Cheesy Potatoes! Creamy, cheesy hashbrown potatoes mixed with sour cream and cheddar, topped with buttery cornflakes for a golden, crunchy finish. If you’re wondering how to make cheesy potatoes, you’re in the right place!
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Pin RecipeEasy Cheesy Potatoes Casserole Recipe
This cheesy side dish recipe goes by many different names – cheesy potatoes casserole, cheesy potato bake, funeral potatoes, and hashbrown casserole are just a few.
Whatever you call it, they’re delicious and the perfect side dish recipe that is perfect alongside my Zucchini Casserole, Pasta Salad Recipe ,and Buffalo Chicken Dip!
I remember my mom pulling this amazing cheesy potatoes casserole out of the oven for Easter, Thanksgiving and Christmas and I couldn’t wait to dig into all that melty cheesy goodness. It was the stuff that legends are made of! For a breakfast version, you can make my Cheesy Breakfast Potato Casserole.
And in all of my years of taking dishes to potlucks and special occasions I’ve found that you can’t go wrong with a cheesy potato dish – EVER!
What’s great about this dish is that you can throw it all into a large bowl, mix it up, add to a 9×13 baking dish and you’re ready for the oven.
Cheesy Potatoes
My mom made this easy casserole recipe for years and I always loved it! She didn’t make it often but when she did, we were all so excited! This cheesy side dish recipe goes by many names –
- Cheesy Potatoes Casserole
- Funeral Potatoes
- Party Potatoes
- Cheesy Hashbrown Potatoes
…and more!
Made with simple, everyday ingredients, this dish is a must-have for any get-together you host!
Ingredients Needed For This Recipe
- frozen hashbrown potatoes – I like Ore-Ida Hashbrowns but you could use Country Style Shredded Hashbrowns, too!
- sharp cheddar cheese
- sour cream
- cream of chicken soup
- black pepper + salt to taste
- butter
- cornflakes – a MUST for the topping
This casserole recipe is super easy to make, too!
How To Make Cheesy Potatoes
- Add frozen hashbrowns, cream of chicken soup, sour cream and cheese to a large bowl and mix well.
- Add the potato mixture to a large baking dish coated with cooking spray.
- Top with a mixture of crushed up cornflakes and butter.
- Bake! That’s it!
This old-fashioned potato dish is so delicious. I love the crunchy topping of cornflakes coated with melted butter the best. It just adds a special touch of goodness that a lot of recipes don’t include.
Do yourself a favor and don’t leave off this buttery topping. It’s what makes this dish over the top good!
There’s just something about it that reminds me of being little. My grandmother used to add them to the top of her casseroles all the time and when I add crushed up cornflakes to the top of my dishes, it takes me back instantly.
Topping Options for Cheesy Potato Casserole
Everyone’s favorite part of this cheesy side dish isn’t the potatoes themselves but the buttery, crunchy topping!
I use cornflakes for the top but you can use what you have on hand at home, too! Here are some alternatives:
- Ritz Crackers – coated with melted butter like in the recipe below
- French Fried Onions
- Breadcrumbs or Panko
- Potato Chips – crushed up
- Cheese
Tips for Success
Prep Ahead for Busy Days
This casserole is a lifesaver for busy days! Assemble it up to a day ahead, cover, and refrigerate. When you’re ready to bake, bring it to room temperature for about 15 minutes before popping it in the oven. This makes it perfect for holidays or big family gatherings when you need to prep dishes in advance without sacrificing flavor or texture.
Storage + Reheating
To Store:
- Cool Completely: Let the casserole cool to room temperature before storing.
- Refrigerate: Transfer leftovers to an airtight container, or cover the baking dish tightly with plastic wrap or foil. Store in the fridge for up to 3–4 days.
To Reheat:
- Oven: Preheat the oven to 350°F. Cover the casserole with foil and heat for 20–30 minutes, or until warmed through. Removing the foil for the last 5 minutes helps to crisp up the top layer.
- Microwave: For individual servings, reheat in the microwave on medium power for 2–3 minutes. Stir halfway through to ensure even heating.
To Freeze:
- Before Baking: If you plan to freeze the casserole before baking, assemble it in a freezer-safe dish. Cover tightly with plastic wrap and foil. Freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as usual.
- After Baking: To freeze leftovers, cool completely, then portion into airtight, freezer-safe containers. Freeze for up to 2 months.
Serving Suggestions
Yes! You can make this cheesy side dish 2-3 days ahead of time. Just make the recipe as it’s listed but LEAVE OFF the topping.
When you’re ready to bake it, just remove from the fridge, prepare the cornflake topping and pop in the oven. Done!Of course, you can freeze Cheesy Potatoes!You can make the casserole and bake it, allow to cool, and then freeze. OR you can make it and not bake it, and then add to the freezer. Either way works! Or, freeze the leftovers, if there are any!
