• Prep Time: 15 minutes
  • Cooking Time: 45 minutes
  • Serves: 12 servings

Idaho Potato Vegetable Casserole Supreme

  • Recipe Submitted by on

Category: Main Dish, Healthy Recipes, Vegetarian, Casseroles

 Ingredients List

  • 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

 Directions

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.

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