A hearty casserole made with dehydrated shredded potatoes, bacon bits, cheddar cheese, ranch, and diced onion.
2 cups Dehydrated Potato Shreds
¼ cup Dehydrated Minced Onion
3 cups Boiling water
1 can (10.5 ounces) Cream of Potato Soup
1 package (1 ounce) Ranch Seasoning Mix
4 tablespoons Cheddar Cheese Powder (1/2 cup of shredded cheese can be subbed)
¼ cup Bacon Bits
3 tablespoons Freeze Dried Chives (Fresh Chives can be subbed if desired)
1 teaspoon (9g package) Olive Oil
Prep Time: 10min | Cook Time: 30min
Preheat the oven to 400 F, this can also be done on the grill, simply preheat to 400 F. If cooking outdoors without a thermometer, this dish can be prepared in a Dutch oven or cast-iron skillet topped with aluminum foil (cook time may vary).
Cover the dehydrated hash browns and onions with the boiling water. Allow to sit for 5-7 minutes.
In a medium sized bowl combine the rehydrated potatoes with the cream of potato soup, ranch seasoning, cheese powder, bacon bits, and chives. Mix the sauce into the potatoes and onions.
Lightly oil a baking dish or cast iron with the olive oil.
Transfer the mixture to the lightly oiled casserole dish or cast iron.
Cover with a lid or aluminum foil and place in the oven. Bake for 25 minutes.
Remove the lid and continue to bake for 5-7 minutes until the top is golden brown. Enjoy.
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