Cooking Directions

• Heat the oven to 350°F.  While the oven is heating, cook the bacon and onion in a 10-inch skillet over medium heat until the bacon is crisp, stirring occasionally.  Spoon off any fat.Stir the bacon mixture, soup, sour cream, 4 tablespoons butter, potatoes, broccoli, green onion and cheese in a large bowl.  Season the mixture, if desired.  Stir the panko and remaining butter in a small bowl.  Spoon the potato mixture into a lightly greased 9x9x2-inch baking dish.  Sprinkle with the panko mixture.Bake for 45 minutes or until the mixture is hot and the panko mixture is golden brown.

Ingredients

• 6 slices bacon, chopped1 medium onion, chopped (about 1/2 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.75 cup sour cream6 tablespoons butter, melted6 cups frozen shredded hash brown potatoes, thawed (about 22 ounces)3 cups broccoli florets0.333 cup sliced green onion1.5 cups shredded Cheddar cheese  (about 6 ounces)0.333 cup panko (Japanese breadcrumbs)