Creamy, crunchy, and loaded with comforting vibes, this cheesy potato casserole wraps shredded potatoes, cheddar, sour cream, and green onions into one gloriously rich bake. Then just when you think it can’t get cozier, in comes the buttery cornflake topping.
We’re talking warm, bubbly casserole energy with golden crisp edges and that first steamy forkful releasing all the cheesy, chicken-soupy goodness. It smells like you’ve made an actual effort (even if you barely broke a sweat). And honestly? That’s my kind of win.
Sometimes you just need to lean hard into something creamy and carby and utterly satisfying, right? This dish is what I call an “oven hug”—no frills, no finesse, just a gooey, golden triumph. It makes itself at home next to meatloaf or roast chicken, but I’ve also seen it disappear wildly fast at potlucks. And if you’re the “sneak a forkful from the fridge later” type… welcome, you’re in good company.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cheesy Potato Casserole Recipe
This one doesn’t need much of a sales pitch. It’s cozy, it’s generous, and honestly—it brings serious side dish swagger.
- Ridiculously simple to make: You just mix things in a bowl, layer it in a dish, throw it in the oven, and boom.
- That glorious crunch on top: Buttery crushed cornflakes get golden and toasty in the oven, and yes, it’s addictive.
- Ultra creamy center: Sour cream, cheese, and soup coat every little shred of potato in pure bliss.
- Great for feeding a crowd: Whether it’s a holiday table or just three hungry people who eat like six.
- Plays well with others: It’s versatile enough to sidle up to grilled meats, roasts, or even brunch vibes.
- Low-effort, high-reward: Very little prep means you can spend more time, I dunno, not crying over onions.
Ingredient Notes
Nothing fancy here—just a cozy line-up of fridge and pantry staples that come together like they’ve known each other forever.
- Condensed cream of chicken soup: Gives it that thick, savory backbone. You could swap in cream of mushroom for a different vibe, especially if you’re skipping meat.
- Sour cream: Adds tang and creamy richness without making things too heavy. Greek yogurt can work, but it’ll change the flavor slightly.
- Salt and black pepper: Simple, but don’t skimp. Potatoes love seasoning.
- Shredded cheddar cheese: Sharp is my go-to for flavor, but feel free to play. Monterey Jack adds meltiness. A little Gruyère if you’re feeling “elevated.”
- Sliced green onions: This tiny green hit cuts through the richness. Chop them fine and use both the white and green parts if you like a stronger burst.
- Hash brown potatoes (thawed): I use the classic frozen ones for ease. Just be sure they’re fully thawed or your bake time will get weird.
- Crushed cornflakes: Adds the crunch that makes people go back for “just one more bite.”
- Butter: You melt it and pour it over the cornflakes. It does magical things in the oven.
How To Make This Cheesy Potato Casserole Recipe
Put on something comfy, preheat the oven, and let’s build this dreamy dish together. It’s not delicate. It’s indulgent and reliable and about to make your kitchen smell like actual heaven.
-
Prep the oven and dish: Preheat to 350°F and lightly coat a 9×13-inch baking pan with nonstick spray. No one wants stuck-on cheese sadness later.
-
Mix the creamy base: In a big mixing bowl, whisk together that can of cream of chicken soup, the sour cream, salt, and pepper until smooth-ish. It should look thick, not lumpy.
-
Add in the good stuff: Toss in your shredded cheddar, chopped green onions, and thawed hash browns. Stir lovingly with a rubber spatula until everything’s coated in that creamy magic.
-
Pour and smooth: Transfer the potato mixture to your baking dish. Spread it out into an even layer. Don’t pack it down too tight—we want the heat to circulate.
-
Prepare the topping: In a separate bowl, mix your crushed cornflakes and the melted butter. It should look glossy and ready to crisp up.
-
Top and bake: Scatter that buttery crunch layer evenly over the casserole and pop the whole thing in the oven uncovered. Bake for 45 to 50 minutes until bubbly and golden on top.
-
Let it settle: Give it 5 full minutes to rest out of the oven before serving. This does two things: saves your tongue from first-bite regret and helps everything thicken slightly.
Storage Options
Let’s talk leftovers (assuming there are any). This cheesy potato casserole holds up pretty well after the main event.
Slide the cooled casserole into an airtight container, or just wrap the baking dish with foil and stick it in the fridge. It’s good for up to 4 days. When you go back for seconds (or breakfast), just spoon it into a bowl and microwave until steamy. You can also reheat straight in the oven—350°F for about 20 minutes usually does the trick. Cover it with foil so the topping doesn’t get too brown.
Now, about the freezer: yes, you can freeze it! I recommend doing so before baking it the first time. Wrap the dish well with plastic and foil, then freeze for up to two months. When you’re ready, thaw it overnight in the fridge and bake as usual.
