Ingredients
1-1/2 cups sour cream onion dip1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 envelope ranch salad dressing mix1 teaspoon onion powder1 teaspoon garlic powder1/2 teaspoon pepper1 package (30 ounces) frozen shredded hash brown potatoes, thawed2 cups shredded cheddar cheese1/2 cup crumbled cooked bacon
Preparation
Preheat oven to 375°. In a large bowl, mix the first 6 ingredients; stir in potatoes, cheese and bacon. Transfer to a greased 13x9-in. baking dish. Bake until golden brown, 50-60 minutes.
