Cheesy Hash Brown Casserole with Top The Tater and Old Dutch Potato Chips
Ingredients
- 12 ounces Top The Tater® Bacon Onion Chive Sour Cream Dip, approximately 1⅓ cups
- 10.5 ounce cream of onion or cream of chicken soup
- 1 tablespoon dried minced onion, skip if using cream of onion soup
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup salted butter, melted
- 2 cups grated sharp cheddar cheese
- 2 lbs frozen hash brown potatoes
Topping
- 3 cups crushed Old Dutch® Dill Pickle Potato Chips
- ¼ cup salted butter, melted
- paprika to sprinkle on top, optional
Preparation
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Heat oven to 350℉.
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In a large bowl, stir together Top The Tater sour cream dip, soup, minced onion, garlic powder, salt, pepper, and ¼ cup of melted butter.
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Stir in the shredded cheese and then the hash brown potatoes.
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Spread the potatoes in a greased 9×13 pan. Cover with foil. Bake at 350℉ for 30 minutes.
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Remove from oven and remove foil. Sprinkle top with crushed Old Dutch Dill Pickle Chips. Drizzle with ¼ cup melted butter and sprinkle with paprika if using. Place back in oven, uncovered, and bake another 30 minutes or just until bubbly and lightly browned. Refrigerate leftovers up to four days.
