Rich, Creamy, Cheesy Ranch Potato Casserole

Kelly Williams


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.)


★★★★★ 1 vote

15 Min
1 Hr


  • 1 (3 lb.)
    bag frozen cubed hash brown potatoes, thawed
  • 2 (8 oz.) pkg
    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


  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.

Printable Recipe Card

About Rich, Creamy, Cheesy Ranch Potato Casserole

Course/Dish: Potatoes, Side Casseroles
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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