Hashbrown Breakfast Casserole

Ingredients

• 5-6 thick bacon, chopped and cooked
• 1-2 Tablespoon s(butter, oil or bacon grease)
• 1 medium onion, diced
• 1 teaspoon minced garlic
• 1/2 cup diced green bell pepper
• 3 green onions, chopped
• 1/2 cup diced red bell pepper
• 3 tablespoon sbutter
• 3 tablespoon sall-purpose flour
• 2 cup smilk
• 1 cup chicken stock
• Salt and pepper to taste
• Creole seasoning
• 1 1/2 cup sshredded cheddar cheese, divided
• 1 cup sour cream(I used light sour cream)
• 30 ounce frozen shredded hashbrown potatoes, thawed

Instructions

1. Preheat oven to 350 degrees F and grease a 9x13 baking dish with cooking spray or oil. Set aside.
2. Heat skillet over medium heat , then add oil or butter until melted , followed by onions , garlic , bell pepper, and green onions saute for about 2 3 minutes .Remove from skillet and set Aside
3. Add butter to skillet until melted , Then add flour and whisk until fully dissolved.
4. Slowly pour in the milk while stirring consistently followed by the chicken stock. Season with salt, freshly ground black pepper and Creole seasoning and stir.
5. Throw in half of the shredded cheese and stir well until fully melted. Then add the sour cream and stir for about a minute. Remove from heat.
6. In a large glass bowl, add thawed hashbrown, cooked bacon and saute bell pepper and onion combination. Stir well until fully combined.
7. Transfer the mixture into the greased baking dish and top with remaining cheese . Place in the preheated oven and bake for 40 45 minutes.
8. Let it stand for 10 minutes before serving.