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Submitted by: Lori Simmons from Princeville, IL
Originally shared on the web 06/10/2019

32-oz. pkg. frozen hashbrown potatoes, thawed and drained
10-3/4 oz. can cream of chicken soup
8-oz. container sour cream
3/4 c. real bacon bits
1/2 c. onion, chopped
1-oz. pkg. ranch salad dressing mix
8-oz. pkg. shredded sharp Cheddar cheese

Combine all ingredients in a large bowl; mix well. Transfer mixture to a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 35 minutes, or until hot and bubbly. Serves 10.