Why You’ll Love This Recipe
The Best Cheesy Potato Casserole is rich, creamy, and irresistibly comforting. With layers of tender potatoes, melty cheese, and a savory, creamy sauce, this dish is a favorite at family dinners, holidays, and potlucks. Whether served as a hearty side or a main course, it’s simple to make and guaranteed to please a crowd.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
frozen hash brown potatoes (shredded or cubed)cream of chicken soup (or homemade substitute)sour creamsharp cheddar cheese (shredded)butteronion (finely chopped)garlic powderonion powdersalt and peppercorn flakes or crushed potato chips (for topping)
directions
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, garlic powder, onion powder, salt, and pepper.
Stir in the chopped onion and shredded cheddar cheese.
Add the frozen hash browns and mix until everything is evenly coated.
Spread the mixture evenly into the prepared baking dish.
Top with extra shredded cheese and crushed corn flakes or chips for a crunchy topping.
Bake uncovered for 45-50 minutes, or until hot and bubbly with a golden top.
Let cool for 5-10 minutes before serving.
Servings and timing
This recipe yields approximately 8 servings.Preparation time: 10 minutesBaking time: 45-50 minutesTotal time: 55-60 minutes
Variations
Use cream of mushroom or celery soup for a vegetarian option.
Add diced ham, bacon, or cooked sausage for a meatier version.
Mix in green onions, bell peppers, or jalapeños for extra flavor and color.
Use a blend of cheeses like mozzarella, Monterey Jack, or Gruyère.
Top with French fried onions instead of corn flakes for added crunch.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F until warmed through or microwave in individual portions.For longer storage, freeze unbaked casserole for up to 2 months and bake from frozen, adding extra time.
FAQs
Can I make this casserole ahead of time?
Yes, assemble it a day in advance, cover, and refrigerate until ready to bake.
Can I use fresh potatoes?
Yes, peel and shred or cube them, but you may need to parboil for quicker baking.
Is this dish gluten-free?
Use a gluten-free cream soup and check all other ingredients to ensure they are certified gluten-free.
Can I leave out the soup?
You can use a homemade roux-based sauce instead of canned soup.
What’s the best cheese for this casserole?
Sharp cheddar provides bold flavor, but any melty cheese works well.
Why is my casserole watery?
Make sure to thaw and drain hash browns if not using pre-thawed ones.
Can I freeze leftovers?
Yes, freeze in portions and reheat in the oven for best texture.
How can I make it spicier?
Add cayenne pepper, hot sauce, or diced green chiles.
Can I make it dairy-free?
Use dairy-free sour cream, cheese, and butter alternatives.
Is this good for a potluck?
Yes, it’s easy to transport and stays warm in a casserole carrier.
Conclusion
The Best Cheesy Potato Casserole is the ultimate comfort food—rich, creamy, and loaded with cheesy goodness. Perfect for any occasion, it’s easy to prepare, endlessly customizable, and always a hit with family and friends. Whether you’re serving it for a holiday feast or a casual weeknight dinner, this casserole is a guaranteed favorite.
Print
Best Cheesy Potato Casserole
- Prep Time: 15 minutes (plus thawing)
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes (plus thawing)
- Yield: 8–10 servings
- Category: Side Dish
- Method: Bake
- Cuisine: American
- Diet: Low Lactose
Description
Classic creamy and cheesy potato casserole—also known as funeral potatoes—featuring hash browns, sour cream, condensed soup, melted cheese, and a buttery crunchy topping.
Ingredients
- 2 lb frozen diced or shredded hash brown potatoes, thawed
- 1 (10.5 oz) can condensed cream of chicken soup
- 16 oz sour cream
- ½ cup (1 stick) butter, melted
- 2 cups shredded sharp cheddar cheese, divided
- 1 small yellow onion, finely chopped (optional)
- Salt & pepper, to taste
- 2 cups crushed corn flakes or potato chips
- 3–4 Tbsp melted butter for topping
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×13″ baking dish.
- In a large bowl, combine thawed potatoes, soup, sour cream, melted butter, 1½ cups cheese, onion (if using), salt, and pepper.
- Spread mixture evenly in the prepared baking dish.
- Combine crushed corn flakes with remaining 3–4 Tbsp melted butter and sprinkle evenly on top.
- Bake uncovered for 60–75 minutes, or until hot, bubbly, and the topping is golden and crisp.
- Let rest 10–15 minutes before serving.
Notes
- Thaw potatoes overnight and drain to prevent sogginess :contentReference[oaicite:0]{index=0}.
- Mix in chopped green onions or diced ham for extra flavor and texture :contentReference[oaicite:1]{index=1}.
- Use crushed potato chips in place of corn flakes for an extra savory crunch :contentReference[oaicite:2]{index=2}.
- Assemble ahead: refrigerate before baking; add 10–20 minutes to bake time if cold :contentReference[oaicite:3]{index=3}.
- Leftovers store in an airtight container in the fridge for up to 4 days; can be frozen for 2–3 months :contentReference[oaicite:4]{index=4}.