We love this casserole and it makes a lot. I normally have the casserole for breakfast and we eat the leftovers at another meal as a side dish.8 slices bacon, cooked and drained (keep about 2 tablespoons of the bacon drippings) 1 (30 ounce) bag frozen Country Style shredded Ore Ida hash browns, defrosted 1/2 cup chopped onion, regular or green onions 1 large clove of garlic, chopped 1 teaspoon salt 1/2 teaspoon black pepper 1 (10.75 ounce) can Cream of Potato Soup 1 cup sour cream 3 tablespoons butter or margarine, melted 1 cup evaporated milk (could use regular milk) 25 Ritz crackers, crushed 2 cups shredded cheese of your choice (I used Mexican 4 cheese blend) Fry bacon, drain and set aside. Brown onion and garlic in 2 tablespoons of the bacon grease. Spray a 9 x 13 inch baking dish with cooking spray. In a large bowl blend together by hand the hash browns, onions, garlic, potato soup, salt, pepper, sour cream, milk and melted butter. Spread in casserole dish. Crush Ritz cracker (I put mine in a Ziploc bag and use rolling pin) and break bacon into pieces. Mix cracker crumbs, shredded cheese and bacon together and sprinkle on top of the casserole. Bake in preheated 350 degree oven 45 to 50 minutes. Makes 10 to 12 servings. Enjoy! You might also like my Hash Brown and Sausage Breakfast Casserole. Be sure and PIN for later: Feel free to “share” with your friends by clicking on the Facebook, Pinterest or Twitter buttons at the bottom of each post. You can print by clicking on the printer icon below. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.