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Ranch Potato Casserole Recipe

Ingredients

1 1/2 pounds potatoes, peeled and cubed

1/4 cup prepared Dijon mustard

1 (10 ounce) package frozen chopped spinach, thawed and drained

1/2 cup butter

1/2 cup all-purpose flour

1/2 cup chopped onion

1/2 tsp seasoning salt

1 cup chopped carrots

1 (8 ounce) can whole kernel corn, drained

1 cup chopped celery

1/4 teaspoon salt

1/4 teaspoon garlic powder

1 cup chopped onion

1 (8 ounce) package cream cheese, softened

1/2 cup shredded mozzarella cheese

Directions

Preheat oven to 425 degrees F (220 degrees C).

Place potatoes in a large pot and pour boiling water over potatoes. Bring to a boil and cook until tender, about 45 minutes. Drain and set aside. When potatoes are cool, peel and cut into chunks. Place in a medium bowl, toss with mustard and spinach. In a separate bowl, beat butter and flour together. Sprinkle over potatoes. Mix together 1/2 cup of cheese and 1/2 cup of squash into the mixture.

Fry potatoes in batches on all sides, turning once to coat. Remove from heat. Fry 4 to 5 minutes on each side or until golden. Drain on paper towels.

Return the casserole to the pot with the butter and cheese mixture, add enough water to cover by 2 inches; remove from heat. Cook 10 minutes on each side, stirring occasionally, until liquid is reduced and golden brown.

Comments

Katty Kat writes:

⭐ ⭐ ⭐ ⭐ ⭐

It looked awesome and it tasted awesome it was the best thing EVER!!!!!