Ingredients

• 2 (16oz) containers sour cream
• 2 cups cheddar cheese, shredded
• 2 (3oz) bags real bacon bits
• 2 packages Ranch Dip mix
• 1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kin

Directions

1. Combine first 4 ingredients, mix in hash browns. Spread into a 9×13 pan. Bake at 400 for 45-60 minutes.

2. I divided the potatoes into 3 small 7×7 disposable foil pans and froze them. I wrapped them with plastic wrap and then foil.

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