You are going to want to add this recipe to your lineup! These are a go-to side dish for our family. The ingredients are staples and we usually have them on hand, so they are an easy fall back recipe if we aren’t sure what to serve up with steaks, roast, or even sliders. The recipe calls for bacon, but that can be omitted if you don’t have any bacon on hand or you aren’t in the mood to cook said bacon. These are great as a Sunday night side, you can set aside some bacon from breakfast to use later in the day. 

Here is what you need:

• 20 oz package shredded hash browns (or so, enough to fill about ½ of the pan)
• 10 ¾ ounce can Cream of Chicken soup
• 1 cup sour cream
• ¼ cup butter, melted
• 1 cup (or so) shredded cheddar cheese
• 8-10 slices bacon, crisply cooked and chopped
• French fried onions

Here is what you do:

Spray a 9 x 13 pan with non-stick cooking spray. Then, spread hash browns evenly across the bottom. You can use fresh or frozen hashbrowns for this recipe, it turns out great either way. I usually buy frozen as they have a longer ‘shelf life’. However, the hashbrowns from the refrigerator section that come in a green bag also work great. 

Okay, trust the process on this next step. It doesn’t sound or look very appetizing, but I promise it will be delicious. First, melt the butter in a medium size glass bowl. After the butter is melted, stir together the Cream of Chicken soup and sour cream. Using a whisk helps blend them together better. 

Spread the soup mixture over the top of the uncooked hash browns using a  rubber spatula. Again, trust the process. 

Get out your cheese grater, and freshly grate some cheddar cheese. You can use the store bought shredded cheese, but I highly encourage you to try shredding your own. It melts and tastes so much better! Once your cheese is ready to go, sprinkle it over the potato and soup layers. Top with crumbled bacon and finally the French Fried Onions. We have also added green onion just before serving, leveling up the flavor! 

If you are ready to cook, go ahead and bake them covered at 350 for 45 minutes. Remove the foil or cover for the last 5-10 minutes so the cheese can bubble up. If you are prepping earlier in the day, return to the refrigerator until you are ready to cook the potatoes. Again, I am always appreciative of the sides and meals I can prepare earlier in the day because the evening is always so hectic with kids, activities, obligations on the farm, etc. I do my best to prepare as much as I can early in the day. 

Enjoy!