I substituted 2 bags of frozen hash brown shreds for the 8-10 med potatoes, and I added green onions to the mix too.
8-10 medium potatoes (cut into ½” cubes). I used 2 bags of hash brown shreds
1 can cream of mushroom soup (undiluted)
1 ½ cups milk
1 envelope ranch dressing mix
2 cups shredded cheddar cheese (divided)
salt and pepper
I also added 4 thinly sliced green onions
6 bacon slices (cooked until crispy and crumbled)
Step 1: Preheat the oven to 350 degrees. Add potatoes to a large pot. Add enough water to cover the potatoes and bring to a boil over high heat. Cook for 10-12 minutes or until the potatoes are almost tender. Drain.
You can skip this part if you are using the frozen hash brown shreds, just open the bags and pop them in the microwave for 5 minutes each.
Step 2: Lightly grease an 13×9 inch casserole dish. In a bowl mix together cream of mushroom soup, milk, ranch dressing, 1 cup of the cheese, salt and pepper. Pour over potatoes in the casserole dish.
Step 3: Sprinkle remaining cup of shredded cheddar cheese and the crumbled bacon over the top. Place into the oven and bake uncovered for 25-30 minutes or until the potatoes are tender. If using the hash shreds make sure the casserole is nice and bubbly before removing from the oven. This took about 35 minutes.
