Bacon and Hasbrown Casserole

This dish is a winner for Sunday brunch...just add eggs! I actually made it as a side dish with fried catfish and it was perfect! Just a side note...any leftovers can be fried to make delicious potato pancakes too!

Ingredients 

1 bag (14 oz) frozen shredded hash browns, thawed 
1/2 c. diced yellow onion

1 can cream of chicken soup

1 pint sour cream

4 c. shredded cheddar cheese, divided

1 package bacon (12 oz), diced

1 c. Frenches Fried Onions

Salt and Pepper to taste

Directions

1. Preheat oven to 350 degrees F. 
2. Spray 11 x 14 inch casserole or baking dish with cooking spray.
3. Cook the bacon until crispy and reserve 1/3 of the cooked bacon.
4. In large bowl, combine all ingredients, reserving 1/3 of your bacon and cheese, and stir together. 
5. Spread evenly in prepared pan.
6. In a small bowl, combine the reserved bacon and cheese and add the fried onion. Spread evenly over the top of the mixture in your casserole dish.
7. Bake for 45 minutes until top is golden brown and potatoes are done.

NOTE: Although I say to Salt and Pepper to taste, I will caution you that this dish can get salty with the bacon in it. Personally, I add VERY little salt and a fair amount of pepper when I make it.