Idaho Potato Vegetable Casserole Supreme

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Cheesy potatoes and veggies topped with sprinkles of crushed Ritz crackers. Perfect for your holiday dinner or a potluck crowd.

Cheesy Potato and Vegetable Casserole by

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.

Potato Vegetable Casserole Supreme by

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.

Idaho Potato Vegetable Casserole Supreme

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 12 servings

Serving Size: 1 cup

Idaho Potato Vegetable Casserole Supreme

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

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  1. Oh my word! This looks amazing!! There’s nothing better than cheesy potatoes – except maybe cheesy, creamy potatoes with a Ritz cracker topping! Love this recipe! I’m veggie so I’d have to use cream of mushroom soup or something instead but I’m sure it would still work great!

  2. This definitely looks worth trying and it looks like it could be a one pot meal like it is or by adding some diced ham. Thanks for sharing.

  3. This looks awesome! I love dishes like this. They are always crowd-pleasers!

  4. It’s so creamy!!! Love this dish, Nikki! Pinned!

  5. Yummy!!! Perfect idea for Thanksgiving!

  6. This would make an amazing Shepherd’s Pie with the addition of ground beef! Thanks for the recipe, I can’t wait to half this (there are only 2 of us) for a weeknight meal.

  7. I love dishes like this! And congrats on the contest!!

  8. Nikki, please make this for our church potluck. It looks absolutely delicious 🙂

  9. This looks so bad for you ……. so it must be good! Looking forward to sharing it over the holidays!

  10. Oh goodness, this looks incredible!! Drooling at the thought of it 🙂

  11. I have a question about this… I don’t have hash browns, frozen or otherwise but I have a BIG bunch of potatoes. Do you think it would work just as well if I diced up 3 lbs of fresh potatoes?

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