If you are looking for an incredibly easy and delicious side that is great for any occasion – this cheesy potato casserole recipe is the perfect dish or you! This has been one of our go-to side dishes for every Thanksgiving meal, and is always a family favorite.
Whether serving as a complimentary dish for your Thanksgiving day feast or special occasion meal, or a tasty side dish with a simple Sunday supper, this cheesy potato casserole has it all. Big, bold cheesy flavor – and all made fast and easy.
Let’s face it, no matter what big meal we are preparing for, time is always at a premium. That is why it is so important to always have a few side dishes that can go together in a flash. And with little hassle or worry of them not turning out perfect every time.
That is exactly where this cheesy potato casserole comes through with flying colors. First off, no big dinner is ever complete without some type of potato making its way to the table. And when you combine it with cheese, what is to every worry about?
The crispy topping and the delicious mix of cheese and potatoes is loved by both kids and adults. In fact, in our house, there is usually a fairly big race to see who can put them on their plate first!
Fix It & Forget It!
But this casserole has so much more to offer than just great flavor. It also happens to fall smack dab in the middle of the perfect “fix it and forget it” side dish category.
The ingredients can literally go together in just 5 minutes, all without much fuss or prep time. And all that is left to do is to bake and serve. How much easier can it get?
Even more, if oven space is limited, you can fix it ahead of time and cook it in the crock pot. One thing is for sure, it will stay nice and warm until the last scoop is dished out.
Cheesy Potato Casserole Recipe
*Complete recipe instructions are located in a printable recipe card at the bottom of this article.
Ingredients – Cheesy Potato Casserole Recipe
- Frozen cubed or hash brown potatoes
- Unsalted butter
- Cream of chicken soup
- Can of cheddar soup
- Sour cream
- Onion, finely chopped
- Sharp cheddar cheese, shredded
- Ground black pepper
- Crushed corn flakes
- Unsalted melted butter
Instructions To Make Cheesy Potato Casserole Recipe
If you would like to use fresh potatoes, just wash, boil, cool, peel and shred the potatoes. If there is no time for that, as in most cases during the holidays, then thaw a bag of frozen potatoes – they work just fine. Place in a large bowl and set aside.
In a medium-saucepan mix and heat the butter, soup, sour cream, onion, salt and pepper.
Cook until the butter is melted and the sauce is smooth. Remove from the heat and stir in the cheese. The cheese does not have to be completely melted before adding to the potatoes.
Stir 2/3 of the mixture into the thawed potatoes and mix until the potatoes are coated.
Next, pour the mixture into a greased 9 x 13-inch baking dish or similar size baking dish. Spread with the remaining sauce.
Then sprinkle with top with the corn flake topping that consists of crushed corn flakes and melted butter. Now place the baking dish in a preheated oven and bake for 40 minutes, uncovered.
Remove the baking dish from the oven and let it sit for 5-10 minutes before serving.
A Great Idea For Leftovers – Cheesy Potato Casserole Recipe
Not that it usually will happen, but if there are leftovers, keep them around for a great little breakfast treat! The cheesy potatoes are excellent as a side to morning eggs, or when scrambled into a hash.
Add a little sausage, bacon or ham, and you have a complete breakfast skillet ready to go!
Mary and Jim
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- 32 oz. bag of frozen potatoes, I prefer cubed but shredded works just as well
- ¼ cup butter
- 1 can cream of chicken soup
- 1 can of cheddar soup
- 2 cups sour cream
- 1/3 cup onion, finely chopped
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup crushed corn flakes
- 2 tablespoons melted butter
- Place cornflakes in a bag and crush with your hands - no need for a rolling pin!
- To make the topping, mix crushed corn flakes with melted butter. Reserve for potato casserole topping.
- If you would like to use fresh potatoes you would just wash, boil, cool, peel then shred the potatoes. If there is no time for that, as in most cases during the holidays, then thaw a bag of frozen potatoes - they work just fine. Place in a large bowl and set aside.
- In a medium-saucepan mix and heat the butter, soup, sour cream, onion, salt and pepper. Cook until butter is melted and sauce is smooth. Remove from the heat and stir in the cheese. The cheese does not have to be completely melted.
- Stir 2/3 of the mixture into the shredded potatoes and mix until potatoes are coated. Pour into a greased 9 x 13-inch baking dish. Spread with remaining sauce.
- Sprinkle with corn flake topping.
- Bake at 350°F for 40 minutes, uncovered.
Recipe courtesy of Old World Garden Farms
Serving Size:1 grams
Amount Per Serving: Calories: 425Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 82mgSodium: 919mgCarbohydrates: 31gFiber: 2gSugar: 4gProtein: 12g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.