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    You are in: Home / Recipes / Scrumptious Hidden Valley Ranch Potato Casserole #RSC Recipe
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    Scrumptious Hidden Valley Ranch Potato Casserole #RSC

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    chefpattisue's Note:

    Ready, Set, Cook! Hidden Valley Contest Entry. Using a variation in the type of potatoes and onions I usually use to prepare this dish, I developed this recipe based on my choices listed in the rules. I tend to use Hidden Valley products often in my recipes, therefore it was easy to experiment and come up with this "scrumptious" tasting potato casserole. I do substitute low-calorie and add vegetables when I can, to get my family to eat more vegetables.

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    Serves: 4



    Units: US | Metric


    1. 1
      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.
    2. 2
      *Chiffonade cut—leafy green vegetables (like spinach) that are stacked, rolled tightly and then cut into long thin strips.

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    Nutritional Facts for Scrumptious Hidden Valley Ranch Potato Casserole #RSC

    Serving Size: 1 (704 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1311.8
    Calories from Fat 770
    Total Fat 85.5 g
    Saturated Fat 21.7 g
    Cholesterol 89.1 mg
    Sodium 1682.0 mg
    Total Carbohydrate 117.6 g
    Dietary Fiber 12.0 g
    Sugars 9.6 g
    Protein 26.7 g

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