Baked Potato Stuffing

photo by TheDancingCook
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- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 3 cups water
- 3⁄4 cup butter
- 1 1⁄2 cups milk
- 3 cups instant potato flakes
- 3 1⁄2 cups unseasoned soft croutons (I've even used potato bread bread cubes) or 3 1/2 cups bread cubes, divided (I've even used potato bread bread cubes)
- 3⁄4 cup celery, finely chopped
- 1 (1 ounce) package hidden valley ranch dressing mix (dressing mix, not dip mix)
- shredded cheese, any kind, I've used a mix of cheddar and Monterey Jack (optional)
- chopped scallion, to garnish (optional)
directions
- Preheat oven to 350 degrees; place soft bread cubes on an ungreased cookie sheet and put in the oven while it preheats (this will just make the soft cubes a little more done); remove when oven is done preheating.
- In a large saucepan, bring butter, water and salt to a boil; remove.
- Add milk and potato flakes, mix well.
- Stir in 3 cups of croutons, celery and Hidden Valley mix.
- Transfer to casserole dish and top with remaining croutons; bake at 350 degrees for 35-40 minutes.
- *If using cheese, remove from oven and add cheese; return to oven until cheese is melted.
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RECIPE SUBMITTED BY
TheDancingCook
Whitehall, Pennsylvania
Welcome! I joined this website in 2001, as a new wife and Mom of a 1 y/o and I was 28 yrs old and did not know about cooking. I found this website cause I searched the web and wanted to find a good recipe for carrots! I found that recipe and so much more here over the years. I learned so much from this website and opened up my eyes to other recipes. I now am 46 y/o. I am now divorced and my then 1 y/o son is now a Marine. I have a wonderful man in my life that loves and appreciates my cooking and I thank this site for all of its help. I still come here for recipes. I hope you like my recipes and your family enjoys them also....there is many here and I love to pass them on.