Bacon-Ranch-Potato Casserole

Blogger Deborah Harroun of Taste and Tell makes a modern version of a Utah favorite – Funeral Potatoes.

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Prep Time 20 min
Total Time 50 min
Servings 12

Ingredients

1/2: lb bacon, cut into small pieces

3: tablespoons butter

1: cup chopped onion (2 medium)

1/4: cup Gold Medal® all-purpose flour

1 1/2: cups Progresso® chicken broth (from 32-oz carton)

1: cup half-and-half

1: package (1 oz) ranch dressing and seasoning mix (milk recipe)

2: cups shredded Cheddar cheese (8 oz)

1: bag (26 oz) frozen shredded hash brown potatoes

1/2: cup sour cream

3: cups Whole Grain Total® cereal

2: tablespoons butter, melted

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Directions

1 Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat until crisp. Remove bacon from skillet to paper towel- lined plate to drain. Set aside.
2 In 4-quart Dutch oven, melt 3 tablespoons butter. Add onions; cook about 5 minutes, stirring occasionally, until soft and translucent. Stir in flour; cook and stir 1 minute.
3 In 4-cup measuring cup, mix broth and half-and-half. Gradually add broth mixture to onion mixture, cooking and stirring with whisk about 3 minutes or until mixture begins to thicken. Stir in dressing mix and cheese; cook until cheese is melted. Add frozen potatoes; cook and stir 2 to 3 minutes or until potatoes begin to thaw. Stir in sour cream and reserved bacon. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
4 Top mixture evenly with cereal. Drizzle 2 tablespoons melted butter over top.
5 Bake 30 minutes. If cereal begins to get too brown, cover baking dish with foil.

EXPERT TIPS

Expert Tips

This casserole can easily be made ahead of time. Follow the instructions, stopping before adding the cereal to the top. Cover and refrigerate until ready to bake. Just before baking, top with the cereal and butter.

If you have leftover ham or chicken on hand, substitute it in for the bacon.

Got questions? Our experts have the answers. Ask Betty now.