Loaded Hash Brown Casserole tastes just like a loaded baked potato! Its cheesy, bacon-filled goodness is perfect to serve for brunch or as a southern side. To make it vegetarian, substitute tomatoes or tofu for bacon.
- 8 pieces of bacon, cooked and crumbled (reserve half of bacon crumbles for topping)
- 2 cans cream of chicken soup
- 24 oz. carton sour cream
- 1/2 sweet onion, diced
- 8 oz. sharp cheddar cheese, shredded (reserve 1/4 cup)
- dash of garlic salt
- dash of ground black pepper
- 32 oz. frozen southern diced hash browns
- Preheat oven to 350 degrees.
- Cook 8 bacon in a 12" cast iron skillet (ad) until crispy. Drain on paper towels, then crumble into small pieces. Reserve half of bacon for topping.
- In a cast iron skillet , add cream of chicken soup, sour cream, onion, cheddar cheese (reserve 1/4 cup), and a dash of garlic salt and pepper.
- Mix in half of the crumbled bacon and stir ingredients well.
- Stir in frozen hash brown potatoes until completely incorporated. Top with reserved cheddar cheese and crumbled bacon.
- Bake at 350 degrees for 1 hour until golden brown.
To make this dish vegetarian, substitute tomatoes for bacon, or use tofu.
This recipe can be made several days ahead and kept in the refrigerator until time to bake.
Loaded Hash Brown Casserole can be frozen and enjoyed at a later date. Be sure to thaw on kitchen counter at least 1 hour, or thaw in refrigerator overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Brunch, Side Dishes
- Method: Skillet
- Cuisine: Southern
Keywords: loaded hash brown casserole, hash brown casserole, bacon