Cheesy Potato Casserole Recipe
If you’re after cozy, nostalgic comfort food, look no further than Cheesy Potato Casserole. This golden, bubbly bake has it all: crisped edges, a creamy middle, and the irresistible richness of cheddar and potatoes. Whether for holiday gatherings, potlucks, or lazy weekend brunches, this classic side wins hearts every time. With its simple ingredients and no-fuss prep, Cheesy Potato Casserole is the dish friends and family ask for long after the last spoonful disappears.
Ingredients You’ll Need
The magic of Cheesy Potato Casserole lies in everyday ingredients that join forces to create something deeply comforting. Each element adds flavor, texture, or a pop of color, coming together for that perfect cheesy bite.
- Frozen shredded hash browns (30 oz, thawed): They’re the time-saver here, delivering soft and tender potato layers without any peeling or shredding.
- Shredded sharp cheddar cheese (2 cups): The sharper, the better – it gives that signature cheesy tang and gooey pull.
- Cream of chicken soup (10.5 oz can): This is the creamy backbone, adding richness and an unbeatable texture.
- Sour cream (1 cup): For creaminess and a gentle tang that balances all the flavors.
- Chopped onion (½ cup): A little onion goes a long way, providing depth and a touch of sweetness.
- Unsalted butter (½ cup, melted): Melted butter saturates the potatoes and ensures everything bakes up decadently moist.
- Garlic powder (1 teaspoon): Just enough for subtle warmth in the background.
- Salt (½ teaspoon): Brings out every other flavor in the dish.
- Black pepper (¼ teaspoon): Adds a gentle, earthy kick that cuts through the richness.
- Crushed cornflakes or buttery crackers (1 ½ cups, for topping): This is the secret weapon – a crunchy, golden crown for your casserole.
- Melted butter (2 tablespoons, for topping): Helps those cornflakes or crackers achieve peak crispiness.
How to Make Cheesy Potato Casserole
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). Give your 9×13-inch baking dish a good greasing so nothing will stick, and you’ll get those beautiful serving squares cleanly out after baking.
Step 2: Mix the Casserole Base
Grab a big bowl and add your thawed hash browns, shredded cheddar, cream of chicken soup, sour cream, onion, melted butter, garlic powder, salt, and pepper. Stir everything together until the cheese and soup are evenly coating the potatoes. It should look thick and creamy, with little flecks of onion and cheddar throughout.
Step 3: Layer and Smooth
Spread your potato mixture evenly into the prepared baking dish. Use a spatula to nudge it into the corners and flatten the top, which will help your crunchy topping sit just right.
Step 4: Prepare the Crunchy Topping
In a small bowl, mix your crushed cornflakes or buttery crackers with 2 tablespoons of melted butter. The butter ensures every crumb gets toasty. Sprinkle this mixture all over the casserole, completely covering the top in an even layer.
Step 5: Bake to Golden Perfection
Slide the dish (uncovered) into your oven and bake for 45 to 50 minutes. You’re looking for hot and bubbly edges and a deeply golden, crunchy top. Let the Cheesy Potato Casserole sit for at least 5 to 10 minutes after baking; this makes slicing and serving so much easier.
How to Serve Cheesy Potato Casserole
Garnishes
For the finishing touch, you can sprinkle chopped fresh chives, parsley, or even a light dusting of paprika right before serving. These garnishes bring a fresh burst of color and brighten the rich, cheesy flavors.
Side Dishes
Cheesy Potato Casserole is wonderfully versatile. Pair it with roasted meats at holiday dinners, set it alongside eggs and fruit for brunch, or enjoy it with a crisp green salad any day of the week. Its creamy richness makes it a star next to lighter sides.
Creative Ways to Present
Try baking individual portions in ramekins for an elegant brunch spread, or scoop Cheesy Potato Casserole into mini phyllo cups for the ultimate appetizer. For potlucks, cut squares and serve on a big platter with toothpicks for easy, crowd-pleasing snacking.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Potato Casserole keeps well in the fridge. Just cover the baking dish tightly with foil or transfer portions to an airtight container. It stays delicious for up to four days, ready for late-night snacks or easy reheating.
Freezing
If you’d like to freeze the casserole, assemble it right up to the unbaked stage (topping and all), then wrap tightly in plastic and foil. It’ll keep for up to three months. Thaw overnight in the fridge, then bake as usual when you’re ready to enjoy.
Reheating
To reheat, pop leftovers into a 350°F oven (covered with foil to prevent over-browning) until hot throughout, about 20-25 minutes. For single portions, the microwave works fine, but finish in the oven or under a broiler for a freshly crisped topping.
FAQs
Can I make Cheesy Potato Casserole vegetarian?
Absolutely! Just swap in cream of mushroom soup for the cream of chicken. The flavors stay deliciously rich, and the texture remains creamy.
Is it possible to use fresh potatoes instead of frozen hash browns?
Yes, you can use freshly shredded potatoes, but be sure to squeeze out as much moisture as possible before mixing. This helps avoid a watery casserole and ensures everything bakes up creamy and tender.
Can I prep Cheesy Potato Casserole a day in advance?
Definitely. Assemble everything except for the topping, and keep it covered in the fridge overnight. When you’re ready to bake, add the buttered topping and pop it in the oven. This makes it extra stress-free for holidays and gatherings.
What are the best add-ins for extra flavor?
Stir in a cup of diced ham, cooked bacon, or even steamed broccoli for extra heartiness and a pop of color. For some kick, try a pinch of cayenne or a handful of sliced green onions.
Can I use a different type Side Dish
Certainly! While sharp cheddar is classic for Cheesy Potato Casserole, mixing in Monterey Jack, Gruyere, or pepper jack adds new layers of flavor. Use what you love or a blend for a more complex cheesy experience.
Final Thoughts
Cheesy Potato Casserole is one of those dishes that invites second helpings and happy memories. Whether it’s blustery winter nights, festive feasts, or easygoing brunches, it always brings comfort and smiles to the table. Don’t be surprised if it becomes a much-requested favorite in your own kitchen!
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Cheesy Potato Casserole Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this rich and creamy Cheesy Potato Casserole that’s perfect for any occasion. With layers of hash browns, cheese, and a crunchy topping, this dish is a crowd-pleaser!
Ingredients
Main Casserole:
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 2 cups shredded sharp cheddar cheese
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- ½ cup chopped onion
- ½ cup unsalted butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping:
- 1 ½ cups crushed cornflakes or buttery crackers
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix ingredients: In a large bowl, combine hash browns, cheese, cream of chicken soup, sour cream, onion, melted butter, garlic powder, salt, and pepper. Mix well.
- Spread mixture: Spread the mixture in the baking dish.
- Prepare topping: In a small bowl, toss cornflakes or crackers with melted butter. Sprinkle over the casserole.
- Bake: Bake uncovered for 45-50 minutes until golden brown.
- Rest and serve: Let it rest for 5-10 minutes before serving.
Notes
- This casserole is versatile and great for gatherings.
- For a vegetarian option, use cream of mushroom soup.
- Enhance with diced ham or bacon for added flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 45 mg
