This “crack” casserole is one that never fails!



1 (30-ounce) package of frozen hashbrowns, thawed

2 cups shredded sharp cheddar cheese

1 (8 oz) package cream cheese, softened

1 cup sour cream

1 (1 oz) package ranch dressing mix

1/2 cup unsalted butter, melted

1 1/2 cups cooked bacon, crumbled

1/2 cup chopped green onions

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

Fresh chives, chopped for garnish

Extra shredded cheese or bacon, for garnish



Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.

In a large bowl, mix hashbrowns, cheddar, cream cheese, sour cream, ranch dressing mix, melted butter, bacon, green onions, pepper, and garlic powder.

Spread the mixture in the baking dish. Bake for 45-55 minutes until golden and bubbly.

Let it rest for 5 minutes before serving. Garnish with cheese, bacon, or chives.

Variations & Tips:


Add diced jalapeños or use pepper jack cheese for a spicy twist.

Opt for low-fat sour cream and cream cheese for a lighter version.

Prepare ahead, cover with foil, and refrigerate, then bake when needed.

Substitute bacon with vegetarian proteins like soy chorizo for dietary variations.

Ensure the ranch dressing mix is gluten-free for a gluten-free version

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