Ingredients Jump to Instructions ↓

  1. 3 Strips bacon sliced to

  2. 1"

  3. 1 Onion chopped

  4. 1/4 stick butter

  5. 1 Can of cream of celery soup (no water)

  6. 8 oz Shredded Monterey-Jack cheese

  7. 16 oz. sour cream

  8. 1 tsp garlic powder

  9. Salt/pepper to taste

  10. 30 oz. Frozen hashbrowns thawed (and drained)

  11. 1-2 tsp Smoked paprika (for garnish)

  12. 1/4 cup thin sliced green onion (for garnish)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 deg 2. Fry bacon until crispy, remove and drain on paper towels 3. Saute onion (just till soft; about 4 minutes) in butter. Place onions in large bowl 4. Mix all ingredients,(crush up the reserved bacon), with the onions except hashbrowns 5. When well combined, add hashbrowns and mix.

  2. Place mixture in a buttered casserole dish, sprinkle smoked paprika on top. (I also grated some parmesean cheese on top.

  3. Bake for 45 minutes or until brown and bubbly. Top with green onions. Yield: serves 8 Yield: serves 8 Notes: Bacon is optional, but oh so worth it.

  4. For leftovers, saute squares in olive oil, til crispy on the both sides.


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