This post may contain affiliate links. Please read our disclosure policy.
Cheesy Potatoes! Who can resist? Definitely not me! This is a recipe for the classic creamy, cheesy hashbrown potato casserole with sour cream and cheddar, along with a buttery cornflake topping for a golden, crunchy finish. Bliss!
Pin this recipe now to save it for later
Pin RecipeThe One Casserole EVERYONE Loves
This cheesy side dish recipe goes by many different names: cheesy potatoes, funeral potatoes, and hashbrown casserole are just a few. But whatever you call it, you know when you see this side dish on the table, you’re going to want to save a BIG spot on your plate for it.
I remember my mom pulling this amazing cheesy potatoes casserole out of the oven for Easter, Thanksgiving and Christmas and I couldn’t wait to dig into all that melty cheesy goodness. It was the stuff that legends are made of!
Tips and Variations for Cheesy Potato Casserole
It’s hard to go wrong with this recipe, but I’ve got some pointers to make sure it turns out perfect, along with some ideas to help you put your own spin on it.
- Use your favorite frozen hashbrown potatoes. As you can see here, my family loves the cubed hashbrowns so that’s what I use, but you can use shredded if that’s your family’s tradition.
- Switch up the soup. Cream of celery and cream of potato soup also work. (I’ve also heard of people using cream of mushroom, although to be honest, I think I’d save that for Slow Cooker Green Bean Casserole.)
- Make it ahead. Assemble your cheesy potatoes up to a day ahead, cover, and refrigerate. When you’re ready to bake, bring it to room temperature for about 15 minutes before popping it in the oven. This makes it perfect for holidays or big family gatherings when you need to prep dishes in advance without sacrificing flavor or texture.
More Topping Options for Potato Casserole
Everyone’s favorite part of this cheesy side dish isn’t the potatoes themselves but the buttery, crunchy topping! I use cornflakes, but you can use what you have on hand at home, too! Here are some alternatives:
- Ritz crackers
- French-fried onions
- Breadcrumbs or panko
- Crushed potato chips
- Cheese
- Rice Krispies
Storage and Reheating
Refrigerator:
- Cool Completely: Let the casserole cool to room temperature before storing.
- Refrigerate: Transfer leftovers to an airtight container, or cover the baking dish tightly with plastic wrap or foil. Store in the fridge for up to 3–4 days.
To Reheat:
- Oven: Preheat the oven to 350°F. Cover the casserole with foil and heat for 20–30 minutes, or until warmed through. Removing the foil for the last 5 minutes helps to crisp up the top layer.
- Microwave: For individual servings, reheat in the microwave on medium power for 2–3 minutes. Stir halfway through to ensure even heating.
Freezer:
- Before Baking: If you plan to freeze the casserole before baking, assemble it in a freezer-safe dish. Cover tightly with plastic wrap and foil. Freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as usual.
- After Baking: To freeze leftovers, cool completely, then portion into airtight, freezer-safe containers. Freeze for up to 2 months.
More Recipes for Creamy, Cheesy Potato Lovers
- For a breakfast version of this recipe, you can make my Cheesy Breakfast Potato Casserole!
- Scalloped Potatoes are always a welcome addition to any dinner table.
- This Hashbrown Casserole recipe is a copycat version of the Cracker Barrel favorite!
- Serve these Au Gratin Potatoes for holidays and Sunday evening dinners. Delicious!
Cheesy Potatoes Recipe
Ingredients
- 2 lb bag frozen hash browns
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup sour cream
- 1 stick unsalted butter – melted
- 2 cups grated cheddar cheese
- salt & pepper to taste
Topping
- 1 stick butter – melted
- 2 cups corn flakes
Instructions
- Preheat over to 375 degrees.
- Mix first 6 ingredients together in a large bowl.2 lb bag frozen hash browns, 1 (10.5 ounce) can cream of chicken soup, 1 cup sour cream, 1 stick unsalted butter – melted, 2 cups grated cheddar cheese, salt & pepper to taste
- Add cheesy potatoes to a 9×13 baking dish.
