There’s something incredibly comforting about a warm dish loaded with melted cheese and tender potatoes — that’s exactly what makes this Cheesy Potato Casserole Recipe so special. It’s the perfect balance of creamy, crispy, and downright satisfying, and I promise it’ll quickly become a go-to side or even a main on cozy nights.
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Why You'll Love This Recipe
From first bite to last, this cheesy potato casserole has that unbeatable combination of creamy center and a crunchy, golden topping that I just can’t get enough of. Every time I make it, friends ask for the recipe — trust me, you’ll be glad you made it too.
- Simply Delicious: The mix of sour cream, cheddar cheese, and cream of chicken soup creates a luscious, savory sauce that coats every potato shred perfectly.
- Crispy Topping Love: The buttery corn flakes on top give a crunchy finish that contrasts the creamy potatoes so beautifully.
- Easy to Make: Just a handful of ingredients and straightforward steps mean you’ll have this casserole ready without any fuss.
- Versatile Crowd-Pleaser: Whether it’s a holiday, potluck, or weeknight dinner, this recipe blends right in and pleases every time.
Ingredients & Why They Work
Every ingredient here plays its part to make the magic happen. I always pick sharp cheddar for bold flavor, and frozen shredded potatoes save so much prep time without sacrificing taste. Here’s why these ingredients come together so well.
- Butter: You’ll use some to saute the onions and extra melted butter to coat the corn flakes — helps get that rich flavor and crispy topping.
- Green Onions: These add a subtle freshness and a mild onion flavor that perks up the whole dish.
- Sour Cream: This adds tanginess and creaminess that balances out the cheese and potatoes beautifully.
- Cream of Chicken Soup: Your secret weapon for depth and a velvety texture that brings the casserole together.
- Sharp Cheddar Cheese: This cheese melts into creamy gold goodness — don’t skimp on the sharpness for that classic taste.
- Frozen Shredded Potatoes: I usually grab a whole 26 to 28-ounce bag — no need to thaw, just toss them right in.
- Corn Flakes: Lightly crushed and mixed with melted butter for the topping, they create that perfect crispy crust.
Make It Your Way
This casserole recipe is a fantastic base for all sorts of delicious tweaks. I like to play with what I have on hand — sometimes adding crispy bacon bits or swapping green onions for chives gives it a subtle but lovely twist.
- Vegetarian Variation: Skip the cream of chicken soup and substitute with cream of mushroom soup or make a homemade white sauce to suit your preferences.
- Seasonal Add-ins: Toss in some sautéed mushrooms or diced roasted red peppers for an extra burst of flavor and color.
- Cheese Feel: Mix in some mozzarella or pepper jack for a gooey, spicy change.
- Shortcut Tips: If time’s tight, you can prep the topping ahead and keep it ready to sprinkle before baking.
Step-by-Step: How I Make Cheesy Potato Casserole Recipe
Step 1: Sauté the Green Onions for Flavor Base
Start by melting ¼ cup of butter in a skillet over medium heat. Add the chopped green onions and let them cook for about 3 minutes until they soften and release their aroma. This step is key—it brings a subtle onion sweetness without overpowering the casserole.
Step 2: Combine the Creaminess
To the softened onions, stir in the sour cream and cream of chicken soup. Keep stirring gently until the mixture is well combined and starts to bubble slightly — this ensures the flavors marry beautifully. Then, fold in the shredded cheddar cheese and cook until it melts into a luscious sauce.
Step 3: Add the Potatoes and Assemble
Remove the sauce from heat and immediately add your frozen shredded potatoes. Stir them well so every shred is coated with that cheesy, creamy goodness. Then pour the mixture into a lightly greased 9x13-inch casserole dish, spreading it out evenly.
Step 4: Prepare the Crunchy Topping
In a small bowl, combine the crushed corn flakes with ½ cup of melted butter, stirring to coat every flake. Spread this mixture evenly over the potato layer for that irresistible crispy top.
Step 5: Bake and Enjoy
Pop your casserole into the oven preheated to 350°F and bake for 40 to 45 minutes, or until the center is hot and bubbly and the topping turns golden brown. I always keep an eye during the last few minutes to prevent the topping from burning—it smells so good that can happen quick!
Top Tip
I’ve made this cheesy potato casserole many times, and here are a few tips that always help me hit that perfect balance of creamy and crunchy every time.
- Don’t Overmix the Potatoes: When adding the shredded potatoes to the sauce, stir gently just until coated — too much stirring breaks down the potatoes and can make the casserole dense.
- Use Sharp Cheddar Cheese: It melts nicely and gives that deep, tangy flavor that mild cheeses lack.
