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…
- Parmesan Roasted Green Beans
- Brown Sugar and Balsamic Glazed Ham
- Parmesan Roasted Asparagus
- Homemade Caesar Salad Dressing with a green salad.
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!
Cheesy Potato Casserole Recipe
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.
Yum! There are tons of similar versions of this classic recipe for a reason…everyone loves it! I don’t make often but when I do I always remember yours and come back to it because your response to the snarky comment about being glad you don’t live at her house made me giggle. So delicious!
-this casserole looks delicious, can I use rice crispy as a topp{NG, as I am allergic to c. orn ?
I wouldn’t use rice crispy cereal on top, but you could also try potato chips in place of the corn cereal.
Has anyone ever topped with French fried onions? Just curious. This recipe looks amazing. Just not sure about the corn flakes.
The french fried onions would be a great addition to this recipe. I would wait to add them until about 5 minutes left of baking though. No need to toss them with butter. But you should try the corn flakes on top… it’s a game changer!
I was reading this recipe (Cheesy Hashbrown Casserole) and thought I would share this story. When we have a pot luck at work, Pati always bring this recipe but adds cooked breakfast sausage in one pan and crumbled cooked bacon in the other. We start the morning off with this casserole and finish the day with desserts,
Ron
I love to cut up kielbasa sausage & put in mine. And we use Frosted Flakes Cereal.
Several in my family don’t care for the crunch of onions in this casserole so a few years ago I started substituting french onion dip for the sour cream and not using the raw onions. You still get the flavor and everyone seems to like it better. This was not my original idea, I read it someplace else, but it works for my family.
Brilliant! I don’t care for the crunch of raw onions either. Thank you so much for the idea, now to sell my onion=loving family on the idea…
This looks great. I’m going to add some browned ground beef to the casserole and pair with a salad for supper tonight.
would lke to make it, but don.t know what are shredded potatoes,
Hi Millete, shredded potatoes are simply hash brown potatoes. You can find them in the frozen section of your grocer.
What are shredded potatoes? Sorry, I’m french speaking,
i made these today, delish! thanks so much for sharing!
Thanks Kathleen! So glad you enjoyed them! 🙂
So are these the widely spoken about funeral potatoes? I am LDS, but did not grow up LDS and have heard (for 29 yrs) about funeral potatoes, but never had them. Apparently, funeral potatoes and those little cheesecake cherry tarts were relied upon so much that people no longer make them for church functions. I have had the cheesecake tarts (only once at a 50’s themed ward party); when I asked for the recipe the whole kitchen laughed. Never did get that recipe. maybe you can help.
Haha!! Yes, these would be considered Funeral Potatoes. I think they’re just a common dish that’s taken to funerals, so they acquired the name over the years. As for the Cherry Cheesecakes… I actually attended a Stake Relief Society function when we were first married, and it was a BIG recipe exchange. Everyone made their favorite easy dish, brought the recipe and then the Presidency printed up cute little books of recipes. I still have mine, and you can see it in the picture above of my recipe box (it’s the group of yellow/orange cards)!! Anyways- the famous Cherry Cheesecakes are in there (a few times), so I should probably share that recipe too. They’re crazy simple, so that’s probably why those people giggled when you asked. I’ll share it on here soon!
Yikes. Terribly high in calories + sodium. I’ve never purchased frozen potatoes. Cannot even remember if I’ve tasted tater-tots. Usually, frozen items are loaded with salt, fat and all sorts of other junk. To taste (if someone else prepared!) would be okay. I’d never make this dish. On the other hand, give me a bowl of corn flakes! I’m happy.
Well, I’m glad I don’t live at your house then.
Best answer ever! Shawn, I have tried several of your recipes already and they all were a huge success with my family. I am making this one tonight and I am absolutely excited and sure it’s going to be just as good as the others 🙂
Thank you for sharing this recipe with us!
This recipe is so easily adaptable Marcee is really missing out. I used fresh shredded potatoes and low fat sour cream and fat free soup. It was awesome. Thanks for sharing we love it!
You’re very welcome Cyndy! 🙂 So glad you guys enjoy them.
Marcee, please keep your negative comments to yourself. You are not the food police!!
Hi Marcee,
It isn’t necessary to use frozen potatoes. Just grate fresh potatoes and use them. I realize that I am responding to a 2014 post, but that is always an option…
Those crispy cornflakes are what really make this casserole amazing! I remember my mom making this almost every Sunday. 🙂
Isn’t it the best?! Thanks Becca! 🙂
I wasn’t expecting to read this recipe and see some version of a million other recipes. Wrong! Wow this one is totally different. And easy. Breakfast for some reason possibly is my most favorite meal. Not sure why.
But I like the fact this one is make ahead, so you can concentrate on the eggs or sit around and drink coffee! Right, like women and/or cooks do much of that. Smiles—-
Mmm! I like the idea of having this for breakfast with some eggs! <3
Shawn you totally had me at potatoes! These look utterly fantastic!
Thanks Jocelyn! 🙂