Saturday, December 22, 2012

Hashbrown Casserole

1 lb shredded frozen hash browns
1 cup shredded cheddar cheese
16 oz sour cream, soft
1/4 cup butter, soft
1 package hidden valley ranch dip
1 package Oscar Meyer bacon bits ( or about 1/4 lb crumbled bacon)
4 green onions, chopped
1/2 cup heavy cream
2 tbsp fresh cracked pepper
2 tbsp course sea salt

Mix all ingredients but hash browns and cream in a bowl. Stir in hash browns and place in a 9x 13 glass pan. Drizzle cream over the top. Season with salt and pepper. Bake 400 degrees for 45 minutes.

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