Ranch Potato Casserole
6 to 8 med. red potatoes
1/2 cup sour cream
2/2 cup prepared Ranch-style dressing
3/4 cup bacon bits or cooked, crumbled bacon 2 tbsp. minced fresh parsley 1 cup (4 oz.) Cheddar
cheese, shredded
Topping:
4/2 cup Cheddar cheese, shredded 2 cup Corn Flakes, slightly crushed
5/4 cup butter, melted
Cook the potatoes until tender; quarter (leaving skins on, if desired) and set aside. Combine sour
cream, dressing, bacon, parsley and 1 cup of cheese. Place potatoes in a greased 13 x 9 inch baking
dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup of cheese. Combine
Corn Flakes and butter; sprinkle over casserole. Bake at 350 degrees for 40 to 45 minutes.
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