My Soldier and My Skillet
Sunday, January 18, 2015
I made this recipe for a BBQ last weekend, and it was a major hit. Several people asked me for the recipe!
Recipe copied from:
2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits (I used real bacon)
2 packages Ranch Dip mix
1 large (28 - 30oz) bag shredded frozen hash brown potatoes
Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.
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