Herbed Bacon and 
Hash Brown Casserole

Hash Brown Casserole

This Herbed Bacon and 
Hash Brown Casserole is perfect for weekend brunch with your family and friends.

Herbed Bacon and 
Hash Brown Casserole
Makes 6 to 8 servings
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  1. 1 (16-ounce) package bacon, chopped
  2. 1/4 cup butter
  3. 1 green bell pepper, chopped
  4. 1 onion, chopped
  5. 1 tablespoon minced garlic
  6. 2 
(32-ounce) packages frozen hash brown potatoes, thawed
  7. 2 cups sour cream
  8. 1 (10 1/2-ounce) can cream of chicken soup
  9. 1 (10 1/2-ounce) can cream of mushroom soup
  10. 1 
(8-ounce) package sharp Cheddar cheese, shredded
  11. 3 
tablespoons chopped fresh parsley, divided
  12. 2 
tablespoons chopped fresh dill
  13. 1 teaspoon minced fresh thyme
  14. 1 teaspoon salt
  15. 1 cup shredded Gouda cheese
  16. 1 cup panko (Japanese bread crumbs)
  1. Preheat oven to 350°. Spray a 3-quart baking dish with nonstick cooking spray.
  2. In a large skillet, cook bacon over medium heat until crisp; drain. Pour off drippings, and wipe skillet clean.
  3. In same skillet, melt butter over medium heat; add bell pepper, onion, and garlic. Cook, stirring occasionally, for 8 minutes or until tender.
  4. In a large bowl, stir together cooked vegetables, potatoes, next 4 ingredients, 2 tablespoons parsley, and next 3 ingredients. In a medium bowl, reserve ½ cup cooked bacon. Stir remaining bacon into potato mixture. Spoon mixture into prepared pan.
  5. Cover and bake for 45 minutes.
  6. Stir together Gouda, bread crumbs, remaining 1 tablespoon parsley, and reserved bacon. Uncover casserole, sprinkle with bacon mixture, and bake 30 minutes more or until hot and bubbly.
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