Ranch Potato Casserole
This Ranch Potato Casserole is a deliciously creamy, cheesy dish loaded with ranch flavor and topped with a crispy finish. Made with tender diced potatoes, sour cream, cheese, and a hint of ranch seasoning, this casserole is a crowd-pleaser and pairs wonderfully with almost any main dish!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 bag (30 oz) frozen diced hash brown potatoes, thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1 packet (1 oz) ranch seasoning mix
- 2 cups shredded cheddar cheese, divided
- 1/2 cup melted butter
- 1/2 cup chopped green onions (optional, for garnish)
- 1/2 cup crushed cornflakes or breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
- In a large bowl, mix together the cream of chicken soup, sour cream, ranch seasoning mix, melted butter, and 1 1/2 cups of the shredded cheddar cheese until well combined.
- Fold in the thawed hash brown potatoes, ensuring they are evenly coated with the mixture.
- Spread the potato mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- If desired, sprinkle crushed cornflakes or breadcrumbs over the cheese for a crunchy topping.
- Bake in the preheated oven for 40–45 minutes, or until the casserole is bubbly and golden brown on top.
- Remove from the oven, let cool slightly, and garnish with chopped green onions, if desired. Serve warm and enjoy!
Notes
- For a little extra kick, try adding 1/4 cup cooked bacon bits or diced ham into the casserole mix.
- You can use fresh diced potatoes instead of frozen hash browns; just adjust the cooking time accordingly until the potatoes are tender.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Find it online: https://recipe.ukfinda.com/ranch-potato-casserole/