Hashbrown Bake (Print Version)
# Ingredients:
01 -
Defrosted hash browns (32-ounce bag).
02 -
French onion dip, store-bought (16-ounce tub).
03 -
Cream of chicken soup, condensed (10.5-ounce can).
04 -
Butter, split up (8 tablespoons).
05 -
Salt (1 tsp).
06 -
Ground black pepper (1/2 tsp).
07 -
Minced dried onions (2 tsp).
08 -
Shredded white cheddar (8 oz).
09 -
Crispy crumbled bacon (1/2 cup).
10 -
Crushed buttery crackers (2 cups).
# Instructions:
01 -
Get your oven to 350°F. Blend the dip, soup, 4 tbsp of melted butter, salt, pepper, and the dried onions in a bowl.
02 -
Combine the potatoes, bacon bits, and cheese. Pour it all into a greased 13x9 dish.
03 -
Take the cracker crumbs and combine them with the rest of the butter. Scatter this mix over the potatoes.
04 -
Pop it in the oven, uncovered, for 50 to 60 minutes until the top is golden. Add garnish like extra bacon or sliced green onions, if you want.
# Notes:
01 -
Homemade alternatives can replace canned items.
02 -
Loads of toppings work for this.
03 -
Prepare it in advance, leaving the topping off until cooking.