 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This is courtesy of the Hidden Valley Original Ranch Salad Dressing & Seasoning Mix Contest hosted at our local fair last week. This was the first place winning recipe. With the holidays around the corner, I thought it was a perfect time to post. This is always a huge hit and I always get asked for the recipe....it is sooo easy and very flavorful; you don't really need gravy over these potatoes. When I double this for a larger crowd, this fits nicely in a 13x9 casserole dish. Ingredients:
3 cups water |
3/4 cup butter |
1 1/2 cups milk |
3 cups instant potato flakes |
3 1/2 cups unseasoned soft croutons (i've even used potato bread bread cubes) or 3 1/2 cups bread cubes, divided (i've even used potato bread bread cubes) |
3/4 cup celery, finely chopped |
1 (1 ounce) package hidden valley ranch dressing mix (dressing mix, not dip mix) |
shredded cheese, any kind, i've used a mix of cheddar and monterey jack (optional) |
chopped scallion, to garnish (optional) |
Directions:
1. Preheat oven to 350 degrees; place soft bread cubes on an ungreased cookie sheet and put in the oven while it preheats (this will just make the soft cubes a little more done); remove when oven is done preheating.
2. In a large saucepan, bring butter, water and salt to a boil; remove.
3. Add milk and potato flakes, mix well.
4. Stir in 3 cups of croutons, celery and Hidden Valley mix.
5. Transfer to casserole dish and top with remaining croutons; bake at 350 degrees for 35-40 minutes.
6. *If using cheese, remove from oven and add cheese; return to oven until cheese is melted.
|
|