Creamy hash browns, cheddar, and tangy pickle ranch baked with crispy golden topping—Midwestern comfort for every table.
# What You'll Need:
→ Potatoes & Dairy
01 - 1 (30 oz) bag frozen shredded hash browns, thawed
02 - 2 cups shredded sharp cheddar cheese
03 - 2 cups sour cream
04 - 1 (10.5 oz) can condensed cream of chicken soup or cream of mushroom soup for vegetarian
05 - 1/4 cup unsalted butter, melted
→ Pickle Ranch Twist
06 - 1/2 cup dill pickles, finely chopped
07 - 1/4 cup pickle juice
08 - 1 (1 oz) packet ranch dressing mix
09 - 2 tablespoons chopped fresh dill (optional)
→ Vegetables & Seasonings
10 - 1/2 cup yellow onion, finely diced
11 - 1/4 teaspoon garlic powder
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon kosher salt
→ Topping
14 - 3 cups cornflakes, lightly crushed
15 - 1/4 cup unsalted butter, melted
# Step-by-Step:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking dish to prevent sticking.
02 - In a large mixing bowl, thoroughly blend thawed hash browns, sharp cheddar cheese, sour cream, cream of chicken or mushroom soup, melted butter, chopped dill pickles, pickle juice, ranch mix, onion, garlic powder, black pepper, kosher salt, and fresh dill if desired.
03 - Transfer the mixture to the prepared baking dish, spreading evenly for consistent baking.
04 - In a separate bowl, toss lightly crushed cornflakes with 1/4 cup melted butter until evenly coated. Layer cornflake mixture over potatoes.
05 - Bake casserole uncovered for 45 to 50 minutes, until edges bubble and topping is golden brown.
06 - Allow casserole to cool for 10 minutes to ensure easier serving and optimal texture.