- Watch the Topping: Keep an eye on the corn flakes during baking; if they’re browning too fast, loosely cover with foil for the last 10 minutes.
- Optional Pre-Cook: Lightly thawing frozen potatoes cuts down bake time and helps remove excess moisture, but I don’t always do this when short on time.
How to Serve Cheesy Potato Casserole Recipe
Garnishes
I love a sprinkle of fresh chopped parsley or extra green onions on top to bring a pop of color and a little brightness. Sometimes, a dollop of sour cream on the side makes it feel even more indulgent.
Side Dishes
This casserole pairs wonderfully with roasted chicken or grilled sausages, but I’ve also served it alongside a simple green salad or steamed veggies to balance the richness.
Creative Ways to Present
For special occasions, I sometimes make individual ramekin-sized casseroles that bake up with a sweet little crunchy dome — they’re perfect plated for guests and feel extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover leftovers tightly with plastic wrap or transfer to an airtight container. Stored in the fridge, it’s best eaten within 3 days to keep the flavors bright and the topping somewhat crispy.
Freezing
The casserole freezes well if you prep it up to just before adding the corn flake topping. When you’re ready, thaw it in the fridge overnight and then add the topping before baking—it tastes almost like freshly made!
Reheating
I reheat leftovers in a 350°F oven, covered loosely with foil to prevent drying out, for about 20 minutes until warmed through. For the topping, if it softens in the fridge, a few extra minutes uncovered brings back the crisp.
Frequently Asked Questions:
Absolutely! If you prefer fresh, peel and shred your potatoes, then pat them dry to remove excess moisture. You'll want to reduce the baking time to about 30 minutes since fresh potatoes cook faster than frozen.
A great substitute is cream of mushroom soup, which keeps the casserole creamy and flavorful. Alternatively, you can make a simple homemade white sauce using butter, flour, and milk if you want control over the ingredients.
To maintain crispiness, avoid covering the casserole tightly right after baking. Let it cool uncovered for a few minutes before serving. If reheating leftovers, bake uncovered to revive the crunch.
Yes! You can assemble the casserole the day before, but wait to add the corn flake topping until just before baking. Keep it covered tightly in the fridge and then bake as usual when you’re ready to serve.
Final Thoughts
This Cheesy Potato Casserole Recipe feels like a cozy hug in food form — rich, comforting, and pretty straightforward to make. Whether you’re feeding a crowd or craving a satisfying side for dinner, it won’t disappoint. I hope you give it a try and enjoy every cheesy, crunchy bite as much as I do!
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Cheesy Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
A creamy, cheesy potato casserole topped with a crunchy corn flakes crust, perfect as a comforting side dish for any meal. This recipe uses frozen shredded potatoes combined with sour cream, cream of chicken soup, and sharp cheddar cheese for a rich and flavorful dish baked to golden perfection.
Ingredients
Main Ingredients
- ¼ cup butter
- 4 green onions, chopped
- 1 cup sour cream
- 10 oz can cream of chicken soup
- 2 cups sharp cheddar cheese, shredded
- 6 cups frozen shredded potatoes (approximately one 26oz-28oz bag)
Topping
- ½ cup butter, melted
- 3 cups corn flakes, lightly crushed
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it's ready for baking the casserole.
- Sauté Onions: In a skillet, melt ¼ cup butter over medium heat. Add the chopped green onions and sauté for about 3 minutes until they become soft and fragrant.
- Combine Cream and Cheese: Stir in the sour cream and cream of chicken soup into the skillet with the onions, mixing until the mixture is combined and starts to bubble. Then, add the shredded cheddar cheese and stir until it melts completely.
- Add Potatoes: Remove the skillet from heat and fold in the frozen shredded potatoes, making sure they are fully coated with the creamy mixture.
- Prepare Casserole Dish: Lightly grease a 9x13 inch casserole dish. Pour the potato mixture into the dish and spread evenly.
- Make Topping: In a separate bowl, mix the crushed corn flakes with the melted butter until all the flakes are well coated.
- Add Topping: Evenly spread the buttered corn flakes over the potato mixture in the casserole dish.
- Bake: Place the casserole in the preheated oven and bake for 45 minutes, or until the center is hot, bubbly, and the topping is golden brown.
Notes
- You can substitute frozen shredded potatoes with freshly shredded potatoes; reduce baking time to 30 minutes accordingly.
- To freeze the casserole, prepare up to the step before adding corn flakes. Freeze in an airtight container. When ready to bake, add the topping and increase baking time until the center is hot and bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 45 mg
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