This “crack” casserole is one that never fails!

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.

2. In a large bowl, combine the thawed hashbrowns, shredded cheddar cheese, cream cheese, sour cream, ranch dressing mix, melted butter, crumbled bacon, green onions, black pepper, and garlic powder. Mix well to ensure that every bite is infused with flavor.

3. Spread the mixture evenly in the prepared baking dish. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the edges are bubbly.

4. Remove from the oven and let the casserole rest for about 5 minutes to set. Garnish with extra shredded cheese and/or bacon/chopped chives before serving.

Variations & Tips:

– For a bit of a kick, add diced jalapeños to the mixture or use a pepper jack cheese.
– If you are trying to cut down on calories, consider using low-fat alternatives for sour cream and cream cheese.
– Make this dish ahead of time by assembling it, covering it with foil, and refrigerating. Simply bake it before you’re ready to serve.
– You can also swap out the bacon for a vegetarian protein like soy chorizo to cater to different dietary preferences.
– For a gluten-free version, make sure to use a ranch dressing mix that is labeled gluten-free.