Ingredients:
1lb Frozen Hashbrowns or Diced Potatoes (already thawed)
1 (10.75oz) can Cream of Celery Soup
2 cups Plain Greek Yogurt
1 cup Shredded Sharp Cheddar Cheese
½ cup Butter (1 stick)
1 packet Ranch Seasoning
1 cup Plain Potato Chips; crumbled.
Directions:
Preheat oven to 325ᵒF. Grease or spray with cooking spray a 9 x 13 casserole pan.
In a large mixing bowl, mix the Greek yogurt, cream of celery soup, butter, ranch seasoning, and cheddar cheese. Stir in the hashbrowns or potatoes, until the mixture is evenly throughout.
Pour the potato cheddar mixture into the greased casserole pan and cover with aluminum foil.
Bake for 1 hour or until golden brown. Remove the foil and top with the potato crumble and place back in the oven for fifteen additional minutes.
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