Crack Potatoes Casserole
A creamy and cheesy casserole made with bacon and hash browns, perfect for gatherings.
Equipment
- 9x13-inch baking dish Lightly sprayed with nonstick cooking spray
Ingredients
Main Ingredients
- 16 ounces sour cream
- 10.5 ounces low sodium cream of chicken soup
- 1 cup cooked bacon bits
- 1 ounces dry ranch dressing mix
- 2 cups shredded Cheddar cheese
- 32 ounces frozen hash brown potatoes thawed
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9x13 inch baking dish with nonstick cooking spray and set it aside.
- In a large mixing bowl, combine the sour cream, cream of chicken soup, bacon bits, ranch dressing mix, and 1 cup of shredded Cheddar cheese. Stir until everything is well mixed.
- Gently fold in the thawed hash brown potatoes until they are evenly coated with the mixture.
- Transfer the mixture into the prepared baking dish and spread it out evenly. Cover the dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and sprinkle the remaining 1 cup of Cheddar cheese over the top.
- Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and lightly browned around the edges.
Notes
For an extra kick, consider adding some chopped green onions or jalapeños to the mixture before baking. This dish can be prepared ahead of time and stored in the refrigerator until you're ready to bake it.