Southwest Hashbrown Casserole

This morning I woke up at 6:00am, and I could not get back to sleep. So, I got up and made this Southwest Cheesy Bacon Hashbrown Casserole.

I modified a few recipes, and came up with my own creation. It was divinely spicy! Here's what I came up with:

Southwest Cheesy Bacon Hashbrown Casserole

     
Ingredients:

4 slices bacon

1 package Simply Potatoes Southwest Style Hashbrowns (with peppers and onions)

1 can (10.75 ounces) cream of mushroom soup

1 cup (4 ounces) Four Cheese Mexican Blend

1/2 cup sour cream
Instructions:

1. Heat oven to 350°F. Spray 2 quart casserole or 9x13 pan with nonstick cooking spray*. In small skillet cook bacon until crisp; drain grease (I usually cook a lot of bacon on the weekends and have extra pieces around in the fridge). Chop bacon.

2. In large bowl stir bacon and all remaining ingredients until well blended. Spread mixture into prepared dish. Cover; bake 60 minutes or until potatoes are tender.

*An 11x7-inch rectangular or 8-inch square baking dish can also be used.