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"This golden crumb-topped casserole tastes like you spent hours preparing it, but actually it takes just minutes," informs Claire Darby from New Castle, Delaware. "I occasionally substitute creamy Italian dressing in place of ranch for a more robust flavor," she adds.
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Nutritional Facts 1 serving (3/4 cup) equals 307 calories, 22 g fat (3 g saturated fat), 7 mg cholesterol, 768 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Ranch Potatoes in Quick Cooking November/December 1998, p8
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Reviewed on Feb. 12, 2011 by kteana
My husband and I did not like this at all. We tried a few potatoes then threw the rest away!
Reviewed on Dec. 30, 2010 by cklayum
I used new potatoes & it turned out just fine
Reviewed on Mar. 07, 2010 by nana-b
I made this recipe for Sunday dinner for company and everyone liked the potatoes. The dish was empty at the end of dinner. Instead of salt and pepper I used Mrs. Dash and I did not have bread crumbs so I used crushed croutons. I will defiantly be making this one again.
Reviewed on Nov. 27, 2009 by naenae3301
This recipe was awful! After 50 minutes, the potatoes were no where near done..I had to put them in the microwave, as I was pressed for time. The taste of the cooked dressing on the potatoes was disgusting! Italian might have been better...I may try that. I ended up having to add a ton of spices, cheese, and bacon to it just to make it edible.
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