That’s easy! Just replace the hashbrown potatoes in the ingredients for tater tots – the same amount.
This side dish is perfect for any picnic, family gathering or holiday! They’re super versatile!
No matter what you decide, I promise this Easy Cheesy Potatoes Recipe will be a hit!
Looking for more CHEESY recipes?
- Buffalo Chicken Dip
- Cheesy Stuffed Bread Recipes
- Creamy Mac and Cheese
- Overnight Breakfast Casserole
- Scalloped Potatoes
- Hashbrown Casserole
- Au Gratin Potatoes
Cheesy Potatoes Recipe
Ingredients
- 2 lb bag frozen hash browns
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup sour cream
- 1 stick unsalted butter – melted
- 2 cups grated cheddar cheese
- salt & pepper to taste
Topping
- 1 stick butter – melted
- 2 cups corn flakes
Instructions
- Preheat over to 375 degrees.
- Mix first 6 ingredients together in a large bowl.2 lb bag frozen hash browns, 1 (10.5 ounce) can cream of chicken soup, 1 cup sour cream, 1 stick unsalted butter – melted, 2 cups grated cheddar cheese, salt & pepper to taste
- Add cheesy potatoes to a 9×13 baking dish.
- Melt 1 stick of butter and pour over cornflakes in a small bowl – mix well.1 stick butter – melted
- Add cornflakes mixture evenly to the top of the casserole2 cups corn flakes
- Bake uncovered for 35-40 minutes until casserole is hot and bubbly.
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Nutrition
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These were delicious and so so easy
To make !
Very easy and a big hit with my family
Could u use this recipe but for baked Mac n cheese? Subing potatoes with macaroni?
This recipe is trash. 2 pounds frozen potatoes to 1 cup of sour cream and 1 can of cream of chicken. Bro do you realize how much 2lbs is. This made a huge mess not to mention it doesn’t even all fit in a 9×13 dish. WAY TOO MUCH POTATOES
Hi! Just a few comments. You don’t mention if it’s salted or unsalted butter. You also don’t mention the size of cream of chicken soup. Thought that would be helpful!
Thank you, Kay! We updated the recipe card. We hope you enjoyed it!
That’s a couple of things.Sorry couldn’t help it.
Delicious and super easy to make. Made a day ahead, minus the corn flakes, and it turned out great!!!
We’re so happy to hear it, Heather! Did you add the cornflakes the next day?
Love this recipe!
I to prep multiple batches (without baking) and freeze for a big gathering im hosting in a couple weeks. Do you recommend leaving off the cornflakes until thawed and right before baking?
I dont want to put them on prior to freezing and have them turn soggy when thawed. What do you recommend?
We’re so glad you enjoy it, Paige! Yes, we recommend leaving off the cornflakes until baking. This will keep them crisp!
Do you let your potatoes slightly thaw before adding the rest of the ingredients?
If they’re clumped together, you might need to. Otherwise, you can mix it all up right away!
We’d love to know how it turns out for you!
Can this be made in the crockpot?
We recommend making these crockpot cheesy potatoes instead!
Can these be made in roaster? Temp and how long would you recommend if so.
Skip any onions mentioned. Instead use 2 tablespoons of dried minced onion. THAT is what brings this whole recipe to be not only good but fantastic. Try it!
Thanks for the feedback, Frances!
My family hates the texture of onions so I sub french onion dip for the sour cream and onions. I make this for every bbq, its a favorite of our family.
I recommend that you thaw out the hashbrowns before hand. After a hour it was still cold inside
Yes, thaw hash browns! I always make these for family get togethers and there are never any leftovers. sometimes substitute French onion dip, or chive dip for the sour cream. Toss in some leftover ham and you have a main meal. It’s a win-win with this recipe.
Been making this recipe for 40 years, I add sautéed chopped onions, garlic and onion powder, love the corn flakes on top.
I give it 5 stars using frozen shredded potatoes and crushed potato chips on top. The chips are buttery anyway, so you don’t need to add more butter to them. So much better than corn flakes.
Hi! I would like to make this but just for a regular small family dinner. I’m wondering what size of baking dish should I use and do I cut the recipe in half and for how long the cooking time will be? 🙂 Thank you very much.
When I’m making these for 2 to 4 people, I make the recipe as written, but divide it in half and freeze 1/2. It freezes well. Just thaw out in the fridge a day or two before you want to use it. I have different sizes of Pyrex baking dishes, so I use the smaller ones when I’m going to freeze half of it. The disposable foil pans are also convenient for freezing.
Made this for Easter. Used cream of onion soup instead of chicken and Panko bread crumbs instead of corn flakes. Turned out absolutely delicious. Received many compliments from my family. Thanks for sharing, this one’s a keeper.
I know this is supposed to be easy, but I actually offered to bring a potato dish because I had potatoes! Can I just use fresh potatoes or will that mess up the cook time?