The Pioneer Woman Tasty Kitchen
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Cheesy Hashbrowns

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

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Description

Potato Hashbrowns combine with creamy soup, sour cream and cheese to produce a mouthwatering addition to any meal!

Ingredients

  • 2 pounds Frozen Hashbrowns (found In The Freezer Section Of Your Grocery Store)
  • 16 ounces, weight Sour Cream
  • 1 can (10.75 Oz. Can) Cream Of ___ Soup (Chicken Is My Favorite)
  • ½ cups Melted Butter Or Margarine
  • 2 cups Colby Jack Cheese
  • 4 ounces, fluid Buttermilk Ranch (or Plain Ranch) Dressing
  • 1 dash Garlic Powder
  • Toppings Of Your Preference (See Suggestions Below)

Preparation

1) Preheat oven to 350 degrees and grease a large casserole dish.

2) Combine all the ingredients in a large bowl until blended.

Note: I always just put a few squeezes of Ranch dressing in, so the 4 oz. is a complete guess. If it looks like it needs more, add up to 6-8 oz. of total Ranch dressing (that’s about 1/2 a bottle).

3) Spread into the greased casserole dish and even out the
top.

4) Put on your toppings—options are unlimited, but I would suggest:
– Crushed potato chips
– Crushed corn flakes
– French fried onions
– Cheese
– Bread crumbs

5) Put into the oven for 60-90 minutes. Mine usually go for about 1 hour, 15 minutes.

6) Prepare for a cheesy, potato-ey goodness!

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4 Reviews

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Kelly on 4.20.2017

So yummy, I can’t stop eating them!

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Jennifer on 8.1.2012

very yummy. Love the addition of ranch

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rachelreebs on 10.30.2011

Delicious! It was a big hit with my family. I used cream of mushroom and french fried onions on top.

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jennh on 4.27.2011

This was very good and very simple to make. I used cream of celery for the soup and Panko bread crumbs for the topping.

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