Twice Baked Potato Casserole
|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 stk||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|
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DirectionsMelt 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.