Ranch Potatoes

Ingredients:

8 -10 medium potatoes, peeled and cut into 1/2 inch cubes

1 can cream of mushroom soup, undiluted

1 1/4 cups milk

1 envelope ranch dressing mix

1 1/2 cups shredded cheddar cheese, divided

salt and pepper

6 slices bacon, cooked and crumbled

Directions:

Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain.

Place drained potatoes into a greased 13x9 inch baking dish.

In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes.

Sprinkle crumbled bacon and the remaining cheese over the top.

Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.

This was very simple to make. I did mix potatoes with main ingredients before putting them in the pan and topping with the additional cheese and bacon. I had a ton of potatoes from the garden so I made up 4 13x9 pans of them. When completely cooled in fridge, I bagged up in quart-sized freezer bags and froze the rest. We just had some last night again from the freezer and they're as good as freshly made!