I love "funeral potatoes", but once in awhile it is nice to switch it up some. These Ranch Potatoes were the perfect switch! I like to mix up a batch the night before so the next day I can easily just pop it in the oven to cook. I am always looking for ways to make my life a little easier after a long day of work! These potatoes are so good that I will be switching it out a little more often!
(or 1 bag frozen shredded or southern hashbrowns)
1 can cream of mushroom soup
1 1/4 cup milk
1 envelope Ranch dressing mix (Not the buttermilk kind)
1 1/2 cups shredded cheddar cheese
Salt and pepper to taste
6 slices bacon, cooked and crumbled (I actually double that because we LOVE bacon!)
Place the potatoes in a greased 9x13 casserole dish. Mix together the soup, milk, salt, pepper, and 1 cup of the cheese. Pour over the potatoes. Sprinkle the bacon over the top and then top off with the rest of cheese.
Bake in a preheated 350 degree oven for 30 minutes. (If using frozen hash browns, cook for 45 minutes or until completely heated and lightly browned.