Idaho Potato Vegetable Casserole Supreme – Cheesy potatoes and veggies topped with sprinkles of crushed Ritz crackers. Perfect for your holiday dinner or a potluck crowd.
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.
- 1 (10 oz.) bag microwavable frozen mixed steamed vegetables (peas, carrots, green beans, corn)
- 8 Tablespoons unsalted butter , divided
- 1 small yellow onion chopped
- 2 lb bag frozen diced hash brown potatoes , thawed
- 1 (10.75 oz) can cream of chicken soup
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 sleeve Ritz crackers , crushed
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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.
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Preheat oven to 350 degrees F. Melt 4 Tablespoons of the butter in the microwave. Toss with the potatoes in a large mixing bowl. Stir in the cooked onions, cream of chicken soup, shredded cheese, sour cream, salt, pepper and steamed vegetables. Spread evenly into a lightly greased 9x13-inch pan.
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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
Becca @ Amuse Your Bouche says
November 19, 2013 at 5:03 AMOh 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!
Amy says
November 19, 2013 at 8:10 AMThis 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.
Jaren (Diary of a Recipe Collector) says
November 19, 2013 at 8:14 AMThis looks awesome! I love dishes like this. They are always crowd-pleasers!
Anna@CrunchyCreamySweet says
November 19, 2013 at 11:24 AMIt’s so creamy!!! Love this dish, Nikki! Pinned!
Ashley says
November 19, 2013 at 11:27 AMYummy!!! Perfect idea for Thanksgiving!
Katelyn says
November 19, 2013 at 8:11 PMThis 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.
shelly (cookies and cups) says
November 20, 2013 at 7:09 AMI love dishes like this! And congrats on the contest!!
Cherrie says
November 20, 2013 at 7:26 AMNikki, please make this for our church potluck. It looks absolutely delicious 🙂
Nikki says
November 20, 2013 at 9:22 AMI did! 🙂 I think you were gone that week. But, I’ll make it again for sure! 🙂
Mellybrown says
November 20, 2013 at 3:33 PMThis looks so bad for you ……. so it must be good! Looking forward to sharing it over the holidays!
Nutmeg Nanny says
November 28, 2013 at 10:26 PMOh goodness, this looks incredible!! Drooling at the thought of it 🙂
Casey says
January 17, 2015 at 3:57 PMI 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?