Ingredients
– 32 ounces cubed or shredded frozen hashbrowns, defrosted
– 16 ounces prepared French onion dip
– 10.5 ounces condensed cream of chicken soup
– 8 tablespoons butter, divided
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 teaspoons dried minced onion
– 8 ounces shredded white cheddar cheese
– 1/2 cup cooked and crumbled bacon
– 2 cups buttery round crackers
Instructions
1-First: preheat the oven to 350°F. In a large bowl, whisk together the French onion dip, cream of chicken soup, 4 tablespoons melted butter, salt, pepper, and dried minced onion. Stir in the hashbrowns, shredded white cheddar cheese, and cooked bacon until well combined, creating a creamy base for your casserole.
2-Transfer: the mixture to a buttered or sprayed 13″x9″ baking dish, spreading it evenly. In a separate bowl, mix the remaining 4 tablespoons melted butter with the buttery round crackers, then sprinkle this topping over the potato mixture. Bake uncovered for 50-60 minutes, or until golden brown and cooked through to get that perfect crunch.
3-After baking: garnish with additional cooked bacon and chopped green onions if desired for a fresh finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍄 Substitute cream of chicken soup with cream of mushroom, celery soup, or homemade sauce.
🥓 Swap bacon with ham, sausage, or omit for a vegetarian version and add veggies like bell peppers or mushrooms.
🥔 Prepare ahead by assembling without topping and refrigerate up to 24 hours or freeze; add topping before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 313
- Sugar: 4 g
- Sodium: 675 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 37 mg