spray
- 12 ounces sour cream
- ¾ cup heavy cream
- ½ cup melted butter
- 1 teaspoon chicken base
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 4 cups shredded cheddar cheese divided use
- 1 cup diced onion
- 1 j- 2 jalapenos diced
- 2 garlic cloves minced
- 2 pounds russet potatoes
- 4 slices cooked bacon crumbled - divided use
Instructions
- Preheat oven to 375°.
- Spray a 9 x 13 casserole dish with non stick cooking spray.
- In a large bowl, combine sour cream, heavy cream, butter, chicken base, salt and pepper.
- Peel and shred potatoes using the large side of a box grater.
- Squeeze handfuls of shredded potatoes over the sink or over a bowl to remove excess liquid. This will keep the potatoes from being mushy. If using a bowl, discard liquid.
- Place drained potatoes into a large mixing bowl and add diced onions, jalapeno and half of the bacon and half of the cheese.
- Pour the sauce over the top and stir with a wooden spoon until thoroughly combined.
- Add hashbrown mixture to prepared casserole dish and spread evenly.
- Top with remaining shredded cheese and bacon crumbles.
- Bake, uncovered for 45 minutes to 1 hour until casserole is bubbly and golden brown around the edges.
- Remove from oven and cool about 5 minutes before serving.
Notes
Store covered casserole in the refrigerator up to 4 days.
Bring to room temperature and reheat in 350° oven for 10 - 15 minutes uncovered. Casserole can also be reheated in a non-stick skillet over medium-low heat, stirring until heated through.
Nutrition
Serving: 1g | Calories: 429kcal | Carbohydrates: 21g | Protein: 13g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 448mg | Fiber: 2g | Sugar: 3g