Frozen Southern-style hash browns and cooked bacon make this Easy German Potato Casserole a snap to prepare.
1 can (10-3/4 oz.) condensed cream of potato soup
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. HEINZ Distilled White Vinegar
1 pkg. (32 oz.) ORE-IDA Diced Hash Brown Potatoes, thawed
1 pkg. (8 oz.) KRAFT Shredded Swiss Cheese
8 slices cooked OSCAR MAYER Bacon, crumbled, divided
6 green onions, sliced, divided
2 cups french-fried onions
Heat oven to 350ºF.
Mix soup, sour cream and vinegar in large bowl until blended. Add hash browns, cheese, half the bacon and 1/2 cup green onions; mix lightly.
Spoon into 13x9-inch baking dish sprayed with cooking spray.
Bake 50 min. or until heated through, topping with French fried onions after 20 min. Sprinkle with remaining bacon and green onions.