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Cheesy Ranch and Bacon Hash Brown Casserole

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Prep Method: BakedGrilled

Dish

Breakfast/BrunchSide Dish

Prep Time

10 Mins

Cook Time

30 Mins

Serving

Serves 4

Ingredients

  • 2 cups Dehydrated Potato Shreds
  • ¼ cup Dehydrated Minced Onion
  • 3 cups Boiling water
  • 1 can (10.5 ounces) Cream of Potato Soup
  • 1 package (1 ounce) Ranch Seasoning Mix
  • 4 tablespoons Cheddar Cheese Powder (1/2 cup of shredded cheese can be subbed)
  • ¼ cup Bacon Bits
  • 3 tablespoons Freeze Dried Chives (Fresh Chives can be subbed if desired)
  • 1 teaspoon (9g package) Olive Oil

Preparation

  1. Preheat the oven to 400 F, this can also be done on the grill, simply preheat to 400 F.  If cooking outdoors without a thermometer, this dish can be prepared in a Dutch oven or cast-iron skillet topped with aluminum foil (cook time may vary).
  2. Cover the dehydrated hash browns and onions with the boiling water.  Allow to sit for 5-7 minutes.
  3. In a medium sized bowl combine the rehydrated potatoes with the cream of potato soup, ranch seasoning, cheese powder, bacon bits, and chives.  Mix the sauce into the potatoes and onions.
  4. Lightly oil a baking dish or cast iron with the olive oil.
  5. Transfer the mixture to the lightly oiled casserole dish or cast iron.
  6. Cover with a lid or aluminum foil and place in the oven.  Bake for 25 minutes.
  7. Remove the lid and continue to bake for 5-7 minutes until the top is golden brown. Enjoy.

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Nutrition Facts Per Serving

Calories

280

Fat

4g

Sodium

1340mg

Cholesterol

15g

Vitamin C

5mg

Carbohydrates

40g

Protein

9g

Potassium

508mg

Sugar

3g

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