Creamy Bacon Cheddar Hashbrowns
2 lbs shredded hash brown potatoes, thawed and drained
1/2 onion, chopped and sauteed
1 (10 1/2 ounce) can cream of chicken (or something) soup
8 ounces sour cream
3/4 cup bacon bits
2 cups cheddar cheese (shredded)
3 tablespoons dry ranch dressing mix
• Preheat oven to 350 degrees.
• In a large bowl, mix cream of chicken soup, sour cream, bacon bits and ranch dressing mix. Add cheddar cheese, onions and hashbrowns.
• Place in greased 9x13 pan.
• Bake 35 minutes or until bubbly.
While not something that can be eaten often, this is a great side dish for a crowd!
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