Twice Baked Potato Casserole
32 ozsouthern style frozen hasbrowns (small cubes)
2 csour cream
1 can(s)condensed cream of chicken soup
1 Tbspdry powdered ranch dressing mix
1 stickmelted butter (8 tablespoons) + 2 tablespoons separated
1/2 lbbacon, cooked crisp & crumbled
1 1/2 cshredded cheddar cheese
1/2 cmonterey jack cheese
1 tspboth salt & pepper
1 ccrushed corn flakes
How to Make Twice Baked Potato Casserole
- 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.