Cheesy Ranch Potato Bake

Looking for a comforting, crowd-pleasing dish that’s super easy to throw together? This Cheesy Ranch Potato Bake delivers big on flavor with just a few simple ingredients.

Creamy, cheesy, and packed with savory ranch seasoning, this casserole will have everyone coming back for seconds. It’s perfect for potlucks, family dinners, or any time you need a hearty side that will satisfy. Let’s dive in!

Photo byGLP

Ingredients:

• 1 (32 oz) bag frozen diced hashbrowns
• ½ yellow onion, finely chopped
• 16 oz sour cream
• 1 (10.5 oz) can condensed cream of mushroom soup
• ⅓ cup butter, melted
• 1 (1 oz) packet ranch seasoning mix
• 3 cups shredded cheddar cheese, divided

Directions:

1. Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
2. In a large mixing bowl, combine all the ingredients except for 1 cup of the cheddar cheese.
3. Spread the mixture evenly into the prepared baking dish. Top with the reserved 1 cup of shredded cheese.
4. Bake for 45 minutes, or until the casserole is golden brown and bubbling around the edges. Serve warm and enjoy!

Substitutions:

• Sour cream: Swap it with plain Greek yogurt for a protein boost and a tangy twist.
• Cream of mushroom soup: Use cream of chicken or cream of celery for a slightly different flavor.
• Cheddar cheese: Any melty cheese like mozzarella, Colby Jack, or even pepper jack can be used for variety.

Storage:

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, pop a portion in the microwave or cover the dish with foil and warm in the oven until heated through. This dish also freezes well; simply cool completely, wrap tightly, and freeze for up to 2 months.

https://12tomatoes.com/ranch-potato-casserole/