I never told you that this summer I won a recipe photo contest. Because of this contest, I now have a new favorite recipe in my regular menu rotation. We absolutely love this potato dish. It’s creamy, cheesy, flavorful and feeds a BUNCH of people.
Perfect for our church potluck dinners and a holiday dinner dish.
I have ideas to do a twist on this in the future, so that it’s a one-dish meal. I know you can’t wait. But, for now, enjoy it as it is – a side dish. Try not to eat it all, because even though it contains vegetables, I think your waistline may regret you eating the entire pan.
Just a guess.
Creamy, cheesy potato and vegetable casserole - perfect for any big crowd!
- 1 (12 oz.) bag microwavable frozen mixed steamed vegetables (peas, carrots, green beans, corn)
- 8 Tablespoons unsalted butter, divided
- 1 cup diced yellow onions
- 3 lbs frozen diced hash brown potatoes, thawed
- 2 (10.75 oz) can cream of chicken soup
- 3 cups shredded sharp cheddar cheese
- 2 cups sour cream (or Greek Yogurt)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 sleeve Ritz crackers, crushed
Cook the vegetables according to the package directions; set aside. Melt 2 Tablespoons of the butter in a large skillet. Add the onions and cook until soft, about 5-7 minutes.
Preheat oven to 350 degrees F. Melt 4 Tablespoons of the butter in the microwave. Toss with the potatoes in a very large mixing bowl. Stir in the cooked onions, cream of chicken soup, shredded cheese, sour cream (or Greek yogurt), salt, pepper and steamed vegetables. Spread evenly into a lightly greased large casserole dish.
Place the crushed Ritz crackers in a medium bowl. Melt the remaining 2 Tablespoons of butter in the microwave then toss with the crackers. Spread evenly over the potatoes. Bake for 45 minutes to 1 hour, until cooked through and bubbly. Remove from oven and let stand for 5-10 minutes before serving. Serve warm.
Recipe Source: Idaho Potato Commission