I’ll never be able to get enough of this delectable cheesy potato casserole.
Chock-full of ooey-gooey cheese and delicious flavors, it’s pretty addictive!
This cheesy potato casserole recipe is perfect for the holidays, potlucks, or any event you need to bring something yummy.
It also makes a great weeknight side to chicken, beef, or pork because it’s so easy to make.
You can’t beat minimal dishes, minimal effort, and maximum flavor!
Just be sure to make a lot because this cheesy potato casserole will disappear in a flash.
Cheesy Potato Casserole from Ore-Ida
Cheesy potato casserole is pure nostalgia, especially if you’re from Middle America.
You may know it better as Funeral Potatoes, a sad name but an apt one. It’s one of those funeral foods often brought to the house of those in mourning.
I think it’s so popular because it’s total comfort food.
There’s something soul-soothing about a warm, delicious, rich, and hearty potato casserole.
But truly, this dish is great any time of year. I mean… what’s not to love?
Loaded with cheese and creamy potatoes, then topped with a buttery, crispy cornflake crust? It’s got it all and then some!
Add green onions for a burst of freshness and flavor. Then watch as it disappears.
Ingredients
- Condensed Cream of Chicken Soup – I think all casseroles require cream of *something* soup. It’s part of what makes this recipe so creamy.
- Cream of chicken is the best, but you can substitute cream of mushroom, turkey, or celery soup.
- Sour Cream – It adds creaminess to the casserole and also a pleasant tang. Full fat is best because this is comfort food. But you can use low-fat, too.
- Seasonings – Just some basic salt and pepper.
- Cheese – Cheddar is best. Its sharp flavor makes this casserole D-E-L-I-C-I-O-U-S.
- Green Onions – Green onions add both flavor and freshness. They help balance the dish, so it’s not overwhelmingly heavy.
- Hash Browns Potatoes – I use store-bought Ore-Ida hash browns because they’re so easy. No need to complicate the recipe by shredding potatoes yourself.
- Cornflakes – Use whatever brand you like, just make sure they’re not frosted.
- Butter– Butter adds richness and flavor. It also helps the cornflakes bake extra crispy, so they’re extra tasty.
How To Make Cheesy Potato Casserole
This recipe really couldn’t be more straightforward. You’ll find the list of ingredients and detailed instructions at the bottom.
For now, here’s the highlights:
1. Preheat the oven, prep a baking dish, and get the ingredients ready.
Preheat your oven to 350 degrees Fahrenheit (175°C), and spray a 9×13-inch baking dish with cooking spray.
Next, gather all the ingredients and measure everything out so you’re ready to combine.
Chop the onions. Crush the cornflakes. Melt the butter.
2. Assemble the casserole.
Whisk the soup and sour cream in a large bowl until smooth. Then, add the cheese, onions, and potatoes.
Mix thoroughly but carefully with a wooden spoon.
3. Pour the casserole mixture into the prepared baking dish.
Use a rubber spatula to scrape everything from the bowl into the baking dish.
Spread the mixture evenly over the dish.
4. Make the cornflake topping.
In a separate bowl, combine the crushed cornflakes and melted butter. Then sprinkle them evenly over the casserole mixture.
5. Bake, serve, and enjoy!
Bake the casserole for 45-50 minutes or until it’s golden, hot, and bubbly.
Take it out of the oven and let it rest for 5 minutes before serving.
How to Serve Cheesy Potato Casserole
Cheesy potato casserole is the perfect side dish to many yummy entrees.
It’s just as tasty with prime rib, roast chicken, or ham as it is with grilled salmon or juicy pork chops.
It’s perfect for the holidays, too.
Serve it alongside your Thanksgiving or Christmas turkey, and everyone will thank you.
Fun Variations
- Switch up the seasonings. I like to add garlic, but you can use whatever you prefer. For example, use pepper flakes to make it spicy or add taco seasoning for a Tex-Mex twist.
- Add some veggies. I think broccoli florets are a perfect choice. But bell peppers, leeks, or zucchini would also be delicious. Just make sure to chop everything really small.
- Add some shredded chicken or diced ham. Now, this makes this casserole a meal! Of course, the consistency will change, but it will still be delicious.
- Better yet, add some BACON! Need I say more?
- Skip the cornflakes and use fried onions. À la green bean casserole.
