Sugar n' Spice Gals

The blog made of sugar n' spice n' everything nice!

Ranch Potatoes

By Leave a Comment

Shares

I love “funeral potatoes”, but once in awhile it is nice to switch it up some.  These Ranch Potatoes were the perfect switch!  I like to mix up a batch the night before so the next day I can easily just pop it in the oven to cook.  I am always looking for ways to make my life a little easier after a long day of work!  These potatoes are so good that I will be switching it out a little more often! It’s seriously hard to go wrong when there is ranch, bacon and cheese involved. If these foods were healthier then they would definitely be my staple foods. They can spruce up any dish and make it delish!

 

Ranch Potatoes
 
Save Print
Cook time
Total time
 
Author:
Recipe type: Casserole
Serves: serves 10
Ingredients
  • 8-10 potatoes boiled, peeled and diced
  • (or 1 bag frozen shredded or southern hashbrowns)
  • 1 can cream of mushroom soup
  • 1¼ cup milk
  • 1 envelope Ranch dressing mix (Not the buttermilk kind)
  • 1½ cups shredded cheddar cheese
  • Salt and pepper to taste
  • 6 slices bacon, cooked and crumbled (I actually double that because we LOVE bacon!)
Instructions
  1. Place the potatoes in a greased 9x13 casserole dish. Mix together the soup, milk, salt, pepper, and 1 cup of the cheese. Pour over the potatoes. Sprinkle the bacon over the top and then top off with the rest of cheese.
  2. Bake in a preheated 350 degree oven for 30 minutes. (If using frozen hash browns, cook for 45 minutes or until completely heated and lightly browned.

 

Shares

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Some of our favorites…

Pin It on Pinterest