6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32 ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 cup chopped green onions
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10 3/4 ounces) can cream of mushroom soup, undiluted
Cooking spray

Cook bacon in a large nonstick skillet over medium heat until crisp.

Remove bacon from pan, and crumble.

Discard drippings in pan.

1) Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently.

2) Stir in potatoes; cover and cook for 15 minutes, stirring occasionally.

3) Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl.

4) Add potato mixture; toss gently to combine.

5) Spoon mixture into an 11 x 17 inch baking dish coated with cooking spray.

6) Sprinkle with remaining 3/4 cup cheese.

7) Bake for 35 minutes until top is bubbly.