Best + Quick + Easy + Delicious: Loaded Potato Casserole — Cookin’ with Mack

Today's recipe was brought to me as a meal during my recovery from surgery by Kelsey Withouse from my Baby Group. This is by far the easiest and quickest recipe I've ever made besides the Loaded Potato Soup!

If you missed one of the great recipes we've featured, don't worry! You can find them here:

Today's Tip-If you need to cut dough and don't have a round cookie cutter you can use a can of peas:

1. Pour peas into storage container and place in fridge.
2. Remove both the top and the bottom of can with opener.
3. Wash the interior.
4. Dip the can in flour before each cut to avoid sticking.

Loaded Potato Casserole Ingredients - (I cut it in half for just me and my hubby)

• 2 (16oz) containers sour cream
• 2 cups cheddar cheese - shredded
• 2 (3oz) bags real bacon bits
• 2 packages Ranch Dip mix
• 1 large (32oz) bag frozen hash brown potatoes - shredded

Instructions:

1. Preheat oven to 400°
2. Combine first 4 ingredients in large bowl
3. Mix in hash browns
4. Spread into a 9x13 pan
5. Bake for 45-60 minutes

Hope you enjoy it as much as my family and I have! If you've got one you think we'd like submit it here for your chance to win a great prize for your kitchen!