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!
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!
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!
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.
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!
- Mix main ingredients (per recipe below) in a casserole dish.
- Combine cornflake crumbs with butter and sprinkle over casserole
- 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.
Easy Cheesy Casseroles
- Homemade Mac and Cheese Casserole – 5-star rating!
- Hashbrown Breakfast Casserole – make ahead
- Cheesy Broccoli Casserole – add chicken or ham to make it a full meal
- Twice Baked Potato Casserole – cheesy & creamy
- Overnight Sausage Breakfast Casserole – great make-ahead meal
- Funeral Potatoes – a crowd favorite
- Sausage Cheddar Breakfast Strata – loaded with sausage, cheese, and peppers
Did you love this Cheesy Potato Casserole? Be sure to leave a rating and a comment below!
Equipment
Ingredients
- 32 ounces shredded potatoes defrosted if frozen
- 10 ½ ounces condensed cheddar cheese soup or cream of mushroom soup
- 1 cup shredded sharp cheddar cheese
- ⅔ cup sour cream
- ¼ cup butter melted
- ¼ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Topping
- 1 cup cornflakes
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F.
- Combine all ingredients (except toppings) in a casserole dish and mix well.
- Gently break up cornflake crumbs and toss with melted butter.
- Sprinkle topping over casserole and bake uncovered for 35-40 minutes or bubbly and topping is golden.
Notes
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I keep seeing these recipes that say recipe below. Where is the recipe? Excuse my lack of reading the page.
Hi Dennis, you can find the recipe but scrolling down on the page or by using the “jump to recipe” button at the top of the page. We add the (recipe below) portion so people know that ingredient quantities and detailed instructions can be found towards the bottom of the page. I hope that helps!
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.
I am not aware of other measurements, but increasing them to make it more creamy should work! Enjoy Jackie!
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!
So happy you enjoyed this recipe, Jessica!
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
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!
How can I save the recipes I want?
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!
Can I freeze leftovers? How long do left overs last in fridge?
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.
Instead of corn flakes for topping, I always use crushed potato chips…. yummo!
Oooo, good idea Sue!
CANT WAIT TO TRY THIS.
This sounds delicious and perfect for Dinner -on -the-grounds at church. Awesome!