I haven’t posted a recipe in a long time, so I thought I would do up this fun little easy cook casserole.

We just call it Hash Brown Bake… it’s one of those made up at home easy throw together things that really tastes good alone or as a side dish. We vary it a little bit here and there, but it’s always good.

We like to get the dry hash browns in bulk from the restaurant supply place. They keep great and are always ready to use. Just a few minutes in some hot water and they are hydrated and ready to go. We like the potato slices as well, and they are great for scalloped potatoes and such.

Okay… You need the following…

2 cups of hash browns
1 can of cream of onion soup
1/4 can of milk
one diced onion
6-8 strips of bacon, cooked and crumbled
a cup of cheese, colby-jack or cheddar, whatever you like.

Just fill up a baking dish with your hashbrowns. You can use them out of the bag/freezer or re-hydrate them like we do.

Throw in the chopped onion…. I just layer it nice and evenly over the hash browns.

Layer on your cream soup. We like cream of onion, but celery will work, or I suppose cream of mushroom, whatever you have handy I say! And then we add a little bit of milk, about 1/4 of the can. It’s probably about 1/4 of a cup, just enough to help make the soup a little saucy.

Add your crumbled bacon and then top with the shredded cheese. I suppose you could use sausage of ground beef, or even chicken or whatever you have. Heck, you could even forgo the meat and make it a side dish. That’s the wonderfulness of this dish, you can easily add or subtract from it.

I like to sprinkle a little garlic salt or season salt over it all, not too much, just to your taste and all. It can be a little bland if you don’t season it a bit. Just a little salt and pepper works too.

I put a little bit of foil on the top for most of the time, just to really keep the cheese from burning. Pop it in a oven at 400 degrees for about 40-50 minutes. You’ll know when it’s done with your dish depth… the whole thing will be good and bubbly hot. Remove the foil and give it another 5 or 10 minutes to get the cheese all pretty and with a little bubbly crust. Serve and you’ve got an easy dish. It’s almost like potato skins and you can serve it with a dollop of sour cream and some chives to make it over the top.