3cupsof shredded cheddar cheeseI use old for maximum flavour
130 oz. bag of frozen shredded hash browns
green onions for topping, optional
Instructions
In a medium sized frying pan, fry the bacon and onions together until the onions are soft and translucent. Drain the bacon grease and set aside.
Grease a 9x13 pan and set aside.
In a large bowl, mix together the soup, eggs and milk until combined. Stir in the bacon mixture, cheese and the hashbrowns.
Pour into the prepared pan.
Cover and place in the refrigerator overnight.
In the morning, pre-heat your oven to 350 °F.
Bake in the oven for 60-70 minutes, until the middle of the casserole is cooked and set, and reaches a temperature of at least 165 °F. Top with green onions if desired.
Remove, let cool slightly and serve.
Notes
I have put this as 8 large servings, you may get up to 10 if sliced smaller.All nutrition facts are approximate and will vary with brands of food used.You do not need to defrost the hash browns, just break them apart and mix in.