Cheesy Bacon Ranch Potato Stuffing
Every family seems to have a favorite stuffing recipe. My family and I have been making this one for many years. It’s so delicious that no gravy is required! —Sandra Dombek, Camillus, New York
Total TimePrep: 25 min. Bake: 40 min.
- 3-1/3 cups cubed potato dinner rolls, divided
- 2/3 envelope ranch salad dressing mix
- 6 cups mashed potatoes (with added milk and butter)
- 2 medium celery ribs, finely chopped
- 1 cup sliced baby portobello mushrooms
- 5 bacon strips, cooked and crumbled
- 1-1/3 cups shredded Monterey Jack cheese
- Chopped green onions, optional
- Preheat oven to 350°. On an ungreased 15x10x1-in. baking pan, bake cubed rolls until toasted, 7-10 minutes. Meanwhile, stir dressing mix into mashed potatoes.
- Fold in 2 cups cubed rolls, celery, mushrooms and bacon. Transfer to a greased 13x9-in. baking dish; top with remaining cubed rolls. Place pan on a baking sheet. Bake, uncovered, 35 minutes. Sprinkle with cheese; bake until cheese is melted and top is golden brown, 5-10 minutes longer. If desired, top with green onions.
Nutrition Facts3/4 cup: 156 calories, 7g fat (4g saturated fat), 20mg cholesterol, 473mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.
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Originally published as Cheesy Bacon Ranch Potato Stuffing in Taste of Home Christmas Annual 2018