The Best Cheesy Potato Casserole

The Best Cheesy Potato Casserole is filled with tender hashbrown potatoes with a creamy, cheesy sauce and crispy buttery topping. 

Cheesy hashbrown potato casserole is a long-standing family favorite! This is the original family recipe that inspired more delicious easy casserole recipes like Jalapeño Popper Potato Casserole and Cheesy Zucchini and Potato Casserole. 

Casserole Potatoes, Potato Casserole, Funeral Potatoes, Cheesy Potatoes, Potato Junk… no matter what you call it, these cheesy potatoes are downright delicious! 

Cheesy Potato Casserole 

Hash brown potato casserole is a thing of dreams. The cheesy and tender potatoes are perfectly paired with a crunchy topping for the ultimate combination of textures. 

It is the BEST Cheesy Potato Casserole recipe you will ever make!

Ingredients Needed

Here’s the basic list of ingredients you’ll need in order to make this Cheesy Potato Casserole Recipe. As always, you can find the full printable recipe located in the recipe card below.

• Butter
• Green Onions
• Sour Cream
• Cream of Chicken Soup
• Cheddar Cheese – sharp, shredded. Do not use pre-shredded, it has additives that can cause graininess once melted in the sauce. 
• Potatoes – hashbrowns, cubed or sliced
• Corn Flakes 

How to Make Cheesy Hashbrown Casserole

Not only is this recipe super easy to make, but it’s also easy to make ahead when you use prepared potatoes. It only takes a few minutes to mix together! 

COOK ONIONS Start by preheating the oven to 350 degrees F. In a large pot over medium heat, melt butter, then add green onions, and sauté for about 3 minutes, until onions are tender and fragrant. 

MAKE SAUCE  To the pot, add the shredded cheddar cheese, sour cream, and cream of chicken soup. Stir to combine and cook for a few minutes until melted and bubbly. 

PRO TIP: Make sure to use freshly grated cheese, not pre-shredded! Pre-shredded cheese has additives in it to prevent clumping, but those additives can also make the sauce grainy in texture once melted. 

ADD POTATOES  Add the shredded potatoes all at once to the cheesy sauce and mix well until the potatoes are evenly coated. 

TRANSFER  Pour cheesy potato mixture into a greased 9×13 inch baking dish and set aside. 

MAKE CRUNCHY TOPPING  Add the crushed corn flakes with 1/2 cup melted butter and stir to coat. Spread on top of the potatoes in an even layer.

BAKE  Transfer the pan to the oven and bake for 40-45 minutes or until the center is hot and bubbly. Serve warm. 

How to Make Ahead

This recipe is SO easy to make ahead and bake later! 

To Refrigerate: Make the recipe as directed, then cover and refrigerate for up to 5 days before baking. 

To Freeze: Make the recipe as directed, do not add the cornflakes. Freeze covered in a freezer-safe baking pan for up to 3 months.  Refrigerate overnight to thaw. 

Before baking, add the topping and increase the baking time if needed till the center is hot and bubbly.

What Kind Of Potatoes To Use? 

This recipe uses frozen shredded potatoes or hashbrowns, but you could also use freshly grated potatoes, cubed potatoes fresh or frozen, or thinly sliced potatoes. 

Keep in mind that if you use fresh potatoes, you’ll need to decrease the baking time in order to prevent mushy potatoes. 

Tips and Variations

• Add 2 cloves of minced garlic to the onion when sauteing in butter for a little extra flavor! 
• If you don’t like green onions, leave them out. 
• Add pre-cooked diced ham for more flavor and protein! 
• Change up the cream of chicken soup! You could use cream of mushroom, cream of celery, or canned cheddar soup for extra cheesy goodness. 

What To Pair With Cheesy Potatoes? 

There are endless possibilities! Here are a few of our favorites…

I know you’re going to love these cheesy potatoes as much as we do.

Who knows… maybe it’ll be a recipe that’s passed down in your family too!

Print Recipe
Pin Recipe
Rate this Recipe

Cheesy Potato Casserole Recipe

The Best Cheesy Potato Casserole is filled with tender hashbrown potatoes with a creamy, cheesy sauce and crispy buttery topping. 

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Side Dish

Cuisine: American

Servings: 12

Calories: 469 kcal

Author: Shawn Syphus | I Wash You Dry

Ingredients

• 1/4 cup butter
• 4 green onions, chopped
• 1 cup sour cream
• 10 oz can cream of chicken soup
• 2 cups sharp cheddar cheese, shredded
• 6 cups frozen shredded potatoes, I usually use a whole 26oz-28oz bag
• 1/2 cup butter, melted
• 3 cups corn flakes, lightly crushed

Instructions

• Preheat oven to 350 degrees F.

• Saute the green onions in 1/4 cup butter for about 3 minutes, until soft. Add the sour cream and soup and stir till combined and bubbly. Stir in the cheese until melted.

• Remove from heat and add the shredded potatoes, stir to coat completely.

• Pour into a lightly greased 9x13in casserole dish, set aside.

• Add the crushed corn flakes with the 1/2 cup melted butter and stir to coat. Spread on top of the potatoes in an even layer.

• Bake for 40-45 minutes or until center is hot and bubbly.

Notes

You can use freshly shredded potatoes in place of the frozen variety and reduce cooking time to 30 minutes.
If you want to freeze the casserole, do so before adding the corn flakes. Before baking add the topping and increase baking time till the center is hot and bubbly.

Nutrition

Calories: 469kcal | Carbohydrates: 36g | Protein: 9g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 62mg | Sodium: 718mg | Potassium: 529mg | Fiber: 3g | Sugar: 3g | Vitamin A: 871IU | Vitamin C: 13mg | Calcium: 177mg | Iron: 3mg

Keywords: Casserole, Cheesy, corn flakes, Potato