Easy Cheesy Potato Casserole
If you love potatoes and need a quick side dish, try this easy potato casserole made with hash browns. It is sure to become a family favorite!
I love potatoes. Always have and always will. Growing up, my Mom made a potato casserole that we loved. When I married my husband, I discovered his mom made the same potato casserole and he REALLY loved it. This potato casserole has become a classic standby for our family.
You can serve this potato casserole with any of your favorite meals like meatloaf, pork chops, meatballs, pork tenderloin, ham or pot roast. We always make this cheesy potato casserole for Thanksgiving, Christmas and Easter dinner, along with my cheesy crock pot corn.
I’ve heard this recipe called funeral potatoes before because I think in the Midwest, many church ladies brought this potato casserole to funeral dinners. It’s quick to make, delicious and easy to serve to a crowd. Truly, it is comfort food at it’s finest.
Here is how we make our cheesy potato casserole.
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Potato Casserole Ingredients:
- 2 pounds cubed hash browns, thawed
- 1/2 cup butter, melted
- 1 can cream of chicken soup
- 2 cups sour cream (1 pint)
- 2 cups shredded cheddar cheese
- 2 tablespoons dried minced onion
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups crushed corn flakes (for the topping)
- 1/4 cup melted butter (also for the topping)
How to Make Cheesy Potato Casserole:
Preheat the oven to 350 degrees.
In a large bowl, dump your 32 ounce / 2 pound bag of thawed hash browns. Pour 1/2 cup melted butter over the hash browns. Stir in 1 can cream of chicken soup and 2 cups sour cream.
Next, stir in 2 cups shredded cheddar cheese. Add in spices – 2 tablespoons minced onion, salt and pepper. Stir until completely combined.
Pour casserole into a glass 9×13 pan.
Next, prepare your topping. You can make potato casserole without the topping (my mom always did) but the topping? It makes these potatoes even more delicious!
In a small sauce pan, melt 1/4 cup butter. Stir in 2 cups crushed corn flakes and cook over low for just a couple minutes until the corn flakes are coated in butter and slightly crispy.
Spoon the cornflake topping evenly over the potato casserole.
Bake at 350 degrees for 60 to 90 minutes. At 60 minutes, your potatoes will be ready to serve. If you want your potatoes extra soft, continue baking longer for up to 90 minutes.
Enjoy your delicious cheesy potatoes!
Here are a couple other questions I have been asked about cheesy potato casserole.
Yes! Yes, you can! If you like the flavor of onions and peppers, feel free to use the o’brien style potatoes rather than southern style. You can also use half the amount of dried onion flakes as well.
I usually use medium or sharp cheddar. Cheddar is typically used in potato casserole, but you can use colby cheese in a pinch as well.
You can – and some people prefer that. Just know that the texture of the finished potatoes will be different. If you use shredded potatoes, the cook time of 1 hour will be plenty. No need to cook longer.
Of course! I often mix up this potato casserole using frozen potatoes in the morning and let it sit in the fridge until I am ready to bake at dinner time. You can even mix it up the day before, which is a time saver on busy holidays.
Easy Cheesy Potato Casserole
If you want a comforting side dish that everyone loves, try this easy cheesy potato casserole.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
Ingredients
- 2 pounds (32 ounces) frozen cubed hash brown potatoes, thawed
- 1/2 cup butter, melted
- 1 (10.5 oz) can cream of chicken soup
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- 2 tablespoons dried minced onion
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups crushed corn flakes (for the topping)
- 1/4 cup butter, melted (for the topping)
Instructions
-
Preheat the oven to 350 degrees.
-
Pour the 2 pound bag of hash browns into a large bowl.
-
Pour 1/2 cup melted butter over the hash browns.
-
Stir in 1 can cream of chicken soup and 2 cups sour cream. Stir until combined.
-
Next, stir in 2 cups shredded cheddar cheese.
-
Add in spices – 2 tablespoons minced onion, salt and pepper. Stir until completely mixed together.
-
Pour the potato casserole into a glass 9×13 pan.
-
In a small sauce pan, melt 1/4 cup butter. Stir in 2 cups crushed corn flakes and cook over low for just a couple minutes until the corn flakes are coated in butter and slightly crispy.
-
Spoon the cornflake topping evenly over the potato casserole.
-
Bake at 350 degrees for 60 to 90 minutes. At 60 minutes, your potatoes will be ready to serve. If you want your potatoes extra soft, continue baking longer for up to 90 minutes.
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Enjoy your cheesy potato casserole!
