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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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My daughter urged me to send in the recipe for this casserole. I make it often, and it's especially good in place of baked potatoes when you're having barbecued pork chops, steak of chicken. We operate a busy fruit farm. I cook every day for my family, so I appreciate this dish for another reasonI can put it together a day ahead and bake it just before we're ready to eat. Ingredients:
6 to 8 medium red potatoes (about 2 to 2-1/2 pounds) |
1/2 cup sour cream |
1/2 cup prepared ranch-style dressing |
1/4 cup bacon bits or crumbled cooked bacon |
2 tablespoons minced fresh parsley |
1 cup (4 ounces) shredded cheddar cheese |
topping: |
1/2 cup (2 ounces) shredded cheddar cheese |
2 cups coarsely crushed cornflakes |
1/4 cup butter, melted |
Directions:
1. Cook the potatoes until tender; quarter (leaving skins on if desired) and set aside.
2. Combine the sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in a greased 13-in. x 9-in. baking dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over top. Bake at 350° for 40-45 minutes. Yield: 8 servings.
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