Loaded Hash Brown Casserole

Name: Loaded Hash Brown Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12
Ingredients: 32 oz sour cream; Half large onion, chopped; 2 cups shredded cheddar cheese; 10 pieces cooked bacon, crumbled; 2 packages Ranch dressing mix; 1 26 oz bag frozen shredded hash brown potatoes

May 17, 2020

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This Loaded Hash Brown Casserole is loaded with all the goodness of cheese, bacon and creamy hash browns. It’s a great dish to make for busy nights and even good the next day!

Whether you have a large crowd to feed or just want to throw together a quick dinner this loaded hash brown casserole recipe is the one to make. It’s also great to have as leftovers but there usually is never any when I make it because it is seriously so good. You can always make a double batch for meal prep and freeze the second one to eat later. Enjoy!

Can I make loaded hash brown casserole ahead of time?

Yes, you can make loaded hash brown casserole ahead of time 2 ways. The first way is cook according to recipe below and allow to cool when done. Store in an airtight container in the freezer for up to one month. When ready to eat, thaw out in fridge the night before and bake at 350 degrees F for 20 minutes.

The second way to make it ahead of time is to prepare the casserole without baking and put in a disposable pan or airtight freezer safe container. Store in freezer for up to one month. When ready to bake thaw overnight in fridge and cook at 400 degrees F for 60 minutes uncovered.

Ingredients

Serves 12

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

How to Make Loaded Hash Brown Casserole

Preheat oven to 400 degrees F. Lightly spray a 9×13 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 in an even layer into the 9×13 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.