Cheesy Ranch Potato Bake

Holly Ard's scrumptious recipe which won the Hidden Valley Family Friendly Food Contest held September 2005 at the Utah State Fair.

• Ready In: 35 mins
• Serves: 10

Ingredients

• 2 1⁄2 lbs southern style hash browns
• 2 (10 3/4ounce) cans  cream of chicken soup
• 3⁄4 cup sour cream
• 3⁄4 cup  shredded mozzarella cheese
• 1 (1 1/8ounce) envelope  ranch dressing mix
• 2  tablespoons  dried onion
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  cup  shredded colby-monterey jack cheese, divided
• 1⁄2 cup  melted butter, divided
• 1  cup  crushed  cracker

Directions

1. Set aside 1/2 cup of the shredded Colby-jack cheese; stir togther 1/4 cup of the melted butter and the crushed crackers in a small bowl; set this aside also.
2. Combine all remaining ingredients in a large bowl.
3. Turn potatoes into a lightly greased 9x13" baking pan; top with reserved cheese, and buttered crushed crackers.
4. Bake, uncovered, at 375° degrees for 30-35 minutes or until golden brown.