1 teaspoon Cabot Salted Butter
½ cup chopped sweet onion
1 red bell pepper, chopped
1 (30-ounce) package frozen country-style hash brown potatoes, thawed
1 (10 3/4-ounce) can reduced fat cream of chicken soup
1 (16-ounce) container Cabot Light Sour Cream
8 ounces low-sodium ham, chopped
2 tablespoons Dijon mustard
¼ teaspoon salt
½ teaspoon ground black pepper
4 turkey or reduced fat bacon slices, cooked and coarsely chopped
8 ounces Cabot Lite50 Sharp Cheddar, grated (about 2 cups)
PREHEAT oven to 350°F. Coat 9-by-13-inch baking dish with cooking spray.
MELT butter in skillet. Add onion and bell pepper; cook over medium-high heat until onions are tender and golden, about 6 minutes.
SQUEEZE excess moisture from potatoes. In large bowl, combine potatoes, onion mixture and next 6 ingredients (through pepper).
SPOON into prepared baking dish. Cover and bake for 45 minutes.
UNCOVER and sprinkle with bacon and cheese. Bake uncovered for 15 minutes longer or cheese is melted. Let stand for 10 minutes before serving.
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