Cheesy Potato Casserole
Potatoes are a staple in many houses. They’re cheap and can be prepared in a lot of different delicious ways. From mashed potatoes to baked potatoes to fries and tots, potatoes are well loved, especially in my house.
One of my all-time, absolute favorite ways to make potatoes is this cheesy potato casserole recipe that I got from my mom. It was always a hit as a kid, and as I grew older and moved into my own home with my husband, I knew I needed this recipe. It’s easy to put together, so darn delicious, and a perfect dish to have for dinner or to take to any family gathering.
Equipment & Tools
Mixing Bowl: You will need a large mixing bowl to mix everything together. And I do mean large. There’s nothing worse than getting cheesy, gooey, semi-frozen hash browns all over your counter! You want all that deliciousness in the casserole!
Wooden Spoon: I like to use wooden utensils when cooking, as they are safer for my pots and pans, and they look pretty cute, too!
Baking Dish: I use a 9×13-inch baking dish for this recipe. If all you have is a different sized dish, you will just need to adjust the cooking times.
Aluminum Foil: You will need some aluminum foil to cover the baking dish with during the cooking time. This prevents the cheese from getting too dark. You can also use a lid to a casserole dish, if your baking dish has an oven-safe lid. Alternatively, if you prefer dark, crispy cheese bits in your casserole, you can omit the covering entirely.
Ingredients Needed
Frozen Shredded Hash Brown Potatoes: This recipe calls for frozen hash brown potatoes. I like to use the shredded potatoes, as they almost add to the gooey-ness of this dish. However, you can also substitute half of the shredded for frozen cubed hash browns, if that’s your preference.
Cream of Potato Soup: Cream of potato soup helps to bring a nice creaminess to this casserole. Plus, the little potato chunks are delicious!
Sour Cream: Like the soup, sour cream brings another layer of creaminess to this casserole. It helps to make everything oh so gooey and delicious! You can substitute a good-quality Greek yogurt, if sour cream isn’t your thing.
Butter: Can you have a good potato dish without butter? In my opinion, nope! Butter just makes everything richer and more delicious. If you’re feeling brave, you can try your hand at homemade butter to really take this recipe up a notch!
Shredded Cheddar Cheese: You can’t have a cheesy potato casserole without cheese! I love using sharp cheddar cheese, as the sharpness of it helps to balance out the creaminess of everything else. Cheddar also melts very well, which is what you want in this recipe!
Grated Parmesan Cheese: The slight tang of parmesan cheese is so delicious in this casserole. It also melts well, and it is wonderful when paired with cheddar.
Minced Onion: Onions are one of those ingredients that just bring another note of savory-ness to a dish. They help to bring a subtle flavor that compliments this casserole well. However, if you are not an onion person, feel free to omit this!
Salt & Pepper
How to Make Cheesy Potato Casserole
Preheat the Oven: Preheat the oven to 400 degrees Fahrenheit / 205 degrees Celsius. Heavily grease a 9-inch x 13-inch baking dish and set aside.
Combine Ingredients: Mix together all of the ingredients in a large mixing bowl, making sure that everything is evenly combined. This might take some elbow grease as it’s a lot of potatoes, but you want to make sure that the potatoes are evenly coated with all of the ingredients.
Pour into the Baking Dish: Pour the potato mixture into the baking dish, spreading it out evenly. Then, you can top with more cheese, if desired. I always add another cup of cheddar on the top, as my family likes it ooey-gooey-cheesy!
Bake: Cover with aluminum foil and bake for 90 minutes, or until cheese is bubbly and the casserole is heated through. During the last 20 minutes of cooking time, remove the foil to let the cheese brown and crisp up a bit.
Serve: Let cool slightly before digging in! Trust me, this won’t last long before it’s gone!
Storage and Reheating: Leftovers keep in the fridge for about 3 to 4 days in an air-tight container. This casserole freezes well, and can be kept frozen for up to three months. To reheat, put it in the oven at 400 degrees Fahrenheit / 205 degrees Celsius until warmed through.
Related Recipes
FAQ’s
Cheesy Potato Casserole
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Large Mixing Bowl
- Wooden Spoon
- 9-inch x 13-inch Baking Dish
Ingredients
- 8-10 cups Shredded hash browns , frozen
- 2 (10.5 oz) cans Condensed cream of potato soup
- 1 ½ cups Sour cream
- ½ cup Salted butter , melted
- 2 cups Shredded cheddar cheese (plus more for topping)
- 1 cup Parmesan cheese , grated
- ¼ cup Minced onion
- Fine sea salt , to taste
- Ground black pepper , to taste
Instructions
- Preheat oven to 400℉ / 205℃. Heavily grease a 9-inch x 13-inch baking dish, set aside.
- In a large mixing bowl, combine 8-10 cups Shredded hash browns, 2 (10.5 oz) cans Condensed cream of potato soup, 1 ½ cups Sour cream, ½ cup Salted butter, melted, 2 cups Shredded cheddar cheese, 1 cup Parmesan cheese, ¼ cup Minced onion, minced, Fine sea salt. Stir well so that everything is combined.
- Pour the potato mixture into the prepared baking dish.
- Top with extra cheese, if desired. Then, cover with aluminum foil.
- Bake for 90 minutes, or until cheese is bubbly and the casserole is heated through. During the last 20 minutes of cooking time, remove the foil to let the cheese brown and crisp up a bit.
Storage & Reheat
- Leftovers keep in the fridge for about 3 to 4 days in an air-tight container. This casserole freezes well, and can be kept frozen for up to three months.
- Reheat – Place in the oven at 400 degrees Fahrenheit / 205 degrees Celsius until warmed through.
About the Author
Subscribe
Enjoying our content? Stay up to date on all of our latest posts, subscribe now to receive an email every Friday with our new posts of the week!