Put raw diced bacon in casserole. 5 ingredients later: Breakfast-for-dinner done

Preheat your oven to 350°F (175°C).

In a large skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels, then crumble into pieces.

In a large mixing bowl, combine the thawed hashbrowns, crumbled bacon, shredded cheddar cheese, cream of chicken soup, sour cream, and chopped green onions. Mix until well combined.

Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly.

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the casserole is heated through.

For a vegetarian version, you can omit the bacon and add some sautéed mushrooms or bell peppers for extra flavor. If you prefer a bit of spice, try adding some diced jalapeños or a pinch of cayenne pepper. You can also switch up the cheese—pepper jack or Swiss would be delicious alternatives. For a lighter option, use Greek yogurt instead of sour cream.