Anytime is a good time for a cheesy potato casserole!
This creamy and savory dish with a crunchy topping is an excellent opportunity to use up those bits of leftover ham, roast chicken, or breakfast sausage.
Ready-made ingredients like frozen diced hash browns, canned soup, and pre-shredded cheese save on time, energy, and clean up!
Cheesy Potato Casserole
- Make this uber-easy potato casserole with ingredients that are likely already on hand, just prep, pour, and bake! Or, prep the casserole and topping separately up to two days ahead, then top and bake as directed.
- Always a hit at a potluck, cheesy potato casserole is a budget-friendly, crowd-pleasing delicious dish! Keep it warm in a crock pot and let guests help themselves! Don’t forget to offer small bowls of sour cream, salsa, ketchup, sliced green onions, sliced black olives, or green chiles!
- Potato cheese casserole is a great dish for using up leftover veggies, meat, or cheese and it’s even better for sneaking in veggies for picky eaters!
Ingredients and Variations
Serve this hearty dish for breakfast, brunch, lunch, or dinner because it goes with everything from eggs to chicken or beef!
POTATOES: Diced potatoes make this dish hearty and gives it texture; however regular shredded hash browns or even leftover mashed potatoes can be used.
CHEESE: Sharp cheddar has a robust flavor in this dish, but milder flavored cheeses like a Mexican blend, mozzarella, or Monterey Jack will work, or try a combination of what’s in the fridge!
SAUCE: Canned soup is so versatile! Try other soups like cheddar cheese or even cream of mushroom, if desired. Sour cream can be replaced with Greek yogurt for fewer calories and a tangier taste.
SEASONINGS: Salt and onion powder bring up the flavors, but for a new twist, stir in your favorite taco, chili, or Italian blends.
EXTRAS: Make cheesy potato casserole with chopped breakfast sausage links, diced ham, or bacon pieces or add leftover veggies.
How to Make Cheesy Potato Casserole
Cook this potato casserole with cheese anytime you need a quick side that goes with anything!
- Mix the casserole ingredients together and pour into a prepared baking dish (as per the recipe below).
- Prepare topping and spoon it evenly over the top of the casserole.
- Bake until bubbly and golden brown. Cool before serving.
Serve with blueberry muffin bread or a hearty hunk of homemade bread.
Storing Tips & Tricks
- Keep leftover cheesy potato casserole covered in the refrigerator for up to 4 days and reheat portions in the microwave or under the broiler.
- Portions can be frozen in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator and reheat as directed.
More Potato Recipes
Cheesy Potato Casserole
- ⅓ cup butter melted
- 2 cups sour cream
- 1 can cream of chicken soup
- 1 teaspoon salt
- 1 teaspoon onion powder
- 2 cups cheddar cheese shredded
- 24 ounces frozen diced hashbrowns thawed (cubes, not shredded)
- ½ cup butter melted (1 stick)
- 3 cups corn flakes slightly crushed
- Preheat the oven to 350°F degrees.
- In a large mixing bowl, combine the ⅓ cup of melted butter, sour cream, cream of chicken soup, salt, and onion powder. Stir in the shredded cheddar cheese and thawed diced hash browns.
- Pour the mixture into a 9×13 inch glass baking dish greased with non-stick cooking spray.
- In a medium mixing bowl, combine the ½ cup of melted butter and crushed corn flakes. Stir until the corn flakes are coated in the butter. Spoon the corn flake mixture over the casserole.
- Bake the casserole uncovered for 45 minutes until it is bubbly and golden brown around the edges. Cool for 5-10 minutes before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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