Email to Wendy Toyama      

Recipe Categories: CookinMama's HOME PAGEAPPETIZERS APPLES ASIANFOOD BARCOOKIESDESSERTS BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH CAKES CASSEROLES CHEESECAKES CHICKEN CHOCOLATE ChristieWChristie COOKIES CORN CRANBERRIES CROCKPOT DESSERTS FALLFOODS FISH GERMAN GRILLING JuliaJoe_Jen LadybugBrandy LAMB LAYEREDDESSERTS LittleMuffin_Kelsy LOWFAT MEATS NONYEASTBREADS PASTA PASTRIES PeanutshellTarra PIES PORK POTATOES PUNCHES SALADS Sarahdonpickle SAUCES SEAFOOD SHRIMP SIDEDISH SOUPSandSTEWS SYRUPS TEXMEX THANKSGIVING VEGETABLES WendyLynders_Wendy

Ranch Potato Cassarole




Source of Recipe


Brandy PNIC


List of Ingredients




6 to 8 medium red potatoes
1/2 cup sour cream
1/2 cup prepared ranch-style dressing
1/4 cup cooked crumbled bacon
2 tablespoons minced fresh parsley
1 1/2 cups shredded Cheddar cheese, divided
2 cups slightly crushed corn flakes
1/4 cup melted butter



Recipe



Cook potatoes until tender; quarter and set aside. Combine sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in greased 13 x 9-inch baking dish. Pour sour cream mixture over potatoes and gently toss. Top with remaining 1/2 cup cheese.

Combine cornflakes and butter; sprinkle over casserole. Bake at 350 degrees F for 40 to 45 minutes.

Makes 8 servings.