How to make a cheese and potato casserole (video)

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If you're looking for a super easy breakfast recipe, look no further.  These cheese and potato casserole isn't only great for morning cravings, though. The next time you attend a dinner party or a cookout in the park, you ought to steal the show with this cheesy side dish. 
Another perk of a recipe like this is that you can tailor it to your tastes very easily. Don't like onion? Don't add it. Too much bacon? Substitute for chopped ham, pepperoni or whatever you feel like that day. The only limit is your imagination! 
Cheese and potato casserole
Preparation time: 10 minutes (+ refrigerating overnight, optional but highly recommended)
Total time: 50 minutes (+refrigerating overnight)
Serves: 4-6 
1 bag (32 oz or 907 gr) of cubed frozen hash browns
2 cans (10 oz or 284 mL) of cream of mushroom soup
6 strips of bacon, cooked and crumbled
2 garlic cloves, minced
1 small onion, peeled and chopped
2 cups (180-200 gr) shredded cheddar cheese, divided
2 cups (approx. 500 mL) of sour cream
onion soup powder (optional)
1 bunch of green onions, washed and diced
Cooktop Cove
1. To start, gather your ingredients. The first step is to fill a lightly greased 9x13 casserole pan with a bag of frozen diced potatoes.
2. Next, you'll want to get started on the cheesy aspect of this meal. In a large bowl, mix together the two cans of soup, onion soup powder, chopped onion, minced garlic,  sour cream, bacon crumbs, and 1 cup of the cheddar cheese (save the second cup for topping!). 
3. Coat the frozen potatoes with your wet ingredients. 
4. Ideally, you should refrigerate overnight, covering the casserole with foil. 
5. Finally, bake your casserole for 40 minutes in a 350 degree Fahrenheit oven. Top with the green onions and serve.
Pro tip: Add a little of Worcestershire sauce to the wet ingredients mix. Or go hotter with some drops of Tabasco. 
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