CREAMY CRACK POTATOES

Creamy potatoes loaded with cheddar, bacon and ranch! SO good! Frozen shredded hash browns, cheddar, bacon, ranch dressing mix, sour cream, cream of chicken soup, heavy cream, butter and ritz crackers. A cross between scalloped potatoes and a regular potato casserole. I could make a meal out of these potatoes!



INGREDIENTS:
  • 1 (30 to 32-oz) bag frozen shredded hash browns
  • 1 (10.75-oz) can cream of chicken soup
  • 2-1/2 cups shredded cheddar cheese, divided
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup butter, melted
  • 1/2 cup sour cream
  • 1 (1-oz) packet dry Ranch dressing mix
  • 1-1/2 cup cooked chopped bacon, divided
  • 1 sleeve Ritz crackers, crushed

INSTRUCTIONS:
  1. Preheat oven to 400ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.
  2. In a large bowl, combine hash browns, cream of chicken soup, 2 cups cheddar cheese, heavy cream, butter, sour cream, ranch packet, and 1 cup cooked bacon.
  3. Spoon potato mixture into prepared pan.
  4. Combine crushed crackers, 1/2 cup bacon, and remaining 1/2 cup cheddar cheese. Sprinkle over potatoes.
  5. Bake, uncovered, for 45 to 50 minutes, until bubbly.

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