Ranch Potato Casserole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 469.3
- Total Fat: 25.6 g
- Cholesterol: 52.0 mg
- Sodium: 860.1 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 4.4 g
- Protein: 12.5 g
View full nutritional breakdown of Ranch Potato Casserole calories by ingredient
Introduction
This meal is a dieter's nightmare. I only make this when requested. Still delicious, so I'll share how to make this. Because I make it as an entertainment dish, the measurements are large, but can be pared down for a simple family meal. You may substitute Light versions of the dairy products to make it a bit healthier without sacrificing taste- I've not tried Far Free versions. This meal is a dieter's nightmare. I only make this when requested. Still delicious, so I'll share how to make this. Because I make it as an entertainment dish, the measurements are large, but can be pared down for a simple family meal. You may substitute Light versions of the dairy products to make it a bit healthier without sacrificing taste- I've not tried Far Free versions.Number of Servings: 12
Ingredients
-
8-10 Red Potatoes
2 Cups Ranch Dressing
2 Cups Sour Cream
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Cheddar Cheese
1/2 Little Bag of Bacon Bits
3 tbsp Parsley, chopped finely
2 tbsp Butter
3-5 cups Corn Flakes, crushed
Directions
Start with the potatoes.
1. In a large cooking pot, set water to boil.
2. Cut potatoes into bite-sized pieces.
3. Once water is boiling, add potatoes into the water. Cook until tender- usually about 10 minutes.
In the meantime, work on the sauce.
4. Chop the parsley into a hand-sized pile.
5. In a large mixing bowl, mix together Sour Cream, Ranch Dressing, 1st cup Shredded Cheddar Cheese, Bacon Bits, and Parsley. Adjust ingredients to taste.
6. Turn on oven to 350degrees F.
7. In a large casserole dish, go ahead and pour the sauce mixture in, letting it settle.
8. When potatoes are tender, drain well, and give them a few moments to settle.
9. Add potatoes to sauce mixture and toss gently, coating all the potatoes.
Make the topping.
10. Pour yourself a large bowl of Corn Flakes cereal. Keep it dry. Crush if needed (It's easier to crush it while it's still in the bag)
11. In a microwave, melt the butter.
12. Add melted butter to the cereal, toss gently as you add it. It's not important to get every piece buttered.
13. Sprinkle on 2nd cup of Shredded Cheddar Cheese over the potatoes.
14. Add topping, trying to cover the casserole completely, but not important if you don't.
15. Put into oven to bake at 350 degrees Fahrenheit for 40-45 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user SHINAKO.
1. In a large cooking pot, set water to boil.
2. Cut potatoes into bite-sized pieces.
3. Once water is boiling, add potatoes into the water. Cook until tender- usually about 10 minutes.
In the meantime, work on the sauce.
4. Chop the parsley into a hand-sized pile.
5. In a large mixing bowl, mix together Sour Cream, Ranch Dressing, 1st cup Shredded Cheddar Cheese, Bacon Bits, and Parsley. Adjust ingredients to taste.
6. Turn on oven to 350degrees F.
7. In a large casserole dish, go ahead and pour the sauce mixture in, letting it settle.
8. When potatoes are tender, drain well, and give them a few moments to settle.
9. Add potatoes to sauce mixture and toss gently, coating all the potatoes.
Make the topping.
10. Pour yourself a large bowl of Corn Flakes cereal. Keep it dry. Crush if needed (It's easier to crush it while it's still in the bag)
11. In a microwave, melt the butter.
12. Add melted butter to the cereal, toss gently as you add it. It's not important to get every piece buttered.
13. Sprinkle on 2nd cup of Shredded Cheddar Cheese over the potatoes.
14. Add topping, trying to cover the casserole completely, but not important if you don't.
15. Put into oven to bake at 350 degrees Fahrenheit for 40-45 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user SHINAKO.
