Since a certain Lovely Lady requested this recipe … and my deep freezer had some extra space … and because calories don’t count on rainy days, I made a big batch of Cheesy Ranch Potato Casserole. I also call it hash brown casserole but I found Ranch seasoning packets in the pantry and decided to jazz it up. This recipe is quick and easy to freeze for later. I love buying these ingredients at ALDI too because they’re cheaper and I can make a big batch. Yesterday, I made four large trays but you could easily divide the ingredients to make less.
To make cheesy ranch potato casserole, you will need these ingredients:
4 – 30oz bags of frozen shredded hash browns
2 pints sour cream
4 cans cream of chicken soup
2 packets Ranch seasoning
4 cups shredded Sharp Cheddar, divided
4 cups shredded Colby Jack, divided
salt and pepper
In a large bowl, whisk together sour cream, soup, and Ranch powder. Add 3 cups of Cheddar and 3 cups of Colby cheese, salt and pepper, and stir to combine. Divide mixture evenly between four aluminum roasting pans.
Add one bag of frozen hash browns into each aluminum tray. With a spatula or your hands, stir until hash browns are coated with soup mixture. Sprinkle remaining shredded cheese and top with plastic wrap then aluminum foil.
I like to cover with plastic wrap to prevent freezer burn and to keep the aluminum foil clean – I’m sure you could skip this step and be just fine. It’s just a personal preference!
Cover each tray tightly with aluminum foil, add pre-printed freezer label, and wah-lah you’re done!
As you can see, my pre-printed freezer labels are actually 4×6 index cards attached with clear tape! Even though I have this recipe and cooking instructions memorized, I like to include specific directions in case I give a tray to someone.
This Cheesy Ranch Potato Casserole is a crowd pleaser and easy to prepare – enjoy!