3-Ingredient Holiday Ranch Potato Casserole
A holiday favorite made with just three pantry-friendly ingredients: frozen diced hash browns, sour cream, and dry ranch
seasoning. This creamy, comforting casserole is intentionally simple—perfect for busy holidays, potlucks, or any
weeknight when you want a crowd-pleasing side without fuss. I make it every season because it’s reliably delicious,
forgiving to prepare, and easy to adapt. Presented and tested with the practical clarity you expect from tinsuf.
Ingredients
- 1 (32 oz) bag frozen diced hash brown potatoes, thawed and well drained
- 1 (16 oz) container full-fat sour cream (use plain Greek yogurt for a tangier, higher-protein swap)
- 1 (1 oz) packet dry ranch seasoning mix
Instructions
- Preheat & prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a tablespoon of butter. Greasing helps the edges brown and prevents sticking.
- Make the ranch mixture: In a large mixing bowl, whisk the sour cream and the entire packet of dry ranch seasoning together until the seasoning is fully incorporated and the mixture is smooth. Taste and adjust—if your ranch packet is very salty, consider using a little less and adding a pinch of black pepper.
- Combine with potatoes: Squeeze excess moisture from the thawed hash browns using your hands or a kitchen towel—this prevents a watery casserole. Add the drained potatoes to the ranch-sour cream mixture and fold gently until all pieces are evenly coated. Do not overmix; you want intact potato texture.
- Bake: Spread the coated potatoes in an even layer in the prepared baking dish. Bake uncovered for 40–50 minutes, rotating the dish once halfway through if your oven bakes unevenly. The casserole is done when the edges bubble, the top shows a faint, golden tint, and the center is set (it may still be slightly soft but should not be liquid).
- Rest & serve: Remove from the oven and let the casserole rest 5–10 minutes before scooping. This brief rest allows residual heat to finish setting the filling and makes serving neater.
Troubleshooting & Consistency Tips
Casserole too watery: Most commonly caused by insufficiently drained potatoes. Squeeze thawed hash browns in a clean dish towel or use a fine mesh strainer. If already in the dish, bake a little longer and uncover to evaporate excess moisture.
Top not browning: This recipe is intentionally simple and may not brown deeply without additions. For a golden top, sprinkle 1 cup shredded cheddar or 1/2 cup panko mixed with 1 tbsp melted butter over the surface for the last 10–12 minutes of baking.
Edges burning before center sets: Your oven may run hot or the dish placed too close to the heating element. Move the rack to the center, reduce temperature by 15–25°F, and cook a few minutes longer. Tent loosely with foil if the top is browning too quickly.
Salty flavor: Ranch mixes vary in sodium. Use a reduced-sodium packet if available, or reduce the packet amount to ¾ and add extra seasoning (onion powder, garlic powder) to taste.
Storage & Make-Ahead
Refrigerate: Store leftovers covered in the refrigerator for up to 3–4 days. Reheat individual portions in a 350°F (175°C) oven for 8–12 minutes or in the microwave until warmed through. Reheating in the oven restores texture better than the microwave.
Freeze: To freeze, bake the casserole fully (do not add optional crunchy toppings), cool completely, then wrap tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F (175°C) until hot throughout (30–40 minutes), adding 10–12 minutes if frozen solid.
Make-ahead: Assemble the casserole up to 24 hours in advance: combine, cover tightly, and refrigerate. If the mixture releases liquid during refrigeration, drain a little before baking. Bake directly from chilled—add 5–8 minutes to the bake time as needed.
Why This Recipe Works
The success of this casserole comes down to three factors: convenience, seasoning, and structure. Frozen diced hash browns provide uniform potato pieces that cook evenly; sour cream supplies fat and tang that produce a luxuriously creamy mouthfeel; and a commercial ranch seasoning packet delivers a balanced blend of salt, herbs, and savory notes that infuse the entire dish. Draining the potatoes and resting the casserole after baking ensure the final texture is set and scoopable rather than runny.
Expert Tips
- For a richer result, swap half the sour cream for full-fat cream cheese (softened) and fold until smooth before combining with the potatoes.
- Add-ins that play well with this base: cooked chopped bacon, sautéed onions, or 1 cup shredded cheddar—stir them in before baking.
- For a lighter version, use plain Greek yogurt or a 2-percent sour cream; flavor and creaminess will be slightly reduced but still excellent.
- To avoid soggy bottoms in glass dishes, preheat the oven and place the baking dish on a preheated baking sheet—this helps the bottom crisp slightly.
- If serving to a crowd, bake in two smaller dishes to improve heat distribution and reduce bake time variance.
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