Hash Brown Casserole with Bacon

6 bacon slices
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
Cooking spray



Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Stir in the potatoes and garlic; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. 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.

Preheat oven to 350°.

Remove casserole from refrigerator; 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.




--Adapted from Cooking Light magazine