A delicious and comforting casserole featuring crispy bacon, creamy potatoes, and melted cheese.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for your casserole.
Cook the bacon in a frying pan over medium heat until crispy. Remove and drain on paper towels.
Cutting the bacon into smaller pieces before cooking can make it easier to handle.
In a large mixing bowl, combine the sour cream, cream of chicken soup, melted butter, salt, and pepper.
Mix thoroughly to ensure even distribution of flavors.
Add the shredded cheese and cooked bacon to the mixture, stirring to combine.
Reserve a small amount of cheese for sprinkling on top before baking.
Fold in the thawed hash browns until evenly coated with the mixture.
Ensure the hash browns are fully thawed to avoid excess moisture in the casserole.
Spread the mixture evenly into a greased 9x13 baking dish.
Use a spatula to smooth the top for even cooking.
Bake in the preheated oven for 1 hour, or until golden and bubbly.
Check the casserole halfway through and rotate the dish for even baking.
Let the casserole cool for 5 minutes before serving. Enjoy!
Garnish with chopped parsley or green onions for a fresh touch.
