'Christmas fan favorite'—Just 3 ingredients. I make it all season because it’s too easy not to.

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little oil.

In a large mixing bowl, whisk together the sour cream and ranch seasoning mix until the seasoning is evenly distributed and no dry pockets remain.

Add the thawed hash brown potatoes to the bowl and gently fold until all the potatoes are coated in the ranch sour cream mixture.

Transfer the potato mixture to the prepared baking dish and spread it into an even layer, pressing down lightly with a spatula.

Bake uncovered for 40–50 minutes, or until the casserole is bubbly around the edges and the top is lightly golden.

Let the casserole rest for about 5–10 minutes before serving so it can set slightly and scoop more cleanly.

If you have a few extra minutes and ingredients on hand, this casserole is super easy to dress up. For a cheesier version, stir in 1–2 cups of shredded cheddar or Colby Jack before baking, and sprinkle a little extra on top for a golden, bubbly finish. Want more texture? Add a crunchy topping by sprinkling crushed butter crackers, cornflakes, or seasoned breadcrumbs over the casserole during the last 10–15 minutes of baking. You can also mix in cooked, crumbled bacon or diced ham to make it more of a main dish—this is a great trick for using up holiday leftovers. For a lighter feel, swap half of the sour cream for plain Greek yogurt; it keeps things creamy but adds a bit of tang and protein. If you’re prepping ahead, assemble the casserole the night before, cover tightly, and refrigerate; just add an extra 5–10 minutes to the bake time if it goes into the oven cold. And if you’re cooking for a smaller household, divide the mixture between two smaller baking dishes, bake one now, and freeze the other (unbaked, tightly wrapped) for a future busy weeknight or last-minute potluck invite.