Cheesy Potato Casserole

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Cheesy Potato Casserole is a hearty, savory side dish; perfect for breakfast, brunch, lunch, or dinner! 

This casserole is made extra quick with shredded hashbrowns so you can skip the peeling and chopping! Bake it all together until golden and bubbly!
baked over the top view of Cheesy Potato Casserole

Why I Love This Recipe

We love this recipe because it takes mere minutes to prepare and pop in the oven!

It uses simple ingredients and can be served for any meal of the day from breakfast to dinner.

It’s extra super cheesy and I never have leftovers if we bring it to a potluck!

This casserole is super versatile and you can switch it up by adding any kind of cooked meat and veggies including leftovers of almost anything in your fridge!
Cheesy Potato Casserole ingredients in bowls

Ingredients & Variations

This recipe uses simple ingredients and is so easy to make!

POTATOES This recipe uses shredded potatoes but any kind of frozen hashbrowns will work great.

CHEESE Sharp Cheddar is best in this dish, it really gives the casserole that strong cheesy flavor. Try Monterey Jack, mozzarella or Havarti to switch it up a bit!

Cheesy Potato Casserole ingredients in a casserole dish before mixing

SAUCE Condensed cheddar cheese soup is added but any ‘cream of’ soup you have on hand works! You can also make homemade condensed cream of mushroom to use in this recipe if you prefer!

Sour cream adds a bit of tang and creaminess, try plain Greek yogurt in place if it’s what you have on hand.

SEASONINGS Garlic powder and onion powder are my go-to in this recipe. Add cajun seasoning or taco seasoning to kick it up a notch!

Optional Additions

This casserole is so versatile. Use any leftovers or extra ingredients you have on hand!

 MEAT Breakfast sausage, leftover ham, bacon, ground beef, or chicken.

VEGGIES Diced bell peppers, broccoli or cauliflower florets, yellow or green onion, leftover zucchini, or diced tomatoes.

Cheesy Potato Casserole in a casserole dish before baked

How to Make Potato Casserole

This casserole is easy to prep and easy to bake. Just pop in the oven and bake until bubbly & golden brown!

  1. Mix main ingredients (per recipe below) in a casserole dish.
  2. Combine cornflake crumbs with butter and sprinkle over casserole
  3. Bake until the top is bubbly and golden brown!

Top with jalapenos, green chiles, salsa, ketchup or sour cream!

MAKE AHEAD: Prepare as directed leaving the topping in a separate container. Refrigerate up to 48 hours before baking. Sprinkle the topping on and bake as directed.

Cheesy Potato Casserole with a portion taken out

Easy Cheesy Casseroles

Did you love this Cheesy Potato Casserole? Be sure to leave a rating and a comment below! 

Cheesy Potato Casserole with a portion taken out
5 from 15 votes
Review Recipe

Cheesy Potato Casserole

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
This Cheesy Potato Casserole is the perfect side dish when serving a crowd!


  • 32 ounces shredded potatoes defrosted if frozen
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • cup sour cream
  • 10 ½ ounces condensed cheddar cheese soup or cream of mushroom soup
  • 1 cup sharp cheddar cheese shredded
  • ¼ cup butter melted
  • ¼ cup milk


  • 2 tablespoons melted butter
  • 1 cup cornflakes

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  • Preheat oven to 350°F.
  • Combine all ingredients in a 9x13 pan and mix well.
  • Gently break up cornflake crumbs and toss with melted butter.
  • Sprinkle over casserole and bake uncovered for 35-40 minutes or bubbly and topping is golden.

Recipe Notes

Any kind of frozen hashbrowns will work great in this recipe.
If you don't have condensed cheddar cheese soup, any 'cream of' soup you have on hand works!
MAKE AHEAD: Prepare as directed leaving the topping in a separate container. Refrigerate up to 48 hours before baking. Sprinkle the topping on and bake as directed.

Nutrition Information

Calories: 413, Carbohydrates: 37g, Protein: 10g, Fat: 26g, Saturated Fat: 15g, Cholesterol: 66mg, Sodium: 570mg, Potassium: 732mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1003IU, Vitamin C: 14mg, Calcium: 209mg, Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Breakfast, Casserole, Side Dish
Cuisine American
Cheesy Potato Casserole in a casserole dish and spoon in it with writing
cheesy potato casserole in a casserole dish being dished out on a plate beside it
cheesy potato casserole in a casserole dish with a banner with writing
cheesy potato casserole ingredients in a casserole dish with a title and closeup of casserole in a dish
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. I made this and the flavor is really good, however there was some different measurements on the main page and this one. I used the 2/3 cup sour cream and 1/4 cup of milk. It needed more creaminess so next time I will use the other measurement of 1 cup sour cream and 1 cup milk. I used a can of fiesta nacho soup and ritz crackers instead of potato chips. Also added a 4oz can of chopped green chilies.5 stars

    1. I am not aware of other measurements, but increasing them to make it more creamy should work! Enjoy Jackie!

  2. SO YUMMY! My family loves this recipe and I love how easy it is and also that there are no eggs, as we have an egg allergy. It is easy to switch up by making different additions. I highly suggest it for your next brunch or even breakfast for dinner, which we are doing tonight. Happy eating!5 stars

  3. Here in NY we call them a couple of different titles, ” Funeral potatoes ” as everyone always brings them to a funeral and the other one is ” Crack Potatoes” as they are addicting. I have made these for a long time. I have use crushed sour cream and onion potato chips, instead of cornflakes, which are great and I also have added chopped ham and even a chopped jalapenos or a can of chopped green chilies. Great dish for a dish to pass meal or any time

    1. You are so right, Sharon! These potatoes are so yummy, I can never get enough! I love those suggestions, I will have to try crushed chips on top!

    1. I suggest that you email the links to yourself and save them in a folder. You’ll see a little envelope that you can use to email the link. It’s a little bit below the recipe card. Click it and a screen will come up for you to send it to yourself. Hope. that helps!

    1. With the amount of dairy in this recipe, I am not sure it would do the best in the freezer Susan. But it will last in the fridge for up to 3 days.