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Ranch Potato Casserole

INGREDIENTS

  • 1 (32 oz) bag frozen diced hashbrowns
  • ½ yellow onion, chopped
  • 16 oz sour cream
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • ⅓ cup butter, melted
  • 1 (1 oz) package ranch seasoning
  • 3 cups shredded cheddar cheese, divided

PREPARATION

  1. Preheat oven to 350 degrees and grease a 9×13-inch baking dish.
  2. In a large bowl, mix together all ingredients except 1 cup of the cheese.
  3. Transfer mixture to the prepared baking dish and sprinkle the remaining 1 cup of cheese on top.
  4. Bake for 45 minutes or until bubbling and golden brown. Serve hot.