Twice Baked Potato Casserole

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32 oz southern style frozen hasbrowns (small cubes)
2 c sour cream
1 can(s) condensed cream of chicken soup
1 Tbsp dry powdered ranch dressing mix
1 stick melted butter (8 tablespoons) + 2 tablespoons separated
1/2 lb bacon, cooked crisp & crumbled
1 1/2 c shredded cheddar cheese
1/2 c monterey jack cheese
1 tsp both salt & pepper
1 c crushed corn flakes

The Cook

Kris Ryan Recipe
Lightly Salted
Vacaville, CA (pop. 92,428)
Member Since Dec 2011
Kris' notes for this recipe:
My family LOVES Twice Baked potatoes. But they are sooo much work. I usually only make them once a year for Christmas or another holiday. This recipe is actually an adaption of two different recipes I had found. When I made it for the first time, my entire clan rated it either as good or better than my Twice Baked potatoes. The best part is sooooooo much easier!! In fact, you can make it even easier by using real bacon bits instead of frying your own bacon.
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Melt 1 cube butter in medium sized saucepan. Add soup & sour cream & mix together while heating over low heat. Stir in ranch dressing mix, bacon bits, salt & pepper & both cheeses.
Butter a 13x9" pan. Pour the Southern style hashbrown potatoes into the pan. Pour the cheese/sour cream mixture over the top. Toss the potatoes to coat all with the mixture. Refrigerate several hours or over night.
Take potatoes out of fridge 1 hour prior to baking. Toss the crushed corn flakes with the 2T. melted butter. Spread over the top. Bake uncovered 1 hour at 350 degrees.

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