Scrumptious Hidden Valley Ranch Potato Casserole #Rsc
- 8 -12 red potatoes, rinsed and diced
- 2 shallots, bulbs chopped small
- 10 fresh spinach leaves, chiffonade cut
- 1/2 cup frozen corn
- 4 minced garlic cloves
- 1 1/2 cups Hidden Valley® Original Ranch® Dressing
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup breadcrumbs
- 1 cup crushed potato chips
- 2 tablespoons chives, chopped
- In 8 quart pot, boil water then add the diced potatoes, cooking for 10 minutes. Do not overcook them. (Prepare your other ingredients while the potatoes are cooking). Drain the potatoes and add the shallots, spinach, corn, garlic, Hidden Valley Ranch Dressing and sour cream, tossing gently to mix into the potatoes. Spread the potato mix in an 8" x 13" greased cake pan. Sprinkle the last 4 ingredients, in order, over the potatoes. Bake 350 F for 35-45 minute, until the potatoes are tender.
- *Chiffonade cut-leafy green vegetables (like spinach) that are stacked, rolled tightly and then cut into long thin strips.
red potatoes, shallots, fresh spinach leaves, frozen corn, garlic, hidden valleyreg, sour cream, cheddar cheese, breadcrumbs, potato chips, chives
Taken from www.food.com/recipe/scrumptious-hidden-valley-ranch-potato-casserole-rsc-494725 (may not work)