loaded hashbrown casserole

Loaded Hash Brown Casserole
Serves 12

❥ From my friend Michelle @ HalfBakedLife

32 oz bag shredded frozen hash browns, thawed
4 slices bacon, chopped into 1/2 inch pieces
1 onion, chopped
2 garlic cloves, minced
2 tbsp. flour
3 cups fat free chicken stock
1 tsp salt
1 tsp pepper
16 oz reduced fat sour cream
3 cups reduced fat cheddar cheese, divided

1.Preheat oven to 375
2.Spray a large casserole dish with nonstick spray, set aside
3.Place hash browns into a large colander and place in the sink to drain as you prepare the sauce
4.In a large skillet, with high sides, begin cooking bacon over medium heat
5.Once bacon is starting to brown add in onion and continue cooking until bacon is crispy and onion is browned
6.Add in garlic and cook for an additional minute, stirring constantly
7.Sprinkle flour, salt & pepper over bacon & onion, whisking to combine
8.Cook for 3-4 minutes, allowing flour taste to cook out
9.Slowly whisk in chicken stock, stirring until mixture is smooth
10.Bring to a boil and then reduce to a simmer to continue cooking for 5-7 minutes or until mixture is thickened
11.Remove from heat and stir in sour cream and 2 cups cheese, stirring until well combined
12.Add in hash browns and stir until combined
13.Pour into prepared pan and top with remaining cheese
14.Cover with aluminum foil and bake for 30 minutes
15.Remove foil and continue baking for 15 minutes or until cheese is browned and bubbly
16.Remove and serve
Each serving is 6 WW+ points

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