Potato Bacon Casserole
Ingredients
4 cups shredded hash brown potatoes, thawed if frozen
1⁄2 cup onion, finely chopped
8 ounces bacon, cut into pieces and cooked until crisp
1 cup cheddar cheese, shredded
1 can (12 ounces) evaporated milk
1 egg, beaten
1 1⁄2 teaspoons seasoned salt (I used Montreal Steak Seasoning.)
Instructions
1. Heat oven to 350*F. Spray 8x8-inch baking dish with cooking spray.
2. Layer 1⁄2 potatoes, 1⁄2 onion, 1⁄2 bacon and 1⁄2 cheese in dish then repeat layers. Combine evaporated milk, egg, and seasoned salt in small bowl then pour evenly over potato mixture.
3. Cover and bake 55 to 60 minutes. Uncover and bake for an additional 5 minutes. Let stand 10 to 15 minutes before serving.
Comments
This recipe is from Very Best Baking and was, well, disappointing. It was wet and a bit flavorless despite the good ingredients. I think I might have preferred this if it had been made in a 9x12 instead since it might have had the chance to get a bit crispier that way. I tried to heat up leftovers in a skillet too in order to get things crispy, but I was still displeased. I think I’ll stick to Funeral Potatoes in the future.
Shown here with scrambled eggs.
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