rich, creamy, cheesy ranch potato casserole
LOVE potatoes! So I concocted this one in hopes of smashing my diet. Best to just get it overwith in one shot. Less painful. (Photo from bing images.)
prep time
15 Min
cook time
1 Hr
method
---
yield
8-10 serving(s)
Ingredients
- 1 (3 lb.) - bag frozen cubed hash brown potatoes, thawed
- 2 (8 oz.) packages cream cheese, cubed/cut up
- 1 - can cream of potato soup
- 1 - can cream of chicken soup
- 2 (1 oz.) - envelopes hidden valley ranch dressing mix
- 2 cups - shredded sargento mexican 4-blend cheese
- 1 cup - durkee fried onions, regular or cheese-flavored
How To Make rich, creamy, cheesy ranch potato casserole
-
Step 1In 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.
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