Description
This Million Dollar Potato Casserole is a creamy, cheesy, and comforting side dish featuring shredded hash browns baked with a luscious mixture of cream cheeses, sour cream, and cheddar, topped with a buttery Ritz cracker crust. Perfect for family gatherings or holiday meals, this casserole offers a rich and satisfying flavor with a crunchy topping.
Ingredients
Units
Scale
Potato Mixture
- 1 (32-oz) bag frozen shredded hash browns
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (8-oz) package cream cheese, softened
- 1 cup cottage cheese
- 1 cup sour cream
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 2 cups shredded cheddar cheese
Topping
- 1 sleeve Ritz crackers, crushed
- 1/4 cup butter, melted
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375ºF (190ºC). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix Potato Filling: In a large bowl, combine the frozen shredded hash browns, unsalted cream of chicken soup, softened cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and shredded cheddar cheese. Stir well until all ingredients are evenly incorporated.
- Assemble in Baking Dish: Pour the potato mixture into the prepared baking dish, spreading it out evenly to create a uniform layer.
- Prepare Topping: In a small bowl, mix the crushed Ritz crackers with the melted butter until the crackers are evenly coated.
- Add Topping: Sprinkle the buttery cracker mixture evenly over the top of the potato casserole.
- Bake: Place the casserole in the preheated oven and bake uncovered for 50 to 60 minutes, or until the casserole is bubbly and the topping is golden brown.
Notes
- Use Unsalted Cream of Chicken Soup to control the sodium content in the dish.
- Gluten-free Cream of Chicken Soup can be substituted for a gluten-free version.
- This casserole can be made in advance and stored in the refrigerator or freezer for later use.
- If baking from refrigerated, you might need to add a few extra minutes to the baking time to ensure it’s heated through.
- If baking from frozen, make sure to thaw completely before baking as directed.
- For a homemade alternative, try making your own cream of chicken soup using the provided recipe link.
Nutrition
- Serving Size: 1 serving (about 1/10th of casserole)
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
