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Bacon-Ranch-Potato Casserole

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Deborah Harroun
Updated Sep 23, 2015
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Bacon-Ranch-Potato Casserole

  • Prep Time 20 min
  • Total 50 min
  • Servings 12
  • Ingredients 12
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Top mixture evenly with cereal. Drizzle 2 tablespoons melted butter over top.
  • Step 
    5
    Bake 30 minutes. If cereal begins to get too brown, cover baking dish with foil.

Nutrition

Nutrition Facts are not available for this recipe

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