Hashbrown Casserole (Crack Potatoes)

So, this has become a staple at our tailgates and one of my Daddy’s favorites…  Seriously, you won’t ever make normal potato casserole again. It’s that. freakin. good.

Hashbrown Casserole (Crack Potatoes)

1 bag of shredded hash browns (You can use the diced, but I just prefer the shredded.)

1 bag of sharp cheddar cheese

1 envelope of dry ranch dressing mix

1 pkg of real bacon pieces ( I think Hormel and Oscar Mayer both make them. They come in the little zip locked bag in the salad section.)

1 can of cream of chicken soup

1 container of sour cream (I’m not sure on the ounces, but it’s the medium sized container. I think it’s 16ish oz.)

8-10 green onions sliced (You can use more or less or substitute a sweet onion, chopped, if you prefer.)

1 stick of butter, melted

Salt and Black Pepper to taste (I use a good bit of black pepper.)

Combine all ingredients in a large bowl and then transfer to 9×13 baking pan (sprayed with no stick spray). Top with another layer of shredded cheese, if you prefer.  Bake at 350 degrees for 30-45 minutes. I like my top to get a little bit crispy, so I normally give mine an hour, but it really just needs to get good and bubbly. (You can also do this in a crock pot. Just spray crock pot with spray, and then cook on high for about 4 hours. That’s what I normally do for tailgates. If I do this, I normally had a little extra sour cream and about another 1/4 stick of butter so it doesn’t get dry.)

It’s like a loaded baked potato in a casserole!

Enjoy! And thank me every time you take a ridiculously good bite!

—