hash brown and bacon casserole

Recipe by
joeyjoan K
Clarkston, MI

Cracker Barrel has a hash brown casserole I just love. After searching the internet and testing a dozen or so recipes I came across one that I liked, but I needed to change a few things to get the texture and flavor I wanted. I made it at least once a month and then got the bright idea to make it a loaded hash brown casserole, minus the ranch dressing. I added the bacon and topped it with green onion, both of which added to the flavor of this dish. Potatoes, cheese, and bacon all served hot and toasty, means comfort food multiplied.

yield 6 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For hash brown and bacon casserole

  • 1 lb
    frozen hashbrowns, thawed
  • 1/2 c
    melted butter
  • 1 can
    cream of chicken or mushroom soup
  • 1 pt
    ricotta cheese
  • 1 1/2 c
    shredded sharp cheddar cheese
  • 5 or 6 slice
    cooked bacon, or more to taste
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1/2 Tbsp
    onion powder
  • 1/2 Tbsp
    garlic powder
  • 2 Tbsp
    chopped green onions

How To Make hash brown and bacon casserole

  • 1
    Preheat the oven to 350 degrees F and grease a 9 x 13" baking dish.
  • Gather them altogether and mix them up in the bowl
    2
    In a large bowl, mix all ingredients except green onions together.
  • In the pan it goes
    3
    Bake in the prepared baking dish for 45 minutes until nice and golden brown.
  • 4
    Remove from oven and let stand for 5 minutes. It looks loose and wet (even oily) when it comes out of the oven, but once it sets for a bit, it firms up very nicely.
  • All cooked and ready to enjoy!
    5
    Just before serving, sprinkle the top with the chopped green onion and enjoy. I serve ranch dressing on the side for those that want to make this true loaded potatoes.
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