We’ll just come right out and say it… this Loaded Hashbrown Casserole always feels like home. You know when you were younger, waiting for your momma to get this Loaded Hashbrown Casserole done already so you could finally think again because you were lost in the aromas? Yeah, those delightful smells were coming from the melty cheese-drenched, salty bacon-enhanced, crispy hashbrowns and they will forever be etched in your mind. Like, just writing this makes us want a big helping of this made-from-the-heart Loaded Hashbrown Casserole. So, go on now and carry on this “spud-tacular” tradition with your family! You owe it to them!
Ingredients
- 8 slices bacon, cooked and crumbled, divided
- 2 (10.25-ounce) cans cream of chicken soup
- 1 (24-ounce) carton sour cream
- 1/2 sweet onion, diced
- 8 ounces sharp cheddar cheese, shredded, divided
- 1/8 teaspoon garlic salt
- 1/8 teaspoon black pepper
- 32 ounces frozen southern-style diced hashbrowns
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a skillet, add 1/2 of the bacon, the cream of chicken soup, the sour cream, the onion, 1 3/4 cups of the cheese, the garlic salt, and the pepper and stir to combine.
Step 3 –Add the hashbrowns to the sour cream mixture and stir until it is completely incorporated.
Step 4 –Sprinkle the remaining cheese and the remaining bacon on top of the hashbrown mixture.
Step 5 –Bake the casserole until it is golden-brown, about 1 hour.
Step 6 –Serve.
