Bacon Ranch Potato Casserole
Sometimes, it's the simple things in life that are the most satisfying. This Bacon Ranch Potato Casserole is just that. If you've never made a casserole out of potatoes with ranch dressing mix, it's time you did. The smoky bacon, creamy ranch and cream of mushroom soup, and crispy potatoes really come together once this easy potato casserole recipe is baked. You won't know how you ever lived without this dish in your life before. Your kids will beg you for it, because it's full of flavors and foods that they already love. You'll love how easy it is to make, how cheap the ingredients are, and how much your family requests it!
Cooking Time30 min
- 4 slices bacon
- 1 (28-ounce) bag frozen OBrien potatoes (with peppers and onions)
- 1 can cream of mushroom soup
- 1 1/2 cup milk
- 1 envelope dry Ranch dressing mix
- 2 cups shredded Cheddar cheese, divided
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1/2 cup cracker crumbs (about 1 sleeve Ritz crackers)
Preheat oven to 350 and lightly spray a 9 x 13 bake dish with cooking spray.
Cook bacon until just crisp. Chop and set aside.
Place potatoes into bake dish and cover with plastic wrap. Microwave on high for 5 minutes.
Combine soup, milk and dressing mix and stir well. Add about half of the cheese and stir. When potatoes are removed from microwave (they will not be completely cooked), pour the soup mixture over and stir.
Sprinkle the dish with the remaining cheese and the reserved bacon. Sprinkle with the crumbs and bake for about 30 minutes until lightly browned and bubbly.
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