Million Dollar Potato Casserole
Million Dollar Potato Casserole is a rich and creamy side dish loaded with tender hashbrown potatoes, a creamy mixture, and plenty of melted cheese. Topped with a buttery cracker crust, it bakes up golden and bubbly for the ultimate comfort food.
Servings 6
Equipment
- Measuring cups and spoons
- small microwave safe bowl
- Spoon
- Large bowl
- Silicone spoon
- 9x13 inch casserole dish
- Cutting board
- Knife
Ingredients
- 30 oz bag of frozen hashbrowns I like Oreida for this recipe
- 8 oz cream cheese softened
- 8 oz sour cream
- 1 ½ cups cheddar cheese shredded
- 1 oz packet ranch seasoning
- 1 sleeve ritz crackers crushed
- 3 tbsp butter melted
- ¼ - ½ cup bacon pieces
- 2 green onions diced
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13 inch casserole dish.
- Dice the green onions.
- In a large bowl, stir together the softened cream cheese, sour cream, ranch seasoning, and cheddar cheese. Fold in the hashbrowns.
- Pour the mixture into the prepared casserole dish and bake for 40 minutes.
- Remove from the oven. Melt the butter and crush the crackers, then stir together and sprinkle over the top of the casserole dish. Bake for an additional 20 minutes.
- Remove from the oven and top with bacon pieces and green onions.
Notes
Store leftover Million Dollar Potato Casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through, or cover the baking dish with foil and reheat in the oven at 350 degrees until hot. The cracker topping will soften after storage, but it still tastes great.