Can I make these cheesy potatoes ahead of time?

Absolutely! Assemble everything except the topping, cover, and refrigerate for up to 24 hours. When ready to bake, add the cracker topping and bake as directed, allowing a few extra minutes in the oven if baking straight from the fridge.

Can I use fresh potatoes instead of frozen hash browns?

You can—just peel and dice your potatoes finely and parboil them for a few minutes first. The convenience of frozen hash browns, though, makes weeknights a breeze.

What if I don’t have Ritz crackers?

No problem! Substitute with crushed saltines, cornflakes, potato chips, or French fried onions. Each will bring its own unique crunch and flavor.

Is there a vegetarian option for this recipe?

Definitely! Swap the cream of chicken soup for cream of mushroom or cream of celery, and you’ve got a fully vegetarian (but just as delicious) cheesy potato bake.

Cheesy Potatoes Recipe

Name: Cheesy Potatoes Recipe
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Cuisine: American
Ingredients: 2 lb. frozen diced hash brown potatoes, partially thawed; 2 cups shredded sharp cheddar cheese; 16 oz. sour cream; 1 can (10 oz.) cream of chicken soup; 1 cup diced onions; ½ cup unsalted butter, melted; 1 teaspoon onion powder; ½ teaspoon garlic powder; 1 teaspoon salt; 2 sleeves Ritz crackers; ½ cup unsalted butter, melted

Description

Cheesy Potatoes is an easy, crowd-pleasing casserole featuring partially thawed hash browns, sharp cheddar, sour cream, cream of chicken soup, and a buttery Ritz cracker topping. This creamy, cheesy side dish requires just 5 minutes of prep and bakes up golden, bubbly, and delicious, making it perfect for gatherings, potlucks, holidays, or comfort-food dinners.

Ingredients

Units Scale

Potato Mixture

2 lb. frozen diced hash brown potatoes, partially thawed
2 cups shredded sharp cheddar cheese
16 oz. sour cream
1 can (10 oz.) cream of chicken soup
1 cup diced onions
1/2 cup unsalted butter, melted
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt

Topping

2 sleeves Ritz crackers
1/2 cup unsalted butter, melted

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Instructions

Preheat & Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with nonstick spray and set it aside to prevent sticking.
Mix Filling: In a large mixing bowl, combine the partially thawed hash brown potatoes, shredded sharp cheddar cheese, sour cream, cream of chicken soup, diced onions, melted butter, onion powder, garlic powder, and salt. Mix well until all ingredients are thoroughly incorporated.
Assemble & Bake: Spread the potato mixture evenly into the prepared casserole dish. Place the dish in the preheated oven and bake for 45 minutes.
Prepare Topping: While the potatoes are baking, crush the Ritz crackers and combine them in a medium bowl with melted butter. Mix until the crackers are evenly coated.
Add Topping & Finish Baking: Remove the casserole from the oven after 45 minutes. Sprinkle the buttery cracker mixture evenly over the top. Return the dish to the oven and bake for an additional 10 minutes, or until the topping is crispy and golden brown.

Notes

You can substitute shredded hash browns if you prefer over diced.
If you like softer onions, sauté them in a pan with a tablespoon of oil for about 5 minutes before adding to the potato mixture.
Try different toppings such as cornflakes, saltines, potato chips, or french fried onions for a varied texture and flavor.
For the best results, reheat leftovers in the oven or toaster oven for maximum crispiness, though the microwave works in a pinch.
Nutrition information is an estimate only; individual results may vary with ingredient brands and modifications.

Nutrition

Serving Size: 1/12th of casserole
Calories: 360
Sugar: 2g
Sodium: 590mg
Fat: 25g
Saturated Fat: 13g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 27g
Fiber: 2g
Protein: 7g
Cholesterol: 53mg