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Cheesy Potatoes! Who can resist? Definitely not me! This is a recipe for the classic creamy, cheesy hashbrown potato casserole with sour cream and cheddar, along with a buttery cornflake topping for a golden, crunchy finish. Bliss!
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Pin RecipeThe One Casserole EVERYONE Loves
This cheesy side dish recipe goes by many different names: cheesy potatoes, funeral potatoes, and hashbrown casserole are just a few. But whatever you call it, you know when you see this side dish on the table, you’re going to want to save a BIG spot on your plate for it.
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!
Tips and Variations for Cheesy Potato Casserole
It’s hard to go wrong with this recipe, but I’ve got some pointers to make sure it turns out perfect, along with some ideas to help you put your own spin on it.
- Use your favorite frozen hashbrown potatoes. As you can see here, my family loves the cubed hashbrowns so that’s what I use, but you can use shredded if that’s your family’s tradition.
- Switch up the soup. Cream of celery and cream of potato soup also work. (I’ve also heard of people using cream of mushroom, although to be honest, I think I’d save that for Slow Cooker Green Bean Casserole.)
- Make it ahead. Assemble your cheesy potatoes 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.
More Topping Options for Potato Casserole
Everyone’s favorite part of this cheesy side dish isn’t the potatoes themselves but the buttery, crunchy topping! I use cornflakes, but you can use what you have on hand at home, too! Here are some alternatives:
- Ritz crackers
- French-fried onions
- Breadcrumbs or panko
- Crushed potato chips
- Cheese
- Rice Krispies
Storage and Reheating
Refrigerator:
- 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.
Freezer:
- 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.
More Recipes for Creamy, Cheesy Potato Lovers
- For a breakfast version of this recipe, you can make my Cheesy Breakfast Potato Casserole!
- Scalloped Potatoes are always a welcome addition to any dinner table.
- This Hashbrown Casserole recipe is a copycat version of the Cracker Barrel favorite!
- Serve these Au Gratin Potatoes for holidays and Sunday evening dinners. Delicious!
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.
Shredded has browns? The picture looks like cubed potatoes?
Is it possible to use shredded potatoes?
Yes, they are cubed. But you could try shredded. I’ve not but I bet it’s good!
I followed the recipe ingredients and did the same thing…hope they turn out.
I added bacon and onions it was amazing…. this is definitely a keeper
Wonderful idea, Sheila!
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This is really easy and delish! I think there’s way too much butter in the actual casserole, when I cooked it there was about an inch puddle of butter in the bottom.
We’ve always had this at church suppers, but used crushed Ritz or HiHo crackers on top with the melted butter! And if you want to make a real meal of it, drain a can of chicken breast meat and add to the mix. (save the broth in freezer for soup base)
What a great variation!!
I used the ritz worked great thanks and added about 5 slices of finely chopped bacon ! Yum
Wonderful idea!
Made 10x the recipe with great success!
I sauté onions in melted butter and add soup and sour cream and stir over hash browns and cheese, French onions on top!
Do they have to be frozen potatoes?
I don’t see a portion size
Small or large can of cream of chicken soup? Also, is it fine to substitute cubed fz potatoes instead of shredded? Thank you!!
No you can use cubed fresh , I used hash browns just smashed up!
Reg. Size can or large can of cream of chicken ?
Can the soup be left out to make it vegetarian?
Sure! I’d substitute cream of mushroom so it is still cooked right.
I wouldn’t. What about Cream of Mushroom?
I think you could try it!
I crush up Doritos instead of corn flakes. It adds a nice flavor to the dish.
I like to add garlic salt and onion powder.
YES! Great additions!
how many servings in a dish
12 servings
Can you make these cheesy potatoes in a crockpot?
I’ve never tried but I do think it would work! It’s worth a try. Maybe half the recipe and try for dinner one night instead of when you’ll have over a bunch of people. 🙂
I had to add another cup of cornflakes to the stick of melted butter because 1c cornflakes and 1 stick of melted butter made soup. Could it be a misprint and you meant 2c. cornflakes?
I think either way is fine! 🙂
When you say mix the first 5 ingredients together, is the stick of butter supposed to be melted?
Thanks!