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Home » Cuisine » American » Idaho Potato Vegetable Casserole Supreme

November 19, 2013

Idaho Potato Vegetable Casserole Supreme

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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.

Cheesy Potato and Vegetable Casserole by SeededAtTheTable.comI 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 SeededAtTheTable.comI 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.

Cheesy Potato and Vegetable Casserole by SeededAtTheTable.com
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Idaho Potato Vegetable Casserole Supreme

Creamy, cheesy potato and vegetable casserole - perfect for any big crowd!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Servings: 12 servings

Ingredients

  • 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

Instructions

  • 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 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.
  • 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.

Notes

Recipe Source: Idaho Potato Commission
Tried this recipe?Take a pic and tag @seededtable or #SeededAtTheTable to be featured!
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Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Comments

  1. Casey says

    January 17, 2015 at 3:57 pm

    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?

    Reply
  2. Nutmeg Nanny says

    November 28, 2013 at 10:26 pm

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

    Reply
  3. Mellybrown says

    November 20, 2013 at 3:33 pm

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

    Reply
  4. Cherrie says

    November 20, 2013 at 7:26 am

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

    Reply
    • Nikki says

      November 20, 2013 at 9:22 am

      I did! 🙂 I think you were gone that week. But, I'll make it again for sure! 🙂

      Reply
  5. shelly (cookies and cups) says

    November 20, 2013 at 7:09 am

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

    Reply
  6. Katelyn says

    November 19, 2013 at 8:11 pm

    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.

    Reply
  7. Ashley says

    November 19, 2013 at 11:27 am

    Yummy!!! Perfect idea for Thanksgiving!

    Reply
  8. [email protected] says

    November 19, 2013 at 11:24 am

    It's so creamy!!! Love this dish, Nikki! Pinned!

    Reply
  9. Jaren (Diary of a Recipe Collector) says

    November 19, 2013 at 8:14 am

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

    Reply
  10. Amy says

    November 19, 2013 at 8:10 am

    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.

    Reply
  11. Becca @ Amuse Your Bouche says

    November 19, 2013 at 5:03 am

    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!

    Reply

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