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Vidalia Onion Hash Brown Casserole with Bacon

Sweet Vidalia onions and bacon turn up the flavor in this classic Southern hash brown casserole recipe
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 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

Equipment

  • 9 by 13 baking dish

Method
 

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