"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore


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This recipe for RANCH TATER CASSEROLE, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 30, 2007


6-8 medium new or red potatoes
2 medium or 1 jumbo onion, quartered and sliced
6 oz. bacon, cooked and chopped
3 tbsp. salt free blend
salt & pepper to taste
2 cups cheese, shredded (cheddar, Monterey or a blend)
1/2 cup sour cream
1/ cup ranch dressing

Scrub potatoes real well. You can peel them or leave peel on. Cut in quarters and if too large cut quarters in half (bite size chunks). Place in a pot of salted water and cook until almost done, drain and place in a large mixing bowl.

Cook bacon to a crisp, set aside.

In large skillet cook onions on medium until they caramelize and turn golden.

In a small bowl whisk together sour cream, ranch dressing, salt free blend, pepper and regular salt. Taste to check spiciness and adjust accordingly. Pour mixture over potatoes and toss gently. Add 1 cup cheese and toss gently again. Place mixture into a greased 13 x 9 inch baking dish, to with foil.

Bake 350 fir 25-30 minutes. Remove from oven and top with remaining cheese.




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