Loaded Hash Brown Casserole (Recipe 124 of 125)

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Last night was Sunday dinner. We did a breakfast theme and it seemed only right to have hash browns for breakfast. But I couldn't do just regular hash browns. Oh no. I had to have special hash browns. 

Hash browns are good and all, but these...oh lord - these put hash browns on the map. Such an easy recipe to make. And oh so good. And today, as leftovers, even better! 

This recipe did not disappoint.

Loaded Hash Brown Casserole

Everyday Shortcuts

Serves 12

• 32 oz sour cream
• Half large onion, chopped
• 2 c shredded cheddar cheese
• 10 pieces cooked bacon, crumbled
• 2 packages Ranch dressing mix
• 1 26 oz bag frozen shredded hash brown potatoes

Preheat oven to 400 degrees F. Lightly spray a 9x13 inch pan with cooking spray.

In a large bowl, add sour cream, bacon, shredded cheddar cheese, onions and packets of ranch dressing mix and mix together. Stir in frozen hash browns and mix well. Spread an even layer into the 9x13 inch pan.

Bake uncovered for 60 minutes until golden brown. Serve immediately and enjoy!

Store leftovers in the fridge in an airtight container for 2-3 days or freezer up to one month.