Cheesy Potatoes

4.10 from 507 votes

This easy cheesy potatoes casserole recipe is loaded with potatoes, sour cream, and cheese with a corn flake topping for perfect holiday side dish!

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Keyword: cheesy potatoes, cheesy potatoes casserole

Servings:

Calories: 184kcal

Author: Kasey Schwartz

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. Grease a 9x13. baking dish.
Mix diced potatoes, cream of chicken soup, sour cream, and 1 stick of melted butter 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 potato mixture to a 9x13 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 casserole
2 cups corn flakes
Bake uncovered for 35-40 minutes until casserole is hot and bubbly.

Video

Notes

Keep those hash browns frozen! I cannot stress this enough. The first time I made this, I thought I was being helpful by thawing them first. Big mistake. Watery, sad casserole. Learn from me, friends.

Grate your own cheese if you can. I know, I know – the pre-shredded stuff is so convenient. But trust me, taking two minutes to grate a block of cheese makes such a difference in how creamy everything gets.

Make it ahead for stress-free holidays. This is a lifesaver during the busy holiday season. I put it together the night before, cover it with foil, and just pop it in the oven the next day. Add about 15 extra minutes if it's going in cold.

Topping tricks: Sometimes I switch up the cornflakes for crushed Ritz crackers (so good!), or if I'm feeling fancy, I'll mix some panko breadcrumbs with a little parmesan. But honestly? Plain old cornflakes are perfect just as they are.

Freezer-friendly: Make two – one for now, one for later. Wrap it really well and it'll keep for about 3 months. Thaw overnight in the fridge before baking.

Nutrition