My mother-in-law made this for Easter dinner and everyone begged for the recipe. You only need 4 ingredients to make it unbelievably buttery and crispy!

This oven baked 4-ingredient Ritz cracker potato casserole is the kind of dish that quietly steals the show at a holiday table. My mother-in-law brought it to Easter dinner one year, and before the ham was even carved, folks were circling back for second scoops and asking how she got it so buttery and crispy with so little fuss. It’s pure Midwestern comfort: tender potatoes in a creamy sauce, all tucked under a golden, crumbly Ritz cracker topping that shatters just a bit when you tap it with your spoon. With only four ingredients and a simple stir-and-bake method, it feels like the kind of recipe that would’ve sat on a church potluck table in the 1970s and never gone out of style.

Serve this casserole piping hot alongside baked ham, roast chicken, or a simple meatloaf. It’s rich and buttery, so it pairs nicely with bright, crisp sides like green beans, a simple lettuce salad, or steamed broccoli. At holidays, I like to tuck it between the rolls and the vegetable sides, where people can scoop it up like a second helping of potatoes. Leftovers reheat well and make a cozy lunch with just a slice of leftover ham or a fried egg on top.

Servings: 8

2 pounds frozen diced hash brown potatoes, thawed

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set it aside.

In a large mixing bowl, combine the thawed diced hash brown potatoes and the condensed cream of chicken soup. Stir until every potato piece is well coated and the mixture looks creamy.

Add 1 1/2 cups of the shredded sharp cheddar cheese to the potato mixture, reserving the remaining 1/2 cup for the topping. Stir gently to distribute the cheese evenly throughout.

Spoon the potato mixture into the prepared 9x13-inch baking dish and spread it into an even layer, pressing it lightly into the corners so it bakes uniformly.

In a medium bowl, add the Ritz crackers and crush them with your hands or the bottom of a glass until you have coarse crumbs with a few small chunks for texture.

Sprinkle the reserved 1/2 cup shredded cheddar cheese evenly over the top of the potatoes. Then scatter the crushed Ritz cracker crumbs evenly over the cheese, covering the surface from edge to edge to create a full, crumbly topping.

Place the casserole, uncovered, on the center rack of the preheated oven. Bake for 35–45 minutes, or until the edges are bubbling, the potatoes are tender when pierced with a fork, and the Ritz cracker topping is a deep golden brown and crisp.

Let the casserole rest for 5–10 minutes before serving. This short rest helps the creamy potatoes settle so you can scoop out neat, generous portions with that buttery, crunchy Ritz topping on every serving.

If you’d like to stretch the recipe or add a little personality without complicating it, there are a few gentle tweaks that still keep the spirit of the dish. For a slightly smokier flavor, use smoked cheddar or a mix of sharp cheddar and Colby Jack in place of the plain sharp cheddar. If you prefer a milder flavor, use mild cheddar instead. You can swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you keep in your pantry, though the flavor will be a bit earthier. For a more browned, extra-crispy top, move the casserole to the top rack for the last 5 minutes of baking, watching closely so the crackers don’t scorch. If your hash browns are still a little icy, add 5–10 minutes to the baking time and tent the dish loosely with foil if the crackers brown too quickly. Leftovers reheat best in the oven or toaster oven so the Ritz topping crisps back up; if you use the microwave, you can always sprinkle a few fresh crushed crackers over the top to bring back that buttery crunch.