30ounces shredded hash brownsfresh or thawed from frozen
2cupsshredded cheddar cheese
1packetranch seasoning mix*see Notes to make your own
2cupssour creamcan substitute with Greek yogurt
½cupmelted butter
¼teaspoonsalt and pepper
4slicesbaconcooked and crumbled, or 1/2 cup bacon bits
1bunchgreen onions (scallions)green parts only, chopped
Instructions
Preheat oven to 375° Fahrenheit. Prepare a 9"x13" casserole by spraying it with cooking oil spray, set aside.
In a large bowl, mix together shredded hash browns, 1 cup cheddar cheese, dry ranch seasoning mix, sour cream, melted butter, and salt and pepper.
Pour hash brown casserole ingredients into the prepared casserole dish and top with remaining shredded cheese and bacon.
Bake uncovered for 45-50 minutes, or until hot and bubbly and golden on top, and edges are puffy. Let rest 5 minutes, then top with green onion and extra crisp bacon bits before serving.
Notes
Homemade ranch dressing
2 Tablespoons buttermilk powder (optional)
1 Tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried chives
2 teaspoon onion powder
1 teaspoon dried dill
To Make AheadPrepare the casserole as directed, without baking, and refrigerate for up to 3 days.To FreezeIf you plan to make ahead this casserole and freeze it, I suggest using a foil container covered with foil. Not only is it freezer-safe, but the container can be safely used in the oven as well to reheat it.Mix the casserole as directed in recipe (do not bake it) and freeze for up to 3 months. Bake from frozen (do not defrost) as directed, adding an extra 15 minutes to the baking time until it's heated throughout and the cheese is golden.Storing and reheatingLeftovers will keep well for up to 5 days in the refrigerator. Let the casserole cool completely and transfer to a sealed container before placing it in the fridge.To reheat, use the microwave and heat in 30-second increments, stirring in between to heat evenly, until heated through.