Cheesy Potato Bake (Printable Recipe Version)
A creamy hashbrown bake packed with onion dip, melted cheese, and crispy crackers on top. Inspired by a classic comfort dish.
# Ingredients You’ll Need:
01 -
1/2 cup crispy bacon, cooked and crumbled.
02 -
8 tablespoons butter, split into two parts.
03 -
32 ounces of frozen hash browns, thawed first.
04 -
2 teaspoons of dried onions, finely minced.
05 -
8 ounces of shredded white cheddar cheese.
06 -
10.5 ounces canned cream of chicken soup.
07 -
16 ounces French onion dip.
08 -
1/2 teaspoon ground black pepper.
09 -
1 teaspoon of table salt.
10 -
2 cups buttery crackers, crushed into small crumbs.
# Steps to Make It:
01 -
Preheat the oven to 350°F and grease a 13x9 baking pan with butter.
02 -
In a bowl, whisk the French onion dip, canned soup, half of the melted butter, and all the seasonings together.
03 -
Add the thawed hash browns, shredded cheese, and crumbled bacon to the mix and gently fold everything together.
04 -
Spread the potato mixture evenly into the buttered baking dish.
05 -
Stir the crushed crackers with the rest of the melted butter, sprinkle all over the dish.
06 -
Bake uncovered for 50–60 minutes, or until the top is golden and bubbling.
# Extra Information:
01 -
Swap cream of chicken soup with cream of celery or mushroom if needed.
02 -
French onion dip can be substituted with sour cream and an onion soup mix.
03 -
Experiment with other shredded cheese blends to change up the flavor.
04 -
Use crushed chips or breadcrumbs instead of crackers for the topping.