Bacon And Panko Topped Shredded Hash Brown Casserole Sp5 Recipes

BACON HASH BROWN CASSEROLE

Steps:

• Thaw hash browns for 30 minutes.
• While hash browns are thawing, prepare the bacon: Using clean scissors, cut the bacon into thin strips horizontally. Fry until crispy or desired doneness. (The scissor method saves the hassle of trying to crumble the bacon after it is cooked.).
• In a large bowl, mix together soup & sour cream & salt and pepper.
• Add melted margarine & mix well.
• Add the cheese & bacon and then the hash browns. Continue mixing until well combined.
• Spread mixture into 9 X 13 pan, lightly coated with cooking spray.
• Bake for 1 hour at 375 degrees.

CHEESY BACON EGG HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
• Spread hashbrowns in an even layer in the bottom of the prepared pan.
• In a large bowl, whisk together eggs, milk, salt, onion powder, garlic powder, pepper and cayenne. Pour over hashbrowns.
• Sprinkle with half of the cheese, all of the bacon, then the remaining cheese. Cover tightly with foil.
• Bake for 1 hour, then remove foil and bake for another 5-10 minutes, or until center is set and a knife inserted in the casserole comes out clean. Let stand 5-10 minutes before serving. Garnish with chopped green onions, if desired.

PEPPER JACK HASH BROWN CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 11 ingredients. Transfer to a greased 13x9-in. baking dish. For topping, combine the potato chips, bacon and Parmesan; sprinkle over casserole. Top with paprika., Bake, uncovered, until edges are bubbly and topping is golden brown, 25-30 minutes.

CHEESY HASH BROWN EGG CASSEROLE WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

BACON AND PANKO TOPPED SHREDDED HASH BROWN CASSEROLE #SP5

Steps:

• Preheat oven at 350 degrees.
• Combine first 3 ingredients in a bowl and mix until thoroughly combined.
• Spray a 8X10 baking dish with nonstick cooking spray.
• Spoon mixture into baking dish.
• Sprinkle panko bread crumbs over mixture.
• Cook bacon until crisp. Cut into small diced pieces and sprinkle on top of bread crumbs.
• Bake for 40 minutes uncovered.

CONTEST-WINNING HASH BROWN CASSEROLE

Steps:

• In a large bowl, combine the eggs, milk, salt, pepper and cayenne if desired. Stir in the potatoes, cheese, onion, green pepper and ham. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

KALE AND BACON HASH BROWN CASSEROLE

Steps:

• Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with the butter.
• In a large skillet, cook the bacon over medium-low until crispy, 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels and set aside. When cool enough to handle, roughly chop bacon.
• Pour off all but 2 tablespoons of the bacon grease from the pan. Heat the skillet over medium, add the onion, and sauté until soft and lightly browned, 2 to 4 minutes. Add the kale and garlic and sauté until the garlic is tender and fragrant, another minute. Remove from the heat and stir in the chopped bacon.
• In a large bowl, whisk together the eggs, milk and mustard. Add 1/2 cup mozzarella, 1/2 cup Gruyère, the hash browns, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine.
• Stir the kale mixture into the eggs, then pour into the buttered dish. Top evenly with the remaining mozzarella and Gruyère. Cover with foil.
• Bake for 45 minutes. Remove the foil and bake, uncovered, until the top is lightly browned and bubbly, another 15 minutes. Serve hot. (Cooled casserole will keep, covered, in the refrigerator for 3 to 5 days.)