Ranch Potato Casserole Recipe
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. —Lydia Schnitzler, Kingsburg, California
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 cup sour cream
- 1/4 cup butter melted
- topping:
- 2 tablespoons minced fresh parsley
- 1 cup (4 ounces) shredded cheddar cheese
- 6 to 8 medium red potatoes (about 2 to 2-1/2 pounds)
- 1/2 cup prepared ranch-style dressing
- 1/4 cup bacon bits or crumbled cooked bacon
- 1/2 cup (2 ounces) shredded cheddar cheese
- 2 cups coarsely crushed cornflakes
- Carbohydrate 0.523672500393677 g
- Cholesterol 19.4562500229879 mg
- Fat 7.05499563342504 g
- Fiber 0.0313499995470047 g
- Protein 0.40548062534478 g
- Saturated Fat 4.45053088032386 g
- Serving Size 1 1 serving (19g)
- Sodium 45.8123125558002 mg
- Sugar 0.492322500846672 g
- Trans Fat 0.471681750569547 g
- Calories 66 calories
Directions Cook the potatoes until tender; quarter (leaving skins on if desired) and set aside. 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 350degrees 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. Print Add to Recipe Box Email a Friend
