Hashbrown Casserole

This is a great recipe if you're hosting a brunch. I've made this a few times and it always turns out perfect.

Hashbrown Casserole:

1 package of shredded hashbrowns
3/4 (16oz) container of non fat sour creme
2 cans of creme of mushroom
kosher salt
pepper
5 pieces of cooked bacon, chopped
1/2 sweet yellow onion
shredded Colby jack cheese
1 tbsp canola oil
1/2 green bell pepper finely chopped
1/2 red bell pepper finely chopped
13x8 glass baking dish

Start by preheating your oven to 350. Then start cooking your bacon in a pan. Once it's cooked set them aside and drain the fat. Put one tbsp of canola oil (or vegetable oil) in the same pan and add the chopped onions, salt, and pepper and cook for about 5 minutes. After five minutes add the chopped green and red peppers. Cook until the onions are transparent and the peppers are slightly softened (instead of sauteing the onions and peppers you can also use fresh chopped chives/scallions and use seasoning salt or other spices to save on prep time)

In your glass baking dish, pour the package of shredded hashbrowns, add the onions and peppers, chopped bacon, both cans of creme of mushroom, 1/4 of the shredded cheese, sour creme (add a little at a time you don't want it to be too creamy), and mix together well (add a little more salt and pepper if needed). Sprinkle the top with the rest of the shredded cheese (make sure all of the mixture is covered). Cover the top with foil and cook for 45minutes and remove the cover. Continue to cook for another 20-25 minutes (might take a little longer, so keep checking on it). The center and the sides should be bubbly and the cheese should be melted and lightly browned.

Let the hashbrowns rest for 15 minutes before serving.