Ingredients
Scale
- 32 oz diced hash brown potatoes
- 1 lb bacon (cooked, chopped, and divided)
- 1 (10.5 oz) can cream of mushroom soup
- 8 oz cream cheese (softened)
- 1 (1 oz) package of dry ranch dressing seasoning
- 2 tsp garlic (minced)
- 1 tsp black pepper
- 1 cup yellow onion (finely diced)
- 3 cups cheddar cheese (shredded and divided)
- 3 green onions (diced)
Instructions
- Combine chopped bacon, cream of mushroom soup, softened cream cheese, ranch seasoning, garlic, black pepper, diced onion, and hash brown potatoes in a large bowl.
- Pour the mixture into a 6-quart slow cooker and spread evenly.
- Cover and cook on low for 4 hours or high for 2½ hours.
- After cooking, top with reserved cheddar cheese and crumbled bacon, cover, and cook for an additional 15 minutes.
- Garnish with diced green onions before serving.
Notes
Ensure cream cheese is softened for easier mixing.
Garnishing with green onions adds color and freshness.
Adjust bacon amount according to personal preference.
- Prep Time: 15 minutes
- Cook Time: 4 hours on low or 2½ hours on high
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 1
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 2
- Protein: 12
- Cholesterol: 45