Already baked it and want to freeze leftovers? Totally fine too. Portion it into smaller containers first, then reheat in the microwave with a damp paper towel on top to keep moisture in.
Variations and Substitutions
This dish plays well with almost anything savory, so you can riff on it depending on your mood or what’s in the fridge.
- Cream of mushroom soup: The classic vegetarian twist. It adds depth and earthiness, especially if you love mushrooms.
- Add cooked bacon or ham: Instant upgrade. Just chop it up and mix it in before baking. Smoky, meaty, and so, so good.
- Spicy twist: Toss in a diced jalapeño or a dash of cayenne if you like a little heat dancing around in all that creaminess.
- Swap cornflakes for crushed potato chips: Hear me out—the salty crunch is bonkers with the cheesy stuff underneath.
- Use fresh potatoes: If you’re out of hash browns, peel and grate about 6 cups worth of Russets. Rinse and squeeze them dry first to avoid soggy land.
- Sneak in veggies: Stir in frozen peas or steamed broccoli florets for a little green action. Even picky eaters might forgive you.
What to Serve with Cheesy Potato Casserole
This cheesy beauty slides into just about any meal with ease. You can dress it up or keep it casual. Here are some easy pairings:
-
If you’ve got a roast chicken situation going on, this dish is truly living its best life next to it. You get crispy skin over here, creamy potato heaven over there—a little bit of everything comforting.
-
Want to keep things meatless but satisfying? Try it beside a plate of pan seared cod with rainbow chard. The light fish and garlicky greens balance the richness of the casserole like a charm.
-
I’ve also been known to serve it with brunch. Think soft scrambled eggs, thick-cut bacon, and maybe a sweet bite like lemon blueberry pancakes to brighten things up.
-
Hosting a potluck? Bring this. And pair it with simple BBQ pulled pork sandwiches or grilled sausages. It disappears almost suspiciously fast.
-
Even something humble, like a leafy green salad with vinaigrette, does the trick. Just so you feel slightly virtuous while eating all that cheese.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make cheesy potato casserole ahead of time?
Absolutely! This casserole is a meal prep dream. You can fully assemble it up to 24 hours in advance. Just cover it and keep it in the fridge. When you’re ready, bake it straight from the fridge. You might need to add an extra 5 to 10 minutes to the cook time, and cover it with foil for the first bit if the top browns too fast.
What can I use instead of sour cream?
Greek yogurt is a solid substitute—it’ll give you a bit more tang and slightly less richness, but still works beautifully. You can also try crème fraîche if you’ve got it. Or go halfsies with mayo or softened cream cheese for something extra indulgent. Just be sure whatever you use isn’t too watery.
Is it okay to use fresh potatoes instead of frozen hash browns?
You can, yes! Just peel and grate them, then rinse and squeeze dry in a kitchen towel to remove excess starch. Otherwise you’ll end up with something… a little gloopy. You’ll need about 6 cups of grated fresh potato to match the 30-ounce frozen bag.
Can I use a different topping if I don’t like cornflakes?
Totally! Crushed Ritz crackers, panko breadcrumbs tossed in butter, or even potato chips work great. Just keep the ratio about the same: 2 cups of crunch to 1/4 cup of melted butter. It’s the texture that really makes it sing.
Cheesy Potato Casserole
Ingredients
Casserole Base
- 1 can (298 g) condensed cream of chicken soup 10.5 oz (298g) can
- 2 cups (475 ml) sour cream
- 1 tsp kosher salt or to taste
- 1/2 tsp (0.5 tsp) black pepper
- 2 cups (225 g) shredded sharp cheddar cheese about 8 oz (225g)
- 3 green onions thinly sliced (use both white and green parts)
- 1 bag (850 g) frozen hash brown potatoes 30 oz (850g), thawed
Topping
- 2 cups (50 g) cornflakes crushed
- 1/4 cup (57 g) unsalted butter melted (about 57g)
Equipment
- 9x13 inch Baking Dish
- Large mixing bowl
- Rubber spatula
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray.
- In a large mixing bowl, whisk together cream of chicken soup, sour cream, salt, and black pepper until smoothish and combined.
- Add shredded cheddar cheese, green onions, and thawed hash brown potatoes to the bowl. Fold everything together with a spatula until evenly coated.
- Spread the mixture in the prepared baking dish, smoothing the top lightly but don’t pack it down too tightly.
- In a separate bowl, toss the crushed cornflakes with the melted butter until flakes are well coated and glossy.
- Sprinkle the buttery cornflake mixture evenly over the potato layer.
- Bake uncovered for 45–50 minutes, until bubbly at the edges and golden brown and crispy on top.
- Let the casserole rest at least 5 minutes before serving—this helps it settle and spares your tongue!
