Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour and 10 minutes
2 cups Ore-Ida® Southern Style Hash Browns
8 slices Oscar Mayer bacon, chopped
1/2 pound fresh mushrooms, sliced
1 red pepper, chopped
1 green pepper, chopped
1 small onion, chopped
1/3 cup Breakstone's or Knudsen Sour Cream
12 ounce Velveeta® Pasteurized Prepared Cheese, thinly sliced
1. Heat oven to 350ºF
2. Cook and stir bacon in large skillet on medium heat until crisp. Remove from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Meanwhile, cook and stir hash browns and vegetables in drippings 10 min.
3. Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Whisk eggs and sour cream until blended; pour over vegetable mixture. Top with bacon and VELVEETA®.
4. Bake 40 min. or until center is set and casserole is heated through.
TIP: Make Ahead: Casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing baking time if needed until casserole is done.