a soup made with cheddar cheese, ham, and bits of veggies.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
Ingredients
- cooking spray
- 1 (32 ounce) package frozen hash brown potatoes, thawed
- 1 (16 ounce) container sour cream
- 2 cups shredded Cheddar cheese, divided, or more to taste
- 8 slices cooked bacon, crumbled
- 1 (1 ounce) package ranch dressing mix
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan with cooking spray.
- Mix hash browns, sour cream, 1 cup Cheddar, bacon, and ranch mix together in a large bowl until well combined. Spread into the prepared pan and cover with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle remaining Cheddar evenly across potatoes. Bake until cheese is bubbly and lightly browned around the edges, about 15 more minutes.
- You can use either shredded or cubed hash browns for this — I prefer the shredded.
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 19 g |
| Sodium | 803 mg |
| Sugars | 0 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Great
The flavor of this was very good and it was extremely easy to make. I did find the potatoes to be somewhat dry- my feeling is I could have used half of the potatoes called for and it would have been extremely moist and even more flavorful. All in all, a good recipe for those in a hurry and you can judge your potato to sauce amount to your preference.
I made this recipe last night for the first time. Prior to preparing it, I read several of the reviews and decided to add a can of soup to make it creamier. I elected to use Campbells Cream of Chicken with Herbs – which is my go to when using cream of chicken soup! I also used shredded Colby Jack – which I had available vs. cheddar – and cubed hash browns . After pouring and spreading in casserole dish, I sprinkled seasoned pepper on the top prior to placing the foil on top and baking. It was delicious! Very cheesy and creamy and tasty. Cooking time listed was exact in my oven. Will definitely make again!
Absolutely THE BEST! I added a little extra bacon.
We did not like this at all! I had high hopes for this recipe, but it was awful. I would not recommend it at all.
The ingredient missing is a stick of melted butter mixed into the potatoes at the beginning of the directions. It gives it the richness that is missing
halved the recipe. used the hashed brown potatoes. used diced ham instead of bacon. added a can of cream of mushroom soup. sprinkled with salt and pepper. baked covered an additional 20 min before uncovering and adding cheese on top. Came out better than expected! honey says add it to the rotation! would maybe add onions, garlic next time. but really good the way it is!
I call this an inspiration recipe. Flavor combo caught my eye. We like our potato bakes creamy/cheesy. I added the cream of chicken soup. Great suggestion. I cubed russet potatoes-I didn’t have hash browns. I agree w/others- adding green onions helps to lighten it up. Family called it a keeper.
I halved the bacon, added 8oz. Cream of Mushroom soup and 1cup of shredded chicken and it was amazing. Got rid of the slightly dry texture, added some depth, and upped the protein ratio.
Great and easy to make. The final dish is heavy and can be one-note, so definitely not a stand-alone meal, it is just too heavy!
I made this first following the recipe except I marinated a pound of cubed ham in Liquid Smoke. It was tremendous!! Next I’ve made it with the ham and substituted riced cauliflower and shazam low carb wonderful!
We call these funeral potatoes where I’m from. Good stuff
I am addicted to these potatoes! I make them once a week. Instead of frozen hash browns I use whatever potatoes I have on hand. I chop and boil them and mash them a little. I add chopped chives when I have them in the fridge and I sprinkle some of the bacon on top with the cheese at the end.
It was good and quick to make.
Fantastic! I made as directed and it came out perfect. I’m wondering if the cooks who found it dry forgot to cover with foil for the first 45 minutes? My family loved this, definitely a regular weekend addition! Thanks so much for the recipe!!
This was amazing! Everyone loved it!
This sounded so good and yet we did not enjoy it at all. The flavors just did not seem to work well together.
This sounded so good and yet we did not enjoy it at all. The flavors just did not seem to work well together.
Very dry. Used frozen potatoes as recipe called for. It might be better with “real” potatoes!
Loved this recipe! I used hashbrowns that had diced onion and peppers in them. Was a big hit and left overs were even better the next day!
Amazing recipe!! I’ve made this recipe several times as is without changes and it’s great *but* I made a few changes tonight and this is the BEST version I’ve made so far! So I used a large Dutch oven to bake it in as a basic 9×12 wasn’t big enough because while cooking the bacon (2 packages!) I decided to fry up a pound of cubed chicken breast (seasoned with just a bit of garlic and onion powders) and when it came time to mix it all up I added in a container and a half of sour cream (don’t be shy with it, adding more = moist & delicious, also added 1/4 cup of plain cottage cheese, cheddar cheese, Swiss cheese and ranch mix and mixed it all up and cooked it for 40 mins in my Dutch oven. Then I removed the foil and added grated a generous amount of cheddar and Swiss cheeses on top. More cheese the merrier right? Yes! The end result was a bubbly, cheesy delicious and filling dish that had the kids and hubby coming back for more until my pan was almost empty..my husband insisted on keeping a piece to take for lunch to work. This recipe is deliciously amazing and versatile!!