Cheesy Ranch Potato Casserole (Print Version)

# Ingredients:

→ Base Ingredients

01 - Cream of chicken soup - 26 ounce can, undiluted
02 - Sour cream - 2 cups
03 - Dry ranch dressing mix - 2 (1 oz) packages
04 - Onion powder - 2 teaspoons
05 - Fresh cracked black pepper - 1 teaspoon
06 - Kosher salt - 1 teaspoon

→ Main Components

07 - Frozen hash browns - 30 ounce bag
08 - Cooked bacon, crumbled - 1½ cups (divided)
09 - Sharp cheddar cheese, shredded - 4 cups (divided)

→ Garnish

10 - Parsley, chopped - 1 tablespoon (optional)

# Instructions:

01 - Preheat oven to 400°F. Spray 9x13 baking dish with nonstick spray.
02 - Whisk together soup, sour cream, ranch mix, onion powder, pepper, and salt until smooth.
03 - Stir in hash browns, 1 cup bacon, and 3 cups cheese until well mixed.
04 - Pour into baking dish. Top with remaining cheese and bacon.
05 - Bake 50 minutes. Garnish with parsley and serve hot.

# Notes:

01 - Can be prepared ahead and baked later
02 - Use sharp cheddar for best flavor
03 - Serve hot for best results

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