NancyC

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Loaded Hash Brown Potato Casserole

Loaded Hashbrown Potato Casserole @ NancyC

A loaded baked potato is one of my favorite lunch or dinner meals. If you like them, too, now you can have that great loaded baked potato taste for breakfast with this casserole! It isn’t the healthiest of recipes, but it sure is good! You can make this Loaded Hash Brown Potato Casserole a little healthier by using some lighter ingredients, but the bottom line is that it really falls into the comfort food category! 🙂

Loaded Hashbrown Potatoe Casserole2 @ NancyC

This casserole is great for breakfast or brunch, or as a side dish for other later-in-the-day meals. The Ranch dip mix gives this casserole a nice zing…if you love cheese, potatoes, sour cream, and bacon, this recipe is for you!  I added in some sliced green onions, too. It’s very easy to put together and so yummy!

Loaded Hash Brown Potato Casserole

  • Servings: 12
  • Difficulty: easy
  • Print

LOADED HASH BROWN POTATO CASSEROLE by NancyC

  • 2 (16-ounce) containers sour cream or light sour cream     Loaded Hashbrown Potato Casserole @ NancyC
  • 1/2 to 3/4 cup mayonnaise or light mayonnaise, (the mayo makes the casserole nice and creamy!)
  • 1 (1-ounce) package Hidden Valley® Original Ranch® Dips Mix (if you want a stronger Ranch flavor, you can use 1 1/2 to 2 packages)
  • 3 1/2 cups shredded cheddar cheese (set aside 1 cup of cheese for sprinkling on top of the casserole after it is partially baked)
  • 2 (3-ounce) packages of real bacon bits (or 6 to 8 slices of bacon, cooked and crumbled into small bits; you can use turkey bacon if you want)
  • 1 1/2 cups finely sliced green onions (slice both the white onion tips and the green stems; depending on the size of the green onions, you’ll need about 4-6)
  • 1 (28 to 30-ounce) package frozen shredded hash brown potatoes, thawed

Preheat oven to 350 degrees. Lightly grease a 9×13″ baking pan and set aside.

In a very large bowl, combine sour cream, mayonnaise, and ranch dip mix until well-blended. Add in 2 1/2 cups of shredded cheddar cheese (save the remaining cup of cheese for later), the bacon bits, and sliced green onions, and mix well. Then add in the thawed hash browns and mix everything together well. Spoon this mixture into your lightly greased 9×13″ baking pan.

Bake at 350 degrees for 35 to 40 minutes, and remove from oven. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole and bake in oven an additional 5 to 10 minutes, until cheese is fully melted.

Recipe from NancyC | nancy-c.com

You could serve these potatoes for breakfast or brunch, and they make a great side dish for lunch or dinner! Have you tried making any potatoes like these?

Sharing at Meal Plan Monday, Farmhouse Friday, Weekend Potluck, Full Plate Thursday, Thursday Favorite Things, Homestead Blog Hop, Lou Lou Girls Fabulous Party, Wonderful Wednesday, Happiness is Homemade, Inspire Me Monday, What’s for Dinner?.

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34 responses to “Loaded Hash Brown Potato Casserole”

  7. I made this for a 4th of July celebration and EVERYONE loved it. I doubled the recipes and put them in two foil disposable pans.
    Deffinately a crowd pleaser!

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  10. Stumbled across your recipe via Pinterest. I didn’t have sour cream so I used plain yogurt, and I didn’t have bacon so I diced up ham. Wow! This was great, my husband says it is one of his favorites and my son had seconds. The leftovers were even better the next day!

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  12. This is a delicious recipe for either brunch or dinner. The only thing I change is that I leave out the bacon because we don’t eat meat. It is so cheesy and tasty!

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  14. Is that ever a casserole o’ comfort!! I’ve never had the dish with the ranch twist!! I wish I had a scoop of that right now!! Thanks for sharing this week at Fiesta Friday!

    Mollie

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