Ingredients

The following ingredients have 12 Servings
  • 3 cups Borden® Cheese Thick Cut Cheddar (divided)
  • 16 ounces sour cream
  • 21 ounces cream of mushroom soup (2 regular sized cans)
  • 1 ounce dry ranch seasoning mix (1 package)
  • 32 ounces frozen hashbrowns
  • 1 stick butter (melted)
  • 3/4 cup French fried onions

Instruction

  • First, preheat your oven to 350 degrees Fahrenheit. Lightly spray an 8×12 baking pan with non stick spray.
  • In a large bowl, stir together 2.5 cups of the shredded cheese, sour cream, soup, and ranch mix until well combined.
  • Next, fold in the hashbrowns, working from the bottom to make sure the cheese mixture is well incorporated into the potatoes.
  • Transfer the hashbrown mixture to the prepared baking dish. Pour melted butter evenly over the top.
  • Sprinkle the top with the remaining cheddar cheese and add French fried onions.
  • Cover loosely with foil and bake for 1 hour. Remove the foil and bake an additional 10 minutes until the top is golden and the cheese is bubbly.