One of our favorite dips is Cheddar Bacon Ranch dip, or what I refer to as "Crack". I usually only make it during football season because it is HIGHLY addictive. I only made this once this football season and I forgot to take it to the tailgate. I left it in my parent's refrigerator! I was devastated!
I took the dip back home and started thinking about what to do with it - other than eat it all by myself. I decided to mix the dip into a big bag of frozen hash browns. The result? A fantastic potato casserole!
Combine first 4 ingredients, mix in hash browns.
Spread into a 9x13 pan.
Bake at 400 for 45-60 minutes.
*I divided the potatoes into 3 small 7x7 disposable foil pans and froze them. I wrapped them with plastic wrap and then foil.*
Because of some helpful cooking friends, I have changed 2 packages of Ranch Dip to 1 package. Thanks everyone
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|Serving Size: 1 Recipe (44g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 131 (74%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 46.2mg||14 %|
|Sodium 273.2mg||9 %|
|Potassium 43.1mg||1 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.6g|
|Protein 11g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 177
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