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Ranch Potato Casserole

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. —Lydia Schnitzler, Kingsburg, California
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • 6 to 8 medium red potatoes (about 2 to 2-1/2 pounds), peeled and quarterered
  • 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 shredded cheddar cheese
  • TOPPING:
  • 1/2 cup shredded cheddar cheese
  • 2 cups coarsely crushed cornflakes
  • 1/4 cup butter, melted

Directions

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-20 minutes. Drain.
  • 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.
Nutrition Facts
3/4 cup: 329 calories, 23g fat (11g saturated fat), 53mg cholesterol, 481mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 9g protein.

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