Best 7 Ranch Potato Casserole Recipes

RANCH POTATO CASSEROLE

Steps:

• 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.

BACON CHEDDAR RANCH POTATO CASSEROLE

Steps:

• Cook potatoes until tender;drain and place in 9x13 casserole dish.
• Mix mayo,milk and ranch dip package together,pour over potatoes and toss.
• Sprinkle cheese on top and add bacon.
• Bake at 350 for 30 minute.

BACON RANCH POTATO CASSEROLE

Steps:

• Preheat oven to 350°F.
• Grease a shallow casserole dish.
• Mix all ingredients in a large bowl, then spoon into the casserole dish.
• Bake uncovered 30-35 minutes or until bubbly.

SCRUMPTIOUS HIDDEN VALLEY RANCH POTATO CASSEROLE #RSC

Steps:

• In 8 quart pot, boil water then add the diced potatoes, cooking for 10 minutes. Do not overcook them. (Prepare your other ingredients while the potatoes are cooking). Drain the potatoes and add the shallots, spinach, corn, garlic, Hidden Valley Ranch Dressing and sour cream, tossing gently to mix into the potatoes. Spread the potato mix in an 8" x 13" greased cake pan. Sprinkle the last 4 ingredients, in order, over the potatoes. Bake 350 F for 35-45 minute, until the potatoes are tender.
• *Chiffonade cut-leafy green vegetables (like spinach) that are stacked, rolled tightly and then cut into long thin strips.

RICH, CREAMY, CHEESY RANCH POTATO CASSEROLE

Steps:

• 1. In large bowl, blend soups and cream cheese. Microwave til creamy and cheese is melted, stirring occasionally. Stir in well, the dressing mix, then fold in 1 cup (half) the shredded cheese, then the potatoes. Fold well til all potatoes are coated. Pour/spoon into lightly greased 13x9 glass baking dish, mashing down a little, and spreading in pan evenly. Sprinkle top with rest of shredded cheese. COVER and bake at 350º for 50-55 minutes. Uncover, top with onions. Bake UNCOVERED for another 5 minutes or til onions are lightly browned. *Nice additions: 1 cup diced, fully-cooked ham. Cooked, crumbled bacon (4-6 slices). Sauted onions. Sauted mushrooms.

BACON-RANCH-POTATO CASSEROLE

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat until crisp. Remove bacon from skillet to paper towel- lined plate to drain. Set aside.
• In 4-quart Dutch oven, melt 3 tablespoons butter. Add onions; cook about 5 minutes, stirring occasionally, until soft and translucent. Stir in flour; cook and stir 1 minute.
• In 4-cup measuring cup, mix broth and half-and-half. Gradually add broth mixture to onion mixture, cooking and stirring with whisk about 3 minutes or until mixture begins to thicken. Stir in dressing mix and cheese; cook until cheese is melted. Add frozen potatoes; cook and stir 2 to 3 minutes or until potatoes begin to thaw. Stir in sour cream and reserved bacon. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
• Top mixture evenly with cereal. Drizzle 2 tablespoons melted butter over top.
• Bake 30 minutes. If cereal begins to get too brown, cover baking dish with foil.

RANCH POTATO CASSEROLE

Steps:

• Cook the potatoes until tender. I usually bake them in the oven the night before wanting to prepare this dish, but you can also boil them. Quarter the potatoes, leaving the skin on.
• In a large bowl, whisk together the sour cream, ranch dressing, bacon, parsley, and the 1 cup of cheese. Toss quartered potatoes in dressing mixture and place into a greased 9x13-inch baking pan. Top with the 1/2 cup of the cheese.
• In a small bowl, combine the corn flakes and butter; sprinkle over the casserole. Bake at 350 degrees for 35-45 minutes.