Potato Bacon Casserole
4 cup frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 oz bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) Evaporated Milk
1 1/2 tsp seasoned salt
Preheat oven to 350° F. Grease 8-inch-square baking dish.
Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl.
Pour evenly over potato mixture; cover.
Bake for 55 to 60 minutes.
Uncover; bake for an additional 5 minutes.
Let stand for 10 to 15 minutes before serving.