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Loaded Hashbrown Casserole
Loaded Hashbrown Casserole is one of my favorite, savory breakfasts. It's full of potatoes, cheese and bacon, making it one that everyone will love.
Ingredients
- 30 ounces Frozen shredded hash browns, thawed
- 8 ounces Cream cheese, softened, 1 (8 ounce) brick
- 1 cup Sour cream
- 1 ½ cups Cheddar cheese, shredded
- 1 ounce Ranch seasoning mix, 1 packet
- 32 Ritz crackers, 1 sleeve, crushed
- 3 tablespoons Butter, melted
- ½ cup Bacon, cooked and crumbled
- 2 Green onions, thinly sliced
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, stir together the softened cream cheese, sour cream, ranch seasoning mix, and shredded cheddar cheese until smooth.
- Fold in the thawed hash browns until evenly coated.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- Bake uncovered for 40 minutes.
- While the casserole bakes, stir together the crushed Ritz crackers and melted butter in a small bowl.
- Remove the casserole from the oven and sprinkle the cracker mixture evenly over the top.
- Return the casserole to the oven and bake for an additional 20 minutes, or until the topping is golden brown and the casserole is hot and bubbly.
- Let the casserole rest for 10 minutes.
- Top with the crumbled bacon and sliced green onions before serving.
Christina's Notes
Freshly shredded cheddar cheese melts more smoothly than pre-shredded cheese.
Full-fat sour cream provides the best texture and flavor.
If you'd like additional seasoning, add a pinch of black pepper, garlic powder, or paprika to the filling.
The buttery cracker topping adds a delicious crunchy contrast to the creamy casserole.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat covered in a 325 degree F oven or in the microwave until warmed through.
This casserole can be assembled up to 24 hours ahead and refrigerated before baking.
Full-fat sour cream provides the best texture and flavor.
If you'd like additional seasoning, add a pinch of black pepper, garlic powder, or paprika to the filling.
The buttery cracker topping adds a delicious crunchy contrast to the creamy casserole.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat covered in a 325 degree F oven or in the microwave until warmed through.
This casserole can be assembled up to 24 hours ahead and refrigerated before baking.