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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is positively delicious and worth the time to wait to get full flavors. It goes perfectly with baked or fried chicken too. Better than any of The Colonel's side dishes!!!! Ingredients:
2 cups ranch dressing, your favorite bottled or dry mix recipe |
1 huge tablespoon chopped chives, don't be shy |
4-6 slices bacon, cooked crisp, drained and crumbled |
1-30 ounce bag frozen shredded hash brown potatoes |
1 can condensed cream of celery soup (an underated staple in my book) |
1-1/4 cups sweet onion, such as vidalia, chopped |
1 cup shredded mozzarella cheese |
1 cup shredded sharp cheddar cheese |
non-stick cooking spray |
Directions:
1. If you are using a dry mix for the ranch dressing, prepare according to package directions.
2. If not; In a bowl mix ranch dressing with chopped chives and blend well.
3. Cover and refrigerate for 2 hours.(Yes, please refrigerate 2 hours)
4. Cook the bacon until crisp. Drain and crumble.
5. Slightly thaw the frozen hash brown potatoes for easier mixing.
6. Spray a 9x13-inch baking dish with cooking spray.
7. Mix the ranch dressing and soup in the baking dish. (Use a spatula to get all the dressing out of the bowl.)
8. Add the chopped sweet onion and bacon.
9. Mix well and then add the potatoes. Mix well again.
10. In a bowl, blend the mozzarella and cheddar cheeses.
11. Add 1-1/2 cup of the cheese blend to the potato mixture.
12. Mix to blend well with the potato mixture.
13. Bake at 350° for 45 minutes.
14. Remove casserole from oven and sprinkle with the remaining cheese mixture.
15. Bake an additional 15 minutes or until cheese is melted and casserole is browned around the edges.
16. Soooooo yummy!!!
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