Potato Cracker Bake (Print Version)

# Ingredients:

01 - Bag of defrosted frozen hash browns (32 ounces).
02 - 16-ounce tub of store-bought French onion dip.
03 - 10.5-ounce can of condensed chicken soup.
04 - 8 tablespoons of butter, split into portions.
05 - 1 teaspoon of salt.
06 - 1/2 teaspoon freshly cracked pepper.
07 - 2 teaspoons of dried onion flakes.
08 - 8 ounces of shredded white cheddar.
09 - 1/2 cup of crispy crumbled bacon.
10 - 2 cups of buttery crackers, crushed.

# Instructions:

01 - Heat your oven to 350°F. Blend the soup, French onion dip, half of the melted butter, dried onion flakes, salt, and pepper together.
02 - Mix in the hash browns, crispy bacon bits, and shredded cheese. Spread the mixture evenly in a greased 13x9 pan.
03 - Combine the cracker crumbs with the rest of the butter. Scatter the buttery cracker topping over the potato mixture.
04 - Place the dish in the oven and bake uncovered for 50-60 minutes. Optional: sprinkle extra bacon or sliced green onions before serving.

# Notes:

01 - Swap canned items with homemade versions, if preferred.
02 - You can switch up the topping to suit your taste.
03 - Prepare ahead, but wait to add the topping.

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