Ranch Potato Casserole
6-8 med. red potatoes (about 2 1/2 lbs)
1/2 c sour cream
1/2 c ranch dressing (prepared)
1/4 c bacon bits or cooked, crumbled bacon
2 tbsp minced fresh parsley
1 c shredded cheddar cheese
topping--1/2 cup shredded cheddar cheese
2 c slightly crushed cornflakes
1/4 c margarine, melted
Cook the potatoes until tender; quarter (leave the skins on, if desired) and set aside. Combine the sour cream, dressing, bacon, parsley and 1 cup of the cheese. Place potatoes in a greased 9 x 13 baking pan. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup cheese. Combine the cornflakes and margarine. Sprinkle over the casserole. Bake at 350 for 40-45 minutes. Yield: 8 servings.
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