Tuesday, February 14, 2012

Hashbrown Casserole aka Crack Potatoes

I was looking for a recipe before Christmas to take to one of our family Christmas celebrations.  There were some criteria it had to meet.  Since we would be having family over prior to going to this event, it had to be easy to put together.  And the YUM factor had to be there.  I ran across this recipe for Crack Potatoes, and I knew it would work.   Fortunately, it was really easy to put together because between the food & entertaining, I was tired when it was time to make it and get ready to leave.  I could have made this ahead of time, and it would've been fine. {I have since made the recipe & split it between 3 8x8 pans.}




Crack Potatoes


2 16oz containers light sour cream
2 cups cheddar cheese, shredded (plus extra to sprinkle on top)
2 3oz bags real bacon bits
2 packages Ranch Dip mix
1 large (28-30oz) bag frozen shredded hash brown potatoes 


Combine first 4 ingredients, mix in hash browns.  Spread into a 9x13 pan.  Bake at 400 for 45-60 minutes.


*Can be divided into disposable foil pans, wrapped in foil and frozen.
**WW PointsPlus: 1/8 of an 8x8 pan = 4; 1/6 of an 8x8 pan = 6




I eventually would like to try this using my own {frozen} hash browns & homemade ranch mix, but this is a new addition to our crack recipe collection {it joins crack corn & crack pie - recipes to come!}.


Do you have any "must have" - or crack - recipes?

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