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    You are in: Home / Recipes / Diced Red Potatoes Casserole #RSC Recipe
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    Diced Red Potatoes Casserole #RSC

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    djaudia's Note:

    Ready, Set, Cook! Hidden Valley Contest Entry. Diced red potates with a sour cream and Hidden Valley Original Seasoning Mix mixed together and added to potatoes with corn then put in a 13 x 9 inch baking dish and parmesan cheese. Topped with yellow cheddar cheese and chives sprinkeld over it. It's best when made the day before and reheated.

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Place diced potatoes in a large bowl; add salt and pepper; toss. In a small bowl, mix sour cream and dressing mix; add to diced potatoes and mix to coat all potatoes. Add thawed corn; mix in gently.
    3. 3
      Melt 3 Tablespoons butter in a 13 x 9 inch baking dish in oven. Spread diced red potato mixture in dish and sprinkle with parmesan cheese. Bake 25 to 30 minutes or until potatoes are cooked through. Top with shredded cheddar cheese and bake an additional 5 minutes or until cheese is melted. Sprinkle dried chives over it.

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    Nutritional Facts for Diced Red Potatoes Casserole #RSC

    Serving Size: 1 (297 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 381.1
    Calories from Fat 129
    Total Fat 14.4 g
    Saturated Fat 8.3 g
    Cholesterol 35.9 mg
    Sodium 438.0 mg
    Total Carbohydrate 59.0 g
    Dietary Fiber 6.3 g
    Sugars 5.3 g
    Protein 8.3 g

    The following items or measurements are not included:

    yellow cheese

    Hidden Valley Original Ranch Seasoning Mix

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