Loaded Cheesy Hash Brown Casserole with Bacon (No Soup!)

Baked hash brown casserole tastes like a loaded baked potato with cheese and bacon, but even better thanks to a kick of ranch seasoning. It's made with fresh or frozen shredded potatoes for an easy recipe - no soup needed!

Course Side Dish

Cuisine American

Keyword Dinner, Make Ahead, loaded potatoes, cracker barrel hash brown casserole, cheesy potatoes, hash brown casserole, Casserole

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Servings servings

Calories 288kcal

Equipment

large 9 x 13" casserole dish

Ingredients

30 ounces shredded hash browns, fresh or frozen (thawed) (I prefer Ore Ida frozen or Simply Potatoes fresh)
2 cups cheddar cheese, shredded
1 packet ranch seasoning mix (see notes to make your own)
2 cups (16 ounces) sour cream
½ cup melted butter
¼ teaspoon pepper
4 slices bacon, cooked and crumbled (or 1/2 cup of bacon bits_
1 bunch green onions, sliced green part

Instructions

Preheat oven to 375° Fahrenheit. Prepare a 9"x13" casserole by spraying it with cooking oil spray.
In a large bowl, mix together shredded hash browns, 1 cup cheddar cheese, dry ranch seasoning mix, sour cream, melted butter, and pepper.
Pour hash brown casserole ingredients into the prepared casserole dish and top with remaining shredded cheese and bacon.
Bake 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 before serving.

Notes

To make your own homemade ranch dressing mix: 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 ahead: Prepare the casserole as directed, without baking, and refrigerate for up to 3 days.

If 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.

To make ahead and freeze: use a freezer-safe casserole (I recommend a foil container) and cover with a layer of aluminum foil. 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.

Leftovers will keep well for up to 4 or 5 days in the refrigerator. Let the casserole cool completely and transfer to a sealed container before placing it in the fridge.

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