Description
This Cool Ranch Potato Casserole is a flavorful and creamy baked dish combining shredded hash browns, tangy ranch dressing, zesty taco seasoning, and melty cheddar cheese. It’s perfect as a comforting side dish or a hearty snack that everyone will enjoy, thanks to its easy preparation and bold flavors.
Ingredients
Scale
Potatoes and Dairy
- 1 (30 to 32-oz) bag frozen shredded hash browns
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (16-oz) container sour cream
- 2 cups shredded cheddar cheese
Seasonings and Mix-ins
- 1 (10-oz) can diced tomatoes and green chiles, undrained
- 1 (1-oz) package taco seasoning
- 1 (1-oz) package ranch dressing mix
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400ºF (204ºC). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and ensure easy cleanup.
- Combine Ingredients: In a large bowl, mix together the cream of chicken soup, sour cream, diced tomatoes and green chiles (with their juice), taco seasoning, ranch dressing mix, and shredded cheddar cheese until thoroughly combined.
- Add Hash Browns: Stir in the frozen shredded hash browns into the mixture, making sure everything is evenly distributed to create a consistent casserole base.
- Transfer and Bake: Pour the combined mixture into the prepared 9×13-inch pan, spreading it evenly. Bake uncovered in the preheated oven for 45 to 60 minutes, until the casserole is bubbly around the edges and the top is lightly golden.
Notes
- For extra crispiness, you can sprinkle additional shredded cheese or crushed tortilla chips on top during the last 5 to 10 minutes of baking.
- Make sure to thaw the hash browns slightly if your oven requires so, to achieve even cooking throughout.
- This casserole can be made ahead of time and refrigerated, then baked when ready to serve.
- To make it spicier, consider adding chopped jalapeños or a dash of hot sauce to the mixture.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
