Hash Brown Casserole with Bacon, Onions, and Cheese

6 bacon slices
1 c. chopped onion
2 garlic cloves, minced
1 (32 oz) pkg frozen Southern-style hash brown potatoes
1 c. preshredded Classic Melts Four Cheese Blend, divided
1/2 c. chopped green onions
1/2 c. fat-free sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 (10.75 oz) can condensed 30% reduced sodium, 98% fat-free cream of mushroom soup

Cook bacon in a large non-stick skillet over medium heat until crisp (I cooked mine in the microwave). Discard drippings. Add 1 c. onion and garlic to pan. Cook 5 minutes or until tender, stirring frequently. Stir in potatoes; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 c. cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11x7-inch baking pan (I used a 9x13-inch) coated with cooking spray. Sprinkle with remaining cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350. Remove casserole from refrigerator; let stand at room temperature for 15 minutes. Bake casserole cover for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

This is a Cooking Light recipe.

My aunt made this for our Christmas Eve brunch and I thought it was amazing! I made it for a breakfast at work today and people loved it. It's so flavorful and has that wonderful comfort food feeling to it. I meant to take a picture before I took it to work, but in my rush I forgot.