Cheesy Bacon Ranch Hash Brown Casserole
Prep 10 min · Cook 1 hr · Serves 8 · Original recipe
🧾 Ingredients
Produce
- 1 onion, chopped
- (Optional garnish) green onions
Proteins
- 6 slices #bacon, cooked and chopped
Dairy
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup milk
- 3 tablespoons butter (for soup substitute)
- 2 tablespoons butter (for breadcrumb topping)
Pantry & Dry Goods
- 30 oz frozen shredded #hash-browns, thawed
- ¼ cup all‑purpose flour
- 1½ cups chicken broth
- 2 cups #panko bread crumbs
Spices & Seasonings
- 1 package #ranch-seasoning
- 2 teaspoons #worcestershire
- 1 dash hot sauce (optional)
🔪 Instructions
- Preheat oven to 350 °F (175 °C).
- On the stove, in a large saucepan over medium‑low heat, melt 3 tablespoons butter.
- Add chopped onions and cook until soft, about 5 minutes.
- Stir in ¼ cup flour and continue stirring for about 1 minute until you have a paste.
- Pour in 1½ cups chicken broth. Add ranch seasoning mix, 2 teaspoons Worcestershire sauce, and 1 dash hot sauce (adjust to taste). Stir.
- Stir in 1 cup milk and continue stirring; let it simmer for about 5–7 minutes until slightly thickened.
- Remove from heat and add 1 cup sour cream and 2 cups shredded sharp cheddar cheese; stir until smooth.
- Add 6 slices cooked chopped bacon and fold in 30 oz thawed frozen shredded hash brown potatoes; stir until evenly distributed.
- Spoon the potato mixture into a 9 × 13‑inch baking dish that has been sprayed with cooking spray.
- Sprinkle 2 cups panko bread crumbs evenly over the top of the casserole. Drizzle 2 tablespoons melted butter over the bread crumbs.
- Bake at 350 °F for about 1 hour.
- Remove from oven and let cool for about 10 minutes. Garnish with extra chopped bacon and green onions, if desired.
🍽️ Nutrition
Calories: 410 kcal
Carbohydrates: 20 g
Protein: 13 g
Fat: 30 g
Saturated Fat: 16 g
Cholesterol: 77 mg
Sodium: 824 mg
Potassium: 214 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 730 IU
Vitamin C: 2.5 mg
Calcium: 303 mg
Iron: 1.4 mg