Ranch Potato Casserole Recipe

Ranch Potato Casserole Recipe photo by Taste of Home

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My daughter urged me to send in the recipe for this casserole. I make it often, and it's especially good in place of baked potatoes when you're having barbecued pork chops, steak of chicken. We operate a busy fruit farm. I cook every day for my family, so I appreciate this dish for another reason—I can put it together a day ahead and bake it just before we're ready to eat.

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Ranch Potato Casserole Recipe

Prep: 30 min. Bake: 40 min.

Yield: 8 Servings

30 40 70

Ingredients

6 to 8 medium red potatoes (about 2 to 2-1/2 pounds)
1/2 cup sour cream
1/2 cup Hidden Valley® Ranch

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1/4 cup bacon bits or crumbled cooked bacon
2 tablespoons minced fresh parsley
1 cup (4 ounces) shredded cheddar cheese
TOPPING:
1/2 cup (2 ounces) shredded cheddar cheese
2 cups coarsely crushed cornflakes
1/4 cup butter, melted

Directions

Cook the potatoes until tender; quarter (leaving skins on if desired) and set aside.
Combine the sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in a greased 13-in. x 9-in. baking dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over top. Bake at 350° for 40-45 minutes. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 329 calories, 23 g fat (11 g saturated fat), 53 mg cholesterol, 481 mg sodium, 21 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Ranch Potato Casserole in Country Woman September/October 1990, p31

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Ranch Potato Casserole

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Reviewed on Mar. 22, 2009 by amethystra

This is my favorite side dish. I've brought it to potlucks and different parties. People have asked me to make this again and again. Thanks for the recipe!

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