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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.
What is the serving size?
First time making this for the Fam for Christmas, what a hit! I used Frenches Onions for topping, with the butter mix, but don’t let it sit in oven(burns) but some liked it! One question?? Cream of chicken soup… one small can or a family size? I feel like it was a dry..
thanks though!
Millers
Can this be made the night before and use the shredded has browns?
I always make mine the night before. Turns out perfect.
Made this for the first time and it was delicious. So simple and so good
I’ve made this a few times – it’s a great, classic recipe! I will say it calls for far too much butter, when I make as written the butter pools in the pan and makes it too greasy. I use half a stick with the cornflake topping and omit the rest and it turns out perfectly!
Def needs double the cheese but it was still delicious -I will add more the next time I make it —
It was delicious. I added 1/2 cup chopped sweet onion and next time I’m going to add chopped corned beef. Thanks for sharing.
Thank you for this recipe, I’ve searched to find the one similar, to the first time I had this! Then I decided to use Lays original potato chips & it’s been a hit ever since! I lost the recipe&yours was rite on! There’s to many with out there with all different add ONS& FINALLY FOUND YOURS! IM NOT A COOK AT ALL BUT THIS IS AS GOOD AS IT GETS! THANK U!
This has just replaced my old cheesy potato casserole recipe. Honest, everyone at Christmas was crazy about this dish! Truly, the butter in the cornflakes is brilliant and I will never make any casserole again without the butter/crunchy stuff mixture it truly does give it the extra special buttery crisp that just sets it apart. I had an abundance of ham in my house at the time so I put some diced ham in mine and used cream of chicken and herb instead of plain cream of chicken for extra flavor.
I had this casserole for the first time last week. It was very good so I had a second helping. When I asked how hard was the making of it. My friend told me how simple it was to make I told her I needed her to send me the link to the recipe and here I am.! This is a fantastic site I’m already enjoying it. I love it!
Aw, that’s wonderful to hear! Thank you for the kind words!
Frosted Flakes are also delicious on top!!
How many people would this recipe serve?
So good!! Very creamy and the corn flakes at the perfect touch.
This is the best cheesy hash brown recipe! I use crushed up plain ruffles on top instead of corn flakes and throw in some minced onion. There’s never any leftovers!
What kind of hash browns do you use?
Frozen Ore Ida O’Brien hash browns!
May I ask if you used the butter on top of ruffles? Thank you
My husband doesn’t like sour cream. What can I use in it’s place? Can I use milk or maybe ranch dressing?
You could use plain Greek yogurt instead of sour cream. Or even cream cheese would work too
This was good but there’s way too much butter in the recipe. The potatoes were literally swimming in butter.