Bacon-Ranch-Potato Casserole

  • Prep 20 min
  • Total 50 min
  • Servings 12
Bacon-Ranch-Potato Casserole


lb bacon, cut into small pieces
tablespoons butter
cup chopped onion (2 medium)
cup Gold Medal™ all-purpose flour
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
cup half-and-half
package (1 oz) ranch dressing and seasoning mix (milk recipe)
cups shredded Cheddar cheese (8 oz)
bag (26 oz) frozen shredded hash brown potatoes
cup sour cream
cups Whole Grain Total® cereal
tablespoons butter, melted


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  • 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

  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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