Loaded Hash Brown Casserole

Loaded Hash Brown Casserole 32 oz bag shredded frozen hash browns, thawed 4 slices bacon, chopped into 1/2 inch pieces 1 onion, chopped 2 garlic cloves, minced 2 tbsp. flour 3 cups fat free chicken stock 1 tsp salt 1 tsp pepper 16 oz reduced fat sour cream 3 cups reduced fat cheddar cheese, divided Preheat oven to 375 Spray a large casserole dish with nonstick spray, set aside Place hash browns into a large colander and place in the sink to drain as you prepare the sauce In a large skillet, with high sides, begin cooking bacon over medium heat Once bacon is starting to brown add in onion and continue cooking until bacon is crispy and onion is browned Add in garlic and cook for an additional minute, stirring constantly Sprinkle flour, salt & pepper over bacon & onion, whisking to combine Cook for 3-4 minutes, allowing flour taste to cook out Slowly whisk in chicken stock, stirring until mixture is smooth Bring to a boil and then reduce to a simmer to continue cooking for 5-7 minutes or until mixture is thickened Remove from heat and stir in sour cream and 2 cups cheese, stirring until well combined Add in hash browns and stir until combined Pour into prepared pan and top with remaining cheese Cover with aluminum foil and bake for 30 minutes Remove foil and continue baking for 15 minutes or until cheese is browned and bubbly Remove and serve