Monday, March 1, 2010

Ranch Potato Casserole

This comes from our church cookbook from Racine, WI. It is Dennis John's recipe. I added the milk to the recipe because I thought it was creamier that way.....I actually think 1/2 c would be better than 1/4 cup. We like this recipe and use any potatoes we have in the house.

Ranch Potato Casserole
6-8 medium red potatoes(about 2-2 1/2 lbs)
1/4 cup cooked bacon crumbs
1 cup (4 oz) shredded Cheddar cheese
1/2 cup sour cream
1/2 cup prepared Ranch dressing
2 Tablespoons minced parsley
~1/4 cup milk

1/2 cup (2 oz) shredded Cheddar cheese
1/4 cup melted butter
2 cups slightly crushed corn flakes

Cook potatoes until tender. Cube and set aside. Combine sour cream, dressing, bacon, parsley, 1 cup cheese and milk. Place potatoes into greased 9x13 inch dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup cheese. Combine corn flakes and butter and sprinkle over casserole. Bake in 350 degree oven for 40-45 minutes. For lighter calories, use light sour cream and fat-free light dressing. Same great taste!

1 comment:

  1. Pefect recipe for my kids. They will love this. Like all good Texan women, I've got all the ingredients at home. Can't wait to make it.

    Have a great day!
    Yoli :)