Life has been a little crazy lately, so I was looking to make a fairly easy dinner for the family last night. These Mushroom Ranch Potatoes filled the bill! It was as simple as chopping a little onion and dumping my ingredients in the slow cooker! The pay out was great tasting potatoes though! The cream of mushroom soup and cheese gave it creamyness and the ranch dressing mix and onion gave it wonderful savory flavor. This was good enough to serve as a holiday side dish and would be easy to increase for a crowd. It would also be good topped with some panko or bread crumbs!
I served these with a Beer Butt Chicken (Yes, you read this right!) and some local, organic corn on the cob. Mmmm! It was a delicious dinner!
Mushroom Ranch Potatoes
1 – 32 oz bag of frozen southern hash brown potatoes
1 – 14 oz can low-fat cream of mushroom soup
1/2 white onion, chopped
1 envelope ranch salad dressing mix
1/2 cup shredded low-fat cheddar cheese
1/4 cup grated fresh Parmesan cheese
Before opening the bag, break up the potatoes by throwing down bag or using a meat tenderizer to pound the bag. You want to be able to stir the potatoes with all the other ingredients. Spray a slow cooker pot with non-stick spray. Add all ingredients and stir until mixed. Cook for 5-6 hours on low.