Cheesy Bacon Ranch Hash Brown Casserole with Crispy Panko
A hearty breakfast or brunch casserole combining crispy hash browns with a creamy ranch-seasoned sauce, melted sharp cheddar, and crispy bacon pieces. The homemade cheese sauce infused with ranch seasoning and Worcestershire creates a rich, tangy base that binds everything together. Topped with buttered panko breadcrumbs for extra crunch, this crowd-pleasing dish feeds a large group and can be assembled ahead of time. Perfect for holiday mornings, potlucks, or weekend family gatherings when you want comfort food that satisfies.
Ingredients
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 1 onion, chopped
- 1 cups chicken broth
- 1 cup milk
- salt and pepper, to taste
- 1 package ranch seasoning mix
- 2 teaspoons worcestershire
- 1 dash hot sauce, adjust to taste
- 6 slices bacon, cooked, chopped
- 1 cup sour cream
- 2 cups sharp cheddar, shredded
- 1 30-ounce bag frozen hash brown potatoes, thawed
- 2 tablespoons butter, melted
- 2 cups panko bread crumbs
Instructions
- 1
Preheat oven to 350 degrees
- 2
Melt butter in large saucepan over medium low heat
- 3
Add chopped onions and cook until soft, about 5 minutes
- 4
Stir in flour and continue stirring for about 1 minute until you have a paste
- 5
Pour in chicken broth and add salt, pepper, ranch seasoning, worcestershire, and hot sauce, stirring continuously
- 6
Stir in milk and let simmer for 5-7 minutes until slightly thickened
- 7
Remove from heat and add sour cream and cheese, stirring until smooth
- 8
Add chopped bacon and fold in thawed hash brown potatoes, stirring until evenly distributed
- 9
Spoon potato mixture into greased 9x13 baking dish
- 10
Sprinkle bread crumbs evenly over top and drizzle with melted butter
- 11
Bake for about 1 hour
- 12
Remove from oven and let cool for 10 minutes before serving
Tips
Thaw hash browns completely and drain excess moisture for best texture
Make the cheese sauce smooth by removing from heat before adding sour cream to prevent curdling
Assemble the night before and refrigerate, then add breadcrumb topping just before baking
Good to Know
refrigerate up to 3 days covered
assemble without breadcrumbs up to 24 hours ahead, add topping before baking
let cool 10 minutes before serving, garnish with extra bacon if desired
Common Mistakes
thaw hash browns completely to avoid watery casserole
remove sauce from heat before adding sour cream to prevent curdling
don't skip the roux step or sauce will be thin
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Yes, assemble the casserole without breadcrumb topping up to 24 hours ahead. Cover and refrigerate, then add breadcrumbs and bake when ready.
What if I don't have ranch seasoning packets?
Mix 1 tablespoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon each of dried parsley and salt.
How long does this keep in the refrigerator?
Leftover casserole will keep covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until heated through.