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Prep 25min
Total1hr35min
Servings12
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Ingredients
8
slices bacon
3/4
cup chopped sweet onion
1/3
cup butter
1
bag (30 oz) frozen country-style shredded hash brown potatoes, thawed
1
can (10 3/4 oz) condensed cream of chicken soup
1
container (16 oz) sour cream
2
cups shredded Colby- Monterey Jack cheese blend (8 oz)
1
package (8 oz) diced cooked ham
1
jar (4 oz) diced pimientos, drained
2
tablespoons coarse-grained Dijon mustard
1/2
teaspoon salt
1/2
teaspoon pepper
Chopped fresh chives, if desired
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Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2
In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons bacon drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes, stirring occasionally, until tender and golden. Reduce heat to medium-low; stir in butter until melted. Remove from heat.
3
Squeeze excess moisture from potatoes. Add potatoes, soup, sour cream, cheese, ham, pimientos, mustard, salt and pepper to skillet; stir to combine. Spoon mixture into baking dish.
4
Cover; bake 45 minutes. Uncover; sprinkle with reserved bacon. Bake 15 minutes longer or until browned. Let stand 10 minutes before serving. Garnish with chives.
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Nutrition Facts
Serving Size:1 Serving
Calories
310
Total Fat
20g
0%
Saturated Fat
12g
0%
Sodium
780mg
0%
Total Carbohydrate
18g
0%
Dietary Fiber
2g
0%
Protein
12g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Lean Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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