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 prepared ranch-style dressing
1/4 cup bacon bits or crumbled cooked Wright® Brand Bacon

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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