Last week I picked up a bag of frozen hashbrowns at the grocery with intentions of making hashbrown casserole. I didn’t realize though that I didn’t have enough sour cream for the recipe that I normally use which is the copycat Cracker Barrel Hashbrown Casserole Recipe. So I improvised and created this Ranch Hashbrown Casserole that my family literally devoured. I made a big pan thinking I could take leftovers for lunch the next day. There was nothing left to take!
Ranch Hashbrown Casserole
2 lb bag of frozen hashbrowns
1 can cream of mushroom soup
8 oz sour cream
1 cup Ranch Dressing
1 stick butter, melted
2 cups shredded cheddar cheese
In a bowl mix together the soup, sour cream, ranch dressing, and melted butter.
In a large bowl mix the soup mixture together with the frozen hashbrowns. I tried mixing it together with a wooden spoon but it was very difficult to mix together. So I just had to dig in with my hands (clean of course) to mix it all together.
Place the hashbrown mixture in a large casserole dish and top with shredded cheese.
Bake at 350 degrees for 35-45 minutes or until cheese is melted and golden brown.