This Cheesy Potato Casserole is a side dish you can serve at breakfast, brunch, or even dinner! Made with hash browns and loads of cheese, nobody can pass up a serving of this homemade potato casserole.
Why You’ll Love This Cheesy Potato Casserole Recipe
You can never have enough breakfast casserole recipes – they’re so easy to make, and they always fill you right up. Here are just a few reasons to fall in love with this cheesy potato casserole:
- So Easy: This recipe only has 15 minutes of prep time – the rest is hands off while it bakes in the oven. This is a great dish to make when you have other dishes to make for brunch, of if you just want to enjoy a nice cup of coffee by yourself.
- Great For Breakfast or Dinner: Cheesy potato casserole is great any time of day and pairs with just about anything. Who doesn’t love cheesy hashbrowns!? We usually make it for breakfast or brunch and enjoy leftovers as a side with dinner. It’s pretty awesome with a juicy steak or tender piece of chicken!
- Budget Friendly: Too often, recipes include really expensive or hard to find ingredients. That’s not the case here! In fact, you can probably shop from your pantry and freezer without needing to go to the store at all.
If you love creamy cheesy casseroles as much as we do, be sure to check out our recipe for sweet potato casserole (you’ll love those marshmallows!) and creamy brussels sprouts bake. If you’re craving some meat with your potatoes, you’ll be a huge fan of our loaded potato and meatloaf casserole!
What You’ll Need
We use simple, easy to find ingredients for the cheesy potato casserole. We bet you have most of these already in your pantry and freezer! Scroll down to the recipe card at the end of this post for exact amounts.
- Butter
- Onion: We really like sweet yellow onion for this dish, but you can use a white onion or shallots as well.
- Garlic: Fresh minced garlic will give the best flavor.
- Sour Cream
- Cream of Chicken Soup
- Frozen Shredded Hash Brown Potatoes
- Cheese: Shredded sharp cheddar is awesome in this cheesy potato casserole!
- Salt and Pepper
- Toppings: This are optional, but they make a big difference in the overall taste and presentation. Grab some corn flakes or Ritz crackers and butter.
How to Make Cheesy Potato Casserole
Making this cheesy potato casserole recipe is no sweat at all. After you sauté the onions, essentially all you have to do is mix the other ingredients together, add the topping, and then bake it. Check out the recipe card for detailed directions.
- Prepare: Preheat the oven to 350°F and grease a 13×9 dish.
- Sauté Onions: Melt some butter in a large skillet and cook your onion until it turns translucent. Add the garlic and cook for another 30 seconds until it smells amazing. Remove from the heat.
- Mix: Mix together all the remaining ingredients in a large bowl and stir until it’s nicely blended. Fold in the cooked onions and pour into the baking dish.
- Topping: Crunch up your Ritz crackers into a bowl with melted butter. Sprinkle the mixture evenly over the top of the casserole.
- Bake: Bake for 40 to 45 minutes, or until bubbly and the top is browned. Serve hot!
Tips and Variation Ideas
This cheesy potatoes casserole is super easy to make, but it’s always helpful to have some tips and ideas to change things up.
- How to Use Fresh Potatoes: If you use fresh potatoes, you’ll want to peel them, cut them into cubes, and parboil them before proceeding with the recipe. This definitely takes a lot more time than using frozen hash browns, but it can be fun if you have the time!
- Make It Ahead: If you hold off on adding the topping, you can refrigerate the uncooked casserole and then bake it with the topping when you’re ready to eat.
- Add Some Meat: This cheesy potato casserole can easily be served as a main course if you add in some ham, bacon, or chicken. Mix it in with the rest of the casserole ingredients and then make as directed.
- Add Some Veggies: Casseroles are a great way to sneak in some veggies for those picky eaters at home. Since it’s filled with so many cheesy potatoes, they probably won’t even notice them at all! Our favorites to add are small broccoli florets, spinach, and frozen peas.
- Crushed Chips vs Crackers: If you’re not a fan of Ritz crackers (or just don’t have any), you can crumble up some crushed chips on top (like Lays) instead. Crushed corn flakes are also a great option.
What to Serve With Cheesy Potato Casserole
If you add some meat and veggies to this cheesy potatoes casserole, it really does become a complete meal on it’s own. But as it’s written, this dish is a great side for a brunch gathering or holiday breakfast. We love pairing this with some breakfast enchiladas and a nice portion of oven baked bacon. Some baked goods would also be pretty great to have on hand to munch on! Some of our favorites are banana muffins, cinnamon sugar donuts, and french toast sticks! When you’re ready to sit back and relax after all that food, do it with a fabulous cup of dalgona coffee.
How to Store and Reheat Leftovers
Since this cheesy potatoes casserole makes so much food, it’s a good thing the leftovers taste amazing! Here’s how to store and reheat them.
- Refrigerate: Place your leftovers in an airtight container in the fridge for about 2-3 days. The topping will get a little soft, but it’s still delicious.
- Reheat: Pop your leftovers in the oven at 350°F for 10-15 minutes or simply put them in the microwave for a minute. Just be sure that your serving is hot throughout!
- Freeze: You can definitely freeze this cheesy potatoes casserole, but we highly recommend doing so without the topping. When you’re ready to reheat, let the casserole thaw overnight in the fridge and then sit out at room temperature for about a half hour. Then, go ahead and add the topping and bake again until nice and warm.
More Easy Casserole Recipes
- Creamy Ham Casserole
- The Best Green Bean Casserole
- Mexican Casserole
- Meatball Sub Casserole
- Overnight Bacon And Sausage Breakfast Casserole
Cheesy Potato Casserole
Ingredients
For the Casserole:
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- 1 pint 16 oz sour cream
- 1 can, 10 oz condensed cream of chicken soup
- ½ cup butter, melted
- 1 teaspoon freshly crack black pepper
- 1 bag, 30 oz frozen shredded hash brown potatoes, partially thawed
- 2 cups 8 oz shredded cheddar cheese
For the Topping:
- 3 cups cornflakes, or crushed ritz crackers
- ½ cup butter, melted
Instructions
- Preheat the oven to 350°F. Grease a 13×9 dish.
- In a large sauté pan over medium-high heat, melt butter. Add onion and cook until translucent, about 5-7 minutes. Add garlic and cook for 30 seconds. Remove from heat.
- In a large bowl, combine all remaining ingredients: sour cream, cream of chicken soup, 1/2 cup melted butter, black pepper, shredded hash brown potatoes and shredded cheddar cheese; stir until well blended. Fold in cooked onion mixture. Pour into prepared baking dish.
- In a medium sized bowl, combine cornflakes and melted butter. Sprinkle evenly over the top of the casserole.
- Bake for 40 to 45 minutes, or until bubbly and the top is browned. Serve hot!
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