Description

Million Dollar Potato Casserole is a creamy, cheesy baked dish featuring hash brown potatoes, sour cream, ricotta, and a crunchy buttery cracker topping. Perfect as a comforting side for any meal, this easy-to-make casserole delivers rich flavors and a delightful texture contrast with its golden cracker crust and a sprinkle of fresh herbs.

Ingredients

Units Scale

Base Ingredients

1 (32-oz.) pkg. frozen diced hash brown potatoes, thawed
4 oz. cream cheese, softened
1 cup sour cream
1 cup whole-milk ricotta cheese
1 (10.5-oz.) can cream of chicken soup
1/2 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. onion powder

Cheese and Garnishes

2 cups shredded Cheddar cheese (about 8 oz.)
4 green onions, thinly sliced (reserve about 2 tablespoons for garnish)
1/4 cup chopped fresh parsley
Freshly ground black pepper, to taste

Topping

1/4 cup unsalted butter, melted
32 buttery round crackers (such as Ritz), coarsely crushed

Other

Cooking spray (to grease baking dish)

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Instructions

Prepare oven and baking dish: Preheat your oven to 350°F. Lightly grease a 9- x 13-inch or 3 quart baking dish using cooking spray to prevent sticking and ensure easy cleanup.
Mix wet ingredients: In a large mixing bowl, whisk together the softened cream cheese, sour cream, whole-milk ricotta cheese, cream of chicken soup, kosher salt, garlic powder, and onion powder until smooth and well combined.
Add hash browns and cheese: Fold the thawed diced hash brown potatoes into the creamy mixture. Add the shredded Cheddar cheese and most of the sliced green onions, reserving about 2 tablespoons of the onions for garnish, and mix gently to combine.
Transfer to baking dish: Spoon the potato mixture into the prepared baking dish, spreading it out evenly into a flat layer for uniform baking.
Make cracker topping: In a medium bowl, combine the melted unsalted butter and the coarsely crushed buttery round crackers. Stir until the crackers are fully coated with butter.
Top the casserole: Sprinkle the butter-coated cracker mixture evenly over the top of the potato mixture in the baking dish, forming a crunchy topping.
Bake the casserole: Place the baking dish in the preheated oven and bake for 50 to 55 minutes, or until the casserole is bubbly around the edges and the cracker topping is golden brown.
Garnish and serve: Remove the casserole from the oven. Evenly sprinkle the reserved green onions, chopped fresh parsley, and freshly ground black pepper over the top. Serve hot and enjoy!

Notes

Make sure to thaw the frozen hash browns fully for best texture and even cooking.
You can substitute cream of chicken soup with cream of mushroom soup if preferred or for a vegetarian option.
For a crispier topping, you can broil the casserole for 1-2 minutes at the end of baking, watching carefully to avoid burning.
Leftovers can be covered and refrigerated for up to 3 days and reheated in the oven.
To make this casserole gluten-free, use gluten-free crackers and verify that the cream of chicken soup is gluten-free.

Nutrition

Serving Size: 1/10th of casserole
Calories: 320
Sugar: 2g
Sodium: 450mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0.2g
Carbohydrates: 26g
Fiber: 2g
Protein: 8g
Cholesterol: 50mg