Hashbrown Casserole (Print Version)

A decadent twist on funeral potatoes using French onion dip instead of sour cream, topped with cheese, bacon, and buttery crackers.

# Ingredients:

01 - Frozen hash browns, defrosted (32 ounce bag).
02 - Prepared French onion dip (16 ounce tub).
03 - Condensed cream of chicken soup (10.5 ounce can).
04 - Butter, divided (8 tablespoons).
05 - Salt (1 teaspoon).
06 - Black pepper (1/2 teaspoon).
07 - Dried minced onion (2 teaspoons).
08 - White cheddar cheese, shredded (8 ounces).
09 - Bacon, cooked and crumbled (1/2 cup).
10 - Buttery round crackers (2 cups).

# Instructions:

01 - Preheat oven to 350°F. Mix French onion dip, soup, 4 tablespoons melted butter, salt, pepper and dried onion.
02 - Stir in potatoes, cheese and bacon. Pour into buttered 13x9 pan.
03 - Mix cracker crumbs with remaining butter. Sprinkle over potato mixture.
04 - Bake uncovered 50-60 minutes until golden brown. Optional: garnish with extra bacon and green onions.

# Notes:

01 - Can substitute homemade ingredients for canned items.
02 - Various topping options available.
03 - Can be made ahead without topping.

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