- Melt 1 stick of butter and pour over cornflakes in a small bowl – mix well.1 stick butter – melted
- Add cornflakes mixture evenly to the top of the casserole2 cups corn flakes
- Bake uncovered for 35-40 minutes until casserole is hot and bubbly.
Yum!! So delicious and love the crunch that the topping adds. This recipe is so versatile and you could easily add some veggies to it as well.
These were delicious and so so easy
To make !
Very easy and a big hit with my family
Could u use this recipe but for baked Mac n cheese? Subing potatoes with macaroni?
This recipe is trash. 2 pounds frozen potatoes to 1 cup of sour cream and 1 can of cream of chicken. Bro do you realize how much 2lbs is. This made a huge mess not to mention it doesn’t even all fit in a 9×13 dish. WAY TOO MUCH POTATOES
Hi! Just a few comments. You don’t mention if it’s salted or unsalted butter. You also don’t mention the size of cream of chicken soup. Thought that would be helpful!
Thank you, Kay! We updated the recipe card. We hope you enjoyed it!
That’s a couple of things.Sorry couldn’t help it.
Delicious and super easy to make. Made a day ahead, minus the corn flakes, and it turned out great!!!
We’re so happy to hear it, Heather! Did you add the cornflakes the next day?
Love this recipe!
I to prep multiple batches (without baking) and freeze for a big gathering im hosting in a couple weeks. Do you recommend leaving off the cornflakes until thawed and right before baking?
I dont want to put them on prior to freezing and have them turn soggy when thawed. What do you recommend?
We’re so glad you enjoy it, Paige! Yes, we recommend leaving off the cornflakes until baking. This will keep them crisp!
Do you let your potatoes slightly thaw before adding the rest of the ingredients?
If they’re clumped together, you might need to. Otherwise, you can mix it all up right away!
We’d love to know how it turns out for you!
Can this be made in the crockpot?
We recommend making these crockpot cheesy potatoes instead!
Can these be made in roaster? Temp and how long would you recommend if so.
Skip any onions mentioned. Instead use 2 tablespoons of dried minced onion. THAT is what brings this whole recipe to be not only good but fantastic. Try it!
Thanks for the feedback, Frances!
These are the best!!!! I have a granddaughter who doesn’t eat much here but when I made these…OMG she loved them and asked me if I would make them every time she comes!! Delicious!
My family hates the texture of onions so I sub french onion dip for the sour cream and onions. I make this for every bbq, its a favorite of our family.
I recommend that you thaw out the hashbrowns before hand. After a hour it was still cold inside
Yes, thaw hash browns! I always make these for family get togethers and there are never any leftovers. sometimes substitute French onion dip, or chive dip for the sour cream. Toss in some leftover ham and you have a main meal. It’s a win-win with this recipe.
Been making this recipe for 40 years, I add sautéed chopped onions, garlic and onion powder, love the corn flakes on top.
I give it 5 stars using frozen shredded potatoes and crushed potato chips on top. The chips are buttery anyway, so you don’t need to add more butter to them. So much better than corn flakes.
Hi! I would like to make this but just for a regular small family dinner. I’m wondering what size of baking dish should I use and do I cut the recipe in half and for how long the cooking time will be? 🙂 Thank you very much.
When I’m making these for 2 to 4 people, I make the recipe as written, but divide it in half and freeze 1/2. It freezes well. Just thaw out in the fridge a day or two before you want to use it. I have different sizes of Pyrex baking dishes, so I use the smaller ones when I’m going to freeze half of it. The disposable foil pans are also convenient for freezing.
Made this for Easter. Used cream of onion soup instead of chicken and Panko bread crumbs instead of corn flakes. Turned out absolutely delicious. Received many compliments from my family. Thanks for sharing, this one’s a keeper.
I know this is supposed to be easy, but I actually offered to bring a potato dish because I had potatoes! Can I just use fresh potatoes or will that mess up the cook time?