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Loaded Baked Potato Casserole Recipe

Yields: 1 9x13 pan

INGREDIENTS

4 C
Provident Pantry Evriday™ Hashbrown Potatoes, cooked
1 C
MyChoice Sour Cream Powder, reconstituted with 2 cups water
2 C
Provident Pantry Freeze Dried Cheddar Cheese, reconstituted
1/2 C
MyChoice Freeze Dried Green Onions, reconstituted
1/2 C
Provident Pantry Freeze Dried Red Bell Peppers, reconstituted
3/4 C
Provident Pantry Freeze Dried Bacon
1 packet
dried Ranch Dip Mix

PREPARATION

1. Preheat oven to 400°
2. Over medium-high heat, boil 4-4 ½ cups of water. Cook hash browns according to package directions
3. Meanwhile, reconstitute sour cream, cheddar cheese, green onions, and red bell peppers; drain
4. Once hash browns are cooked, combine all ingredients into a large bowl; mix well. Pour casserole mix into greased 9 x 13 glass pan
5. Bake for 55-60 minutes or until golden brown and bubbly
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