1 (32 oz.) pkg. frozen hash brown potatoes, partly thawed
2 cans cream of mushroom soup
1 can cream of chicken soup
1 c. Monterey Jack cheese, grated
1 c. Cheddar cheese, grated
1 (8 oz.) sour cream
2 c. onion
6 slices bacon, fried & broken into sm. pieces
1 tsp. garlic
2 c. Wheaties, crushed

Fry bacon until crisp; remove bacon and add chopped onion and fry until tender. In large bowl, mix potatoes, mushroom soup, chicken soup, Monterey Jack cheese, Cheddar cheese, sour cream, onion, bacon and garlic. Spoon mixture into greased 9x11 cake pan. Sprinkle with crushed Wheaties and bake at 350 degrees for 45 minutes.