Ingredients:

2 lbs frozen hash browns

1(10 ounce) can low-fat cream of chicken soup

1⁄2cup margarine

2cups light sour cream

8ounces cheddar cheese, shredded

1⁄2lb bacon

salt & pepper, to taste

Directions:

1. Thaw hash browns for 30 minutes.

2. While hash browns are thawing, prepare the bacon: Using clean scissors, cut the bacon into thin strips horizontally. Fry until crispy or desired doneness. (The scissor method saves the hassle of trying to crumble the bacon after it is cooked.).

3. In a large bowl, mix together soup & sour cream & salt and pepper. Add melted margarine & mix well. Add the cheese & bacon and then the hash browns. Continue mixing until well combined. Spread mixture into 9 X 13 pan, lightly coated with cooking spray.

4. Bake for 1 hour at 375 degrees.

Bon Appetit!