When it comes to side dishes, it’s pretty hard to beat the humble potato. Whether they’re fried, mashed, baked, roasted, or made into a salad, potatoes are pretty much guaranteed to be delicious. This Ranch Potato Bake is no exception. The tots are mixed into a creamy ranch sauce, topped with cheese, and baked to bubbling perfection. If you’re looking for a new knockout side dish, this is it!
Not only is this recipe tasty as can be, it’s also easy as can be! Using frozen diced potatoes takes the work out of peeling and chopping, and the sauce takes mere minutes to whip up. A container of sour cream, a can of cream of mushroom soup, some cheddar cheese, and (of course) a packet of ranch seasoning all get mixed together for the sauce and then combined with the potatoes. Sprinkle a little more cheese on top and you’re in business. The casserole will need to bake for about 45 minutes or until the top is browning and the sauce is bubbling.
There’s really no wrong main dish to pair this easy side with. From steak to grilled chicken to pasta or salads, potatoes go with everything! The tangy ranch flavor and creamy texture is sure to have everyone from the kiddos to the grandparents asking for a second helping. Mix up your dinner rotation and give this yummy recipe a try. We know you’re going to love it!
Ingredients
- 1 (32 oz) bag frozen diced hashbrowns
- ½ yellow onion, chopped
- 16 oz sour cream
- 1 (10.5 oz) can condensed cream of mushroom soup
- ⅓ cup butter, melted
- 1 (1 oz) package ranch seasoning
- 3 cups shredded cheddar cheese, divided
Preparation
- Preheat oven to 350 degrees and grease a 9×13-inch baking dish.
- In a large bowl, mix together all ingredients except 1 cup of the cheese.
- Transfer mixture to the prepared baking dish and sprinkle the remaining 1 cup of cheese on top.
- Bake for 45 minutes or until bubbling and golden brown. Serve hot.
Source : 12Tomatoes
