Ingredients:
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
1 cup (4 ounces) pre-shredded Classic Melts Four Cheese blend, divided
1 (32-ounce) package frozen Southern-style hash brown potatoes
6 bacon slices ( veg. sub. tofu)
1 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
Directions:
Cook bacon in a large nonstick skillet over medium heat until crisp. ( Add tofu with potatoes)
Remove bacon from pan, and crumble.
Discard drippings in pan.
Add 1 cup onion and garlic to pan, and cook for 5 minutes or until
tender, stirring frequently.
Stir in the potatoes, then cover and cook for 15 minutes, stirring
occasionally.
Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream,
salt, pepper, and soup in a large bowl.
Add potato mixture; toss gently
to combine.
Spoon mixture into an 11 x 7-inch baking dish coated with cooking
spray.
Sprinkle with remaining 3/4 cup cheese.
Cover with foil coated with cooking spray.
Refrigerate 8 hours or overnight.
Preheat oven to 350°.
Remove casserole from refrigerator; let stand at room temperature 15
minutes.
Bake casserole, covered, at 350º for 30 minutes.
Uncover and bake an additional 30 minutes or until bubbly around
edges and cheese begins to brown.
