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Categories:Viewed: 65 - Published at: 3 years ago
Ingredients
- 1-1/4 cups fat-free milk
- 3 ounces reduced-fat cream cheese
- 1 envelope ranch salad dressing mix
- 6 cups frozen shredded hash brown potatoes, thawed
- 1/2 cup shredded reduced-fat cheddar cheese
- 1 bacon strip, cooked and crumbled
Method
- In a blender, combine the milk, cream cheese and salad dressing mix. Cover and process until smooth. Place potatoes in an 8-in. square baking dish coated with cooking spray; top with milk mixture. Cover and bake at 350° for 35 minutes.
- Sprinkle with cheddar cheese and bacon. Bake, uncovered, 8-10 minutes longer or until cheese is melted and potatoes are tender.
