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  • 20servings
  • 65minutes
  • 90calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsSilicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 slices OSCAR MAYER Bacon , chopped

  2. 1 onion , chopped

  3. 1 red pepper , chopped

  4. 1 pkg. (30 oz.) frozen shredded hash browns , thawed

  5. 1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup

  6. 1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

  7. 1-1/4 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses , divided

Instructions Jump to Ingredients ↑

  1. HEAT oven to 375ºF.

  2. COOK bacon, onions and peppers in large skillet on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Transfer to large bowl.

  3. ADD hash browns, soup, sour cream and 1 cup cheese; mix lightly. Spoon into 13x9-inch baking dish; top with remaining cheese.

  4. BAKE 40 to 45 min. or until heated through.

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