Ingredients
- 2 (16oz) containers sour cream
- 2 cups cheddar cheese, shredded
- 2 (3oz) bags real bacon bits (I use Real BACON!!!)
- 2 packages Ranch Dip mix
- 1 large bag frozen hash brown potatoes
Directions
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Combine first 4 ingredients, mix in hash browns. Spread into a 9×13 pan. Bake at 400 for 45-60 minutes.
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*I divided the potatoes into 3 small 7×7 disposable foil pans and froze them. I wrapped them with plastic wrap
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and then foil.