Layer ranch dressing, sour cream, shoestring potatoes and more for this Loaded Shoestring Potato Casserole. Top with everyone's favorite: bacon!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (10-1/2 oz.) reduced-sodium condensed cream of chicken soup
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Classic Ranch Dressing
1 pkg. (28 oz.) ORE-IDA Shoestrings
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
8 slices OSCAR MAYER Bacon, cooked, crumbled
Heat oven to 375ºF.
Mix cream cheese, soup, sour cream and dressing until blended.
Layer half each of the potatoes, cream cheese mixture and shredded cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; cover.
Bake 1 hour. Sprinkle with bacon; bake, uncovered, 15 min.