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Preheat oven to 400.
Cut bacon into small pieces and cook in a large cast iron skillet. Remove bacon from the pan and remove most of the bacon grease.
Add ground beef to the skillet and cook until brown.
Add Lipton onion, cream of mushroom soup, milk, sour cream, ½ cup cheese, and cooked bacon. Stir until combined.
Pour hasbrowns on top of cooked meat mixture and top with remaining cheese. (Tip: you can toss the hashbrowns in the bacon grease prior to topping the meat mixture for extra flavor).
Bake for 25-30 minutes. Enjoy!