1 carton (16-oz) fat-free sour cream
1 can reduced-fat condensed cream of chicken soup
1/4 tsp garlic powder
2 tsp hot sauce
3/4 cup thinly sliced green onions
1 1/2 cups shredded reduced-fat cheese of your choice (I prefer Mexican Blend)
4 slices bacon, cooked crisp, drained, crumbled
1 bag (32-oz) frozen Southern-style hash brown potatoes, thawed
Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking dish or pan and set aside.
Combine the sour cream, soup, garlic powder, and hot sauce in a very large mixing bowl. When combined, add the onions, cheese, bacon, and potatoes. Transfer mixture to the prepared baking dish.
Bake at 350 degrees for approximately 1 hour until casserole is bubbly and heated through.
