Name: Ranch Potato Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 6 to 8 medium red potatoes (about 2 to 2-1/2 pounds), unpeeled 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

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

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Ranch Potato Casserole

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Yield: 8 servings

Prep: 30 min

Cook: 40 min

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Ingredients

6 to 8 medium red potatoes (about 2 to 2-1/2 pounds), unpeeled 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

Text Ingredients

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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