Cheesy Ranch Potato Casserole with Hash Browns and Cheddar
- Prep
- 10 min
- Cook
- 45 min
- Yield
- 10 servings
- Level
- medium
- Cuisine
- American
A comforting baked potato casserole that transforms frozen hash browns into a creamy, cheesy side dish. The combination of sour cream, cream of chicken soup, and ranch seasoning creates a rich base, while melted cheddar cheese forms a golden top. Perfect for potlucks, holiday dinners, or Sunday family meals. The frozen hash browns make this casserole convenient and quick to assemble, while the ranch seasoning adds a tangy flavor that complements the creamy texture.
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Ingredients
- 32 oz frozen southern style hash brown potatoes
- 2 tablespoons onions, minced
- 2 cups sour cream
- 10 ½ oz cream of chicken soup, 1 can
- 4 tablespoons unsalted butter, melted
- 1 teaspoon dry ranch seasoning
- 3 cups shredded cheddar cheese, divided
- ½ cup green onions, diced
Method
5 steps- 1
Preheat oven to 350 degrees F and prepare a 9X13 casserole dish with nonstick cooking spray
- 2
Place all ingredients except for 1 cup of cheese and green onions into a mixing bowl and mix until well combined
- 3
Place mixed ingredients into prepared casserole dish and top with remaining 1 cup of shredded cheese
- 4
Bake for 40-45 minutes
- 5
Remove from oven and top with green onions then serve
Tips
Let the casserole rest for 5 minutes after baking to help it set before serving
Use freshly shredded cheese rather than pre-shredded for better melting and flavor
Good to Know
Cover and refrigerate for up to 3 days
Can be assembled up to 1 day ahead and refrigerated before baking
Serve hot as a side dish
Common Mistakes
Don't overbake or the top will become too brown and the edges will dry out
Substitutions
FAQ
Can I use fresh potatoes instead of frozen hash browns?
Yes, but you'll need to parboil diced potatoes for 5-7 minutes first and drain well to remove excess moisture before mixing with other ingredients.
Can I freeze this casserole?
Yes, assemble without baking, wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator before baking, adding 10-15 minutes to cook time.
What if I don't have ranch seasoning?
Mix 1/2 teaspoon each of garlic powder, onion powder, and dried dill with 1/4 teaspoon each of salt and black pepper as a substitute.