It must have been good, because Alan had about 4 helpings. That may not be saying much though, since he could probably eat hash browns every day of his life. From a 9 x 13 pan, I think we have one serving left. Anyway, here's the simple recipe:
Green Chile Potato Casserole (because I had to give it a name)
4 slices bacon
1 can diced green chiles
3 tblsp minced onion
1 bag frozen shredded hash browns1 can cream of mushroom soup
3/4 cup sour cream (just guessing)
1/2 cup melted butter
shredded cheese for topping
salt and pepper
I cut the bacon into bite-sized pieces before frying, cooked until it was nearing the crispy point but not quite, drained the grease and then added the green chiles and minced onion. By the way, I would have used a freshly chopped onion if I would have had one. From there just cook the bacon to your desired doneness. Then I tossed the bacon mixture with everything else in a huge bowl except the cheese. I'd go easy on the salt since the bacon's so salty already. (You're going to think you need to add liquid or more soup or something, but the frozen hashbrowns have plenty of water in them.) Spread in a slightly greased or sprayed pan and top with whatever cheese you have. I went light on the cheese, only because I didn't have very much. Bake it around 400 for 30 minutes maybe? I don't know. I would even turn the broiler on for a few minutes at the end to get some crispy action going. We ate it as an entree, but it would be a great side dish as well. Oh, and we like to add Louisiana Hot Sauce to any dish like this.
So there you go - a meat and potatoes meal.