Make-Ahead and Storage Instructions
Casseroles are great for feeding a crowd.
And if you’re planning to serve this for the holidays, you’ll be happy to hear you can make it ahead and save on some prep time when the big day arrives.
Make-Ahead
Simply prepare the dish as instructed, but don’t add the cornflakes, and don’t bake it.
Instead, wrap the whole dish in plastic wrap. Then, store the uncooked casserole in the fridge for up to 2 days.
When you’re ready to eat, add the cornflakes and bake as instructed.
Alternatively, you can bake the entire casserole as directed. Let it cool to room temperature and then put it in the fridge, covered, for up to 4 days.
Reheat it in the oven as if you were baking it the first time.
Storage
Store any leftovers in an airtight container in the fridge. It will last up to 4 days.
Reheat it in the microwave on high for one minute or until it’s warm.
It also freezes well! Bake it as directed, then let everything come to room temp.
Wrap it well with plastic wrap and aluminum foil, then put the whole tray into the freezer.
It will last for up to 6 months, and you can even reheat it directly from its frozen state.
Bake it at 350 degrees Fahrenheit until it’s warm.
Tips for the Best Cheesy Potato Casserole
- Make extra and freeze the rest for later. You can’t go wrong with having some extra deliciousness on hand.
- Add some extra cheese on top of the casserole. I’d put it directly on top of the casserole mixture and underneath the cornflake mixture.
- Use different kinds of cheese in the casserole. Colby Jack, Muenster, and Gouda are all good choices. Or use Pepper Jack to make it spicy!
- If you can’t find hash browns, use thinly sliced potatoes (like scalloped potatoes). Small, parboiled chunks work, too.
More Potato Recipes You’ll Love
Loaded Potato Soup
Potato Cakes
Irish Mashed Potatoes
Scalloped Potatoes
Easy Cheesy Potato Casserole Recipe
8
servings10
minutes50
minutes434
kcalI’ll never be able to get enough of this delectable cheesy potato casserole. Chock-full of ooey-gooey cheese and delicious flavors, it’s pretty addictive!
Ingredients
1 (10.5 ounce) can of condensed cream of chicken soup
2 cups sour cream
1 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Cheddar cheese
1/3 cup sliced green onions
1 (30 ounce) package of hash brown potatoes (Ore-Ida.)
2 cups cornflakes, crushed
1/4 cup (1/2 stick) butter, melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C), and lightly coat a 9×13-inch baking dish with cooking spray.
- In a large bowl, add the cream of chicken soup, sour cream, salt, and pepper. Whisk to combine. It should be thick but not clumpy.
- Add the shredded cheese, green onions, and potatoes. Use a rubber spatula to stir the mixture, thoroughly coating everything in the soup mixture.
- Pour the casserole mixture into the prepared baking dish. Use the rubber spatula to spread the mixture evenly.
- Mix the crushed cornflakes and the melted butter in a medium bowl.
- Scatter the cornflake mixture in an even layer over the top of the casserole.
- Put the casserole into the preheated oven and bake uncovered for 45 to 50 minutes. It’s ready when the crust is golden and everything is hot and bubbly.
- Let it rest for 5 minutes before serving, and enjoy!
hi…quick question…I hate the taste of the cream of soups. is there a substitute? I like the sound of this recipe but not sure what to use instead of soup.
thank you
Hi Alyce!
Without the soups, the recipe is a bit more involved. You’ll need to make a roux and a sauce. Here’s how:
1. Melt 3 tablespoons of butter in a skillet over medium heat. Add 1/4 cup of flour (sprinkle it over the surface) and stir well for 2 minutes until it creates a golden paste.
2. Add 1/2 cup of chicken broth/stock and whisk until fully combined. Then, slowly add another 1 cup of broth, followed by 1 cup of milk, stirring constantly.
3. Season with salt and pepper, plus 1/4 teaspoon each dried thyme and rosemary. Bring the sauce to a boil, then reduce the heat to low and let it simmer, stirring often, until it thickens (about 5 minutes).
4. Transfer the sauce to a large bowl, add the cheese, and stir until it’s melted. Then add the potatoes, green onions, and sour cream and mix well.
Once you have this, pick up the instructions at #4. The rest is the same.
Hope you like it!