Cheesy Hashbrowns

Everyone always has their own method of making a cheesy potato, but this is my family's favorite. We only use it a few times a year due to its higher caloric content, but it's well worth it. Beware: this is one you'll want to leave plenty of time to bake. It's worth the wait though.

Servings: 12
Serve with: Entree of choice, veggies

Ingredients

* 2 pounds of frozen hashbrowns
* 1 can of cream of mushroom soup (or whatever "cream of" soup you have on hand)
* 1/2 cup of melted butter (=1 stick, melted)
* 16 oz sour cream
* 2-3 cups of shredded cheese (Colby Jack is a favorite in our house)
* 4-6 oz Ranch (Buttermilk Ranch recommended)
* A few dashes garlic powder (add more if you're a garlic-lover like me)
* Topping (see suggestions below)

Directions
1. Preheat over to 350 degrees and grease a large casserole dish
2. Combine hashbrowns, soup, melted butter, sour cream, shredded cheese, Ranch and garlic powder in a large bowl.
3. Dump into the greased casserole dish, spreading it out evenly
4. Add your crushed topping if desired. Suggested toppings include potato chips (stale works too!), bread crumbs, corn flakes, fried French onions, shredded cheese
5. Bake for 75-90 minutes. You'll be able to smell it around the 60 minute mark, and the cheese will be bubbling when it's done. If it looks like it's getting done too quickly on top, cover it loosely with tinfoil and add 10 minutes to the bake time.
6. Enjoy!!

This recipe came from my mom, but I don't remember it much growing up. Despite that, it's a favorite and anytime we go to a holiday meal, we have to bring it with us!