BEST HASH BROWN CASSEROLE

BEST HASH BROWN CASSEROLE image

Provided by Tere Gill

Time 2h

Number Of Ingredients 14

32 oz (1 bag) frozen, diced (not shredded) hash brown potatoes, thawed
4 oz cream cheese, room temperature
1 tsp seasoned salt (i use lawry's)
1/4 tsp ground black pepper
1/2 c sour cream
1 can(s) condensed cream of onion soup ( i use campbell's)
4 Tbsp salted butter. melted
2/3 c yellow onion, small chopped/diced
2 c shredded cheese blend (see *note)
FOR THE TOP:
1/2 c real hickory smoked bacon bits
1 c shredded cheese blend (see *note)
1/2 c shredded mozzarella cheese, fresh whole milk
chives for garnish (optional)

Steps:

1. *NOTE: Shredded cheese blend consists of equal amounts of cheddar, monterey jack and colby cheeses.
2. Gather and prep all ingredients (thaw hash browns, set cream cheese out, chop onions etc...)
3. Lightly grease a 9"x13" baking dish. Preheat oven to 350ºF.
4. In a medium mixing bowl, use electric mixer to beat cream cheese until softened and lightened.
5. Add seasoned salt, pepper, sour cream and cream of onion soup; beat until thoroughly combined; add melted butter and beat until thoroughly combined.
6. Stir chopped onions and 2 cups cheese blend into mixture.
7. Empty diced hash brown potatoes into a large mixing bowl; scrape soup and onion mixture into bowl; mix until well combined.
8. Scrape into prepared baking dish; smooth to even level.
9. Scatter bacon, evenly, over top.
10. Distribute remaining 1 cup cheese blend over top; scatter mozzarella over all.
11. Bake at 350ºF for 50 to 60 minutes, until beginning to bubble and brown, depending on your oven.
12. Allow to cool slightly before serving (4-5 minutes.) Cover and refrigerate leftovers.