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Ranch Potato Casserole Recipe
Ranch Potato Casserole Recipe photo by Taste of Home

Ranch Potato Casserole Recipe

Read Reviews (12)
4.68 12
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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.
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 8 servings


  • 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

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.


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

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.

Reviews for Ranch Potato Casserole(12)

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Reviewed Aug. 31, 2013

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!

Reviewed Sep. 14, 2012

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.

Reviewed Mar. 22, 2012

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.

Reviewed Jan. 20, 2011

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!

Reviewed Dec. 24, 2010

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.

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