Bacon Hashbrown Casserole

Presented by:Miss in the kitchen

Servings: 12 servings

Calories: 429kcal

Ingredients

• non-stick cooking spray

• 12 ounces sour cream

• ¾ cup heavy cream

• ½ cup melted butter

• 1 teaspoon chicken base

• 1/2 teaspoon kosher salt

• 1/2 teaspoon pepper

• 4 cups shredded cheddar cheese divided use

• 1 cup diced onion

• 1 j- 2 jalapenos diced

• 2 garlic cloves minced

• 2 pounds russet potatoes

• 4 slices cooked bacon crumbled - divided use

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Instructions

• Preheat oven to 375°.

• Spray a 9 x 13 casserole dish with non stick cooking spray.

• In a large bowl, combine sour cream, heavy cream, butter, chicken base, salt and pepper.

• Peel and shred potatoes using the large side of a box grater.

• Squeeze handfuls of shredded potatoes over the sink or over a bowl to remove excess liquid. This will keep the potatoes from being mushy. If using a bowl, discard liquid.

• Place drained potatoes into a large mixing bowl and add diced onions, jalapeno and half of the bacon and half of the cheese.

• Pour the sauce over the top and stir with a wooden spoon until thoroughly combined.

• Add hashbrown mixture to prepared casserole dish and spread evenly.

• Top with remaining shredded cheese and bacon crumbles.

• Bake, uncovered for 45 minutes to 1 hour until casserole is bubbly and golden brown around the edges.

• Remove from oven and cool about 5 minutes before serving.