Cheesy Bacon Ranch Potato Casserole
This Cheesy Bacon Ranch Potato Casserole combines canned potatoes with cream cheese, sharp cheddar, and bacon for a rich, savory side that feeds a crowd with minimal prep.
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This Cheesy Bacon Ranch Potato Casserole combines canned potatoes with cream cheese, sharp cheddar, and bacon for a rich, savory side that feeds a crowd with minimal prep.
Delivery in as fast as one hour.*
Prices vary by store
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Pour the drained canned potatoes into a large disposable aluminum pan, spreading them in an even layer.
Place two blocks of cream cheese on top of the potatoes.
Cover the potatoes and cream cheese completely with the shredded sharp cheddar cheese.
Using kitchen shears, cut the cooked bacon into small pieces directly over the cheese.
Chop the green onions with shears over the top of the casserole.
Sprinkle the ranch seasoning powder generously over all the ingredients in the pan.
Bake at 375°F (190°C) for 30-40 minutes, or until the cheese is fully melted and the casserole is hot and bubbly.
Once baked, use a large spatula to mix all the ingredients together thoroughly until the cream cheese is incorporated and a creamy sauce forms.
Serve warm.
Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15–20 minutes, or microwave in portions until warm.
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if baking from cold.
Sour cream or Greek yogurt works as a substitute, though the texture will be less rich. Use an equal amount by volume.
Yes. Peel and cube about 6–7 lbs of fresh potatoes, boil until just tender (about 10 minutes), drain, and cool before mixing.
The casserole is done when the top is golden brown and the filling is bubbling around the edges, typically 35–40 minutes at 350°F.
Yes, all core ingredients are gluten-free. Always verify that your ranch seasoning powder is certified gluten-free if that matters.
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