Creamy, cheesy potato and vegetable casserole - perfect for any big crowd!
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Side Dish
Cuisine: American
Servings: 12servings
Ingredients
1(10 oz.) bag microwavable frozen mixed steamed vegetables (peas, carrots, green beans, corn)
8Tablespoonsunsalted butter, divided
1small yellow onionchopped
2lb bagfrozen diced hash brown potatoes, thawed
1(10.75 oz) can cream of chicken soup
2cupsshredded sharp cheddar cheese
1cupsour cream
2teaspoonssalt
1teaspoonpepper
1sleeve 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.