Hash Brown Casserole with Bacon, Onions, and Cheese

While this main course is quite filling, you can also serve small portions of this creamy cheese casserole as a delicious side dish to your scrambled eggs. We loved the way the classic processed cheese mixture spreads over the casserole; substitute cheddar cheese if you can't find this product.
Saute the bacon in a large nonstick skillet over medium-high heat until crisp. Remove the bacon from the pan and crumble. Transfer the filling to the skillet. Add 1 cup onion and garlic to the pan; cook for 5 minutes or until tender, stirring frequently. Add the potatoes; cover and cook for 15 minutes, stirring occasionally.Combine the chopped bacon, 1/4 cup cheese, green onion, sour cream, salt, pepper, and stock in a large bowl. Add the potato mixture; mix gently. Spoon the mixture into an 11-inch x 7-inch baking dish greased with cooking spray. Sprinkle with the remaining 3/4 cup cheese. Cover with foil smeared with cooking spray. Refrigerate for 8 hours or overnight.Preheat the oven to 350 degrees.Remove the casserole from the refrigerator; let it stand at room temperature for 15 minutes. Bake the casserole under the lid at 350 ° C for 30 minutes. Remove and bake for another 30 minutes, or until bubbles form around the edges and the cheese starts to brown.