Vidalia Onion Hash Brown Casserole with Bacon

Sweet Vidalia onions and bacon turn up the flavor in this classic Southern hash brown casserole recipe

Prep Time 5

Cook Time 1 15

Course Side Dish

Cuisine American

Servings 8 servings

4 slices bacon cooked and crumbled
2 tablespoons butter softened
30 ounce bag frozen hash brown potatoes thawed and drained if necessary
1 cup Vidalia onions sliced
2 cups heavy cream
2 large eggs beaten
2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 teaspoons cornstarch
2 teaspoons fresh thyme
1 and 1/2 cups shredded cheddar cheese Divided, save 1 cup for the top of the casserole
1 cup shredded mozzarella cheese

Pre-heat the oven to 400 degrees
Butter the baking dish with the soften butter
Put the thawed hash browns in a large bowl
Mix the cream, eggs, salt, pepper, garlic powder, cornstarch, cheese (except the reserved cup of cheddar) bacon, and thyme into the potatoes
Pour the potato mixture into the baking dish and place the Vidalia onions on top, pressing them into the potato mixture
Cover the baking pan with aluminum foil and bake for 45 minutes or until the onions are temder
Remove the foil and top the casserole with the remaining cheddar cheese
Bake the casserole for an additional 5-10 minutes or until the cheese has melted and the casserole is bubbly

Keyword brunch,, hash brown casserole, hashbrown casserole, hashed brown casserole, Vidalia onions