Onion Hashbrown Bake (Print Version)

# Ingredients:

01 - 2 cups crushed buttery crackers.
02 - 8 slices cooked crispy bacon, crumbled.
03 - 16 ounces creamy French onion dip.
04 - 32 ounces thawed frozen hash browns.
05 - 8 ounces shredded cheddar cheese (white).
06 - 10.5 ounces canned cream of chicken soup.
07 - 2 teaspoons dried chopped onion.
08 - 1/2 teaspoon ground black pepper.
09 - 1 teaspoon regular table salt.
10 - 8 tablespoons butter, divided.

# Instructions:

01 - Preheat your oven to 350°F and grease a 13x9 pan with butter.
02 - In a bowl, whisk together the dip, soup, 4 tablespoons of melted butter, salt, onions, and pepper.
03 - Add the hash browns, bacon bits, and cheese. Stir until it's evenly mixed.
04 - Spoon the potato blend into the greased pan and spread it out evenly.
05 - Melt the rest of the butter and mix it with the crushed crackers. Scatter over the top.
06 - Bake without a cover for about 50-60 minutes or until the top's golden brown and bubbly.

# Notes:

01 - You can swap cream of chicken with cream of mushroom or celery.
02 - French onion dip can be swapped with sour cream mixed with onion soup powder.
03 - Use a blend of cheeses for a mix of flavors.
04 - Breadcrumbs or chips work great instead of crackers for the topping.

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