Ranch Potato Casserole Recipe
- 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 bacon
- 2 tablespoons minced fresh parsley
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 cup (2 ounces) shredded cheddar cheese
- 2 cups coarsely crushed cornflakes
- 1/4 cup butter, melted
- 1. Cook the potatoes until tender; quarter (leaving skins on if desired) and set aside.
- 2. Combine the sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in a greased 13x9-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.
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.
Reviews for Ranch Potato Casserole
"Sounds great! Wouldn't chopped chicken be great in it, too? A meal in one."
"This is delicious! I had left over baked potatoes and used them in place of the reds and added a chopped medium onion. I also doubled the ranch dressing and sour cream for a creamer casserole."
"This was pretty good. I think I'll try the topping next time with Ritz crackers, or maybe crushed potato chips for added potato/salty taste. I'll make this again."
"We have a real winner here! My husband and I both just loved it. Next time I'll make extra and take to my daughter. The bacon is a great addition and my entire family are ranch addicts, so what's not to like?"
"A delicious change of pace from my usual potato casserole. My family doesn't like a topping on potato casseroles so I left off the corn flakes and butter."
"I've made this for several cook outs and parties and everybody just loved this! I think I always add a little extra Ranch dressing to this than what's called for but hey...It's Ranch dressing for petes sakes and who doesn't like Ranch dressing? Try it for your next gathering or simply for your evening meal at home. Your family will be glad you did!"
"This was very tasty and easy to prepare! I would prepare this again as a side dish - with the addition of a meat it could be a main dish. I made two substitutions to accommodate what I had on hand: in place of sour cream I used a little more ranch and some milk; in place of the corn flakes I used crushed tortilla chips. Good recipe!"
"Every liked this recipe. I used large potatoes instead of medium, so decided to double the other ingredients to make more sauce, which made the dish a little more creamy than pictured. Also very good a few days later as leftovers."
"My family really liked this. I think next time I'll cut the cornflake topping in half, though. It reminds me of stuffed baked potatoes but in a casserole."
"Everyone loved it, and I don't even like potatoes! I think this will make a great side dish to our easter ham this year!"
"made for christmas this year because everyone gets tired of mashed so I thought I would try this well I ended up tossing 3/4 away."
"Tried this recipe last night. Took some time to prepare but it was worth it. Had a great taste and would be a good recipe to serve with a roast for company."
"I too have been making this side dish for quite a while. It's a favorite of all who try it. Yummy"
"This was pretty tasty. I think I cut my potatoes too big to make it look like the photo. When you bit into a large potato there wasn't a good sauce to potato ratio. Everyone enjoyed it and it was super easy!"
"This was a hit. Kids to grandparents loved it."
"These were so easy to prepare and such a big hit! Most certainly a keeper!"
"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!"