Source

Yield

16 servings

6 slices bacon, chopped
1 medium onion, chopped (about ½ cup)
1 can (10½ ounces) condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
¾ cup sour cream
6 tablespoons butter, melted (amount divided in recipe steps below)
6 cups frozen shredded hash brown potatoes, thawed (about 22 ounces)
3 cups broccoli florets
⅓ cup sliced green onion
1½ cups shredded Cheddar cheese (about 6 ounces)
⅓ cup panko (Japanese breadcrumbs)

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. 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 with salt and pepper. 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.