There’s nothing quite like the comforting, melty goodness of a Cheesy Potato Casserole Recipe to bring warmth and joy to your table. It’s the kind of dish that’s equally perfect for a cozy family dinner or a hearty potluck spread, with rich layers of cheese, tender potatoes, and a crunchy topping that’ll have everyone going back for seconds.
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Why You'll Love This Recipe
This Cheesy Potato Casserole Recipe has been a crowd-pleaser in my family for years, and honestly, it’s become my go-to when I want a side dish that feels indulgent yet super easy to pull together. The blend of sharp cheddar and that crispy corn flake topping? Chef’s kiss every time!
- Simple to make: Uses pantry staples and frozen potatoes, so prep time is quick and fuss-free.
- Ultra-cheesy comfort: Plenty of sharp cheddar cheese ensures every bite is rich and creamy.
- Perfect texture balance: Creamy potatoes underneath with a golden, buttery, and crunchy corn flake crust.
- Flexible and forgiving: Easy to customize and works well for make-ahead meals or freezing, too.
Ingredients & Why They Work
Each ingredient in this recipe pulls its weight, creating layers of flavor and texture that complement each other perfectly. I always appreciate how accessible the ingredients are – no need for special trips to fancy stores!
- Butter: Adds richness and helps soften the green onions while giving depth to the topping when melted and mixed with crushed corn flakes.
- Green Onions: Bring a gentle onion flavor that’s fresh and bright without overpowering the dish.
- Sour Cream: Provides creaminess and slight tang that balances the richness of cheese and butter.
- Cream of Chicken Soup: Acts as a smooth binder and adds savory depth effortlessly.
- Sharp Cheddar Cheese: The star of the show for sharp, melty cheesiness that boosts the flavor.
- Frozen Shredded Potatoes: The heart of the casserole; using frozen saves prep time but still offers that classic potato texture.
- Corn Flakes: When crushed and coated with butter, they create the irresistible crunchy topping that everyone loves.
Make It Your Way
One of the things I love most about this Cheesy Potato Casserole Recipe is how easy it is to tweak to match your taste or what’s in your fridge. I’ve tried adding bacon bits for extra smoky flavor or swapping out cheddar for a blend of mozzarella and parmesan just to change things up a bit.
- Variation: A few times, I've added cooked and crumbled breakfast sausage, turning it into a heartier main dish that’s perfect for brunch gatherings.
- Make it vegetarian: Use cream of mushroom soup instead of chicken and skip meat additions to keep it veggie-friendly.
- Fresh potatoes: If you prefer fresh potatoes, use just boiled and shredded ones and reduce the bake time to about 30 minutes.
Step-by-Step: How I Make Cheesy Potato Casserole Recipe
Step 1: Sautéing the Green Onions with Butter
I start by melting ¼ cup of butter in a skillet over medium heat. Toss in the chopped green onions and cook for about 3 minutes until they soften and smell sweet – that’s when you know the flavor base is just right. Keep the heat moderate so the onions don’t brown or burn; you want them tender and fragrant.
Step 2: Whisking Together Creamy Goodness
Next, I stir in the sour cream and the cream of chicken soup, mixing everything until it’s nice and smooth. It’s important to keep stirring until the mixture is bubbly and combined, which usually takes a minute or two. The warmth melds the flavors beautifully.
Step 3: Melting in the Cheese
With the pan still on low heat, I add the shredded sharp cheddar cheese in batches, stirring until each handful fully melts into the creamy sauce. This step is the key to that rich, gooey texture that makes the casserole so irresistible.
Step 4: Coating the Potatoes
Remove the skillet from heat and fold in the frozen shredded potatoes, stirring gently but thoroughly so every shred is coated in that cheesy, creamy sauce. This ensures the potatoes bake up tender and flavorful throughout.
Step 5: Assembling and Topping
Transfer the mixture to a greased 9x13 inch casserole dish and spread it out evenly. Now for the topping: mix the light crushed corn flakes with the melted half cup of butter until evenly coated. Sprinkle this golden, buttery crust over the potatoes—it adds that perfect crunch and a subtle toasty flavor.
Step 6: Baking to Perfection
Pop the casserole in a preheated 350°F oven and bake for 40 to 45 minutes. The best way to tell it’s done is when the center is bubbling hot and the corn flake crust has turned a beautiful golden brown. Don’t rush this part—the bubbling heat means everything is cooked through and ready to enjoy.
Top Tip
From cooking this casserole many times, I’ve learned some handy tips that make all the difference between good and exceptional results. Here's what really helped me master this dish:
- Use sharp cheddar: This cheese gives you that bold flavor punch and melts beautifully. Avoid mild cheddar if you want a rich taste.
- Don’t skip sautéing the onions: It really unlocks their sweetness and gives the whole casserole depth.
- Toss corn flakes with melted butter: This prevents sogginess and guarantees a crisp topping that everyone notices.
- Let it bubble before serving: Patience pays off—make sure the center bubbles so the inside is creamy and hot.
How to Serve Cheesy Potato Casserole Recipe
Garnishes
I often add a sprinkle of fresh chopped parsley or extra sliced green onions on top right after baking—it adds a fresh pop of color and a bit of brightness that balances the casserole’s richness nicely. Sometimes, a dollop of sour cream on the side is my go-to comfort finish.
Side Dishes
I love pairing this casserole with roasted chicken or a simple green salad to keep the meal balanced. For holiday spreads, it works beautifully alongside glazed ham or turkey. Steamed green beans or roasted broccoli are my favorite veggie sides to round it out.
Creative Ways to Present
For special occasions, I’ve served this casserole in individual ramekins topped with a sprig of rosemary for an elegant touch. Another fun idea is layering it with cooked bacon or caramelized onions right in the casserole before sprinkling the corn flakes for an impressive twist that guests love.
Make Ahead and Storage
Storing Leftovers
After we’ve enjoyed the first round, I store leftovers in an airtight container in the fridge. It keeps well for up to 3 days. When you reheat, the flavors meld even more, making it almost as good as the first time.
Freezing
I’ve successfully frozen this casserole (without the corn flake topping to keep it fresh). When I’m ready to bake, I just thaw it overnight, add the topping freshly, and bake a bit longer until hot and bubbly. It’s a lifesaver to have on hand for busy weeks.
Reheating
The best way to reheat is in a 350°F oven for 15-20 minutes, covered with foil at first to keep moisture, then uncovered at the end to crisp the topping back up. Microwaving works in a pinch, but you might lose some of that crunch and creaminess.
Frequently Asked Questions:
Absolutely! Fresh shredded potatoes can be used, but since they contain more moisture, I recommend reducing the baking time to around 30 minutes to prevent sogginess. Also, be sure to drain or squeeze out excess moisture from fresh potatoes before mixing.
Yes, swapping out the cream of chicken soup for cream of mushroom soup is a simple way to make this recipe vegetarian-friendly. Just check your soup label to ensure it doesn’t contain meat-based broth.
The key is tossing the crushed corn flakes with melted butter before sprinkling them on top. This coats the flakes evenly and helps them crisp up nicely during baking. Also, avoid covering the casserole immediately after baking to keep the topping crisp.
Definitely. You can assemble the casserole a day ahead, cover it tightly, and refrigerate. Add the corn flake topping just before baking to ensure it stays crispy. This makes dinner prep much easier!
Final Thoughts
This Cheesy Potato Casserole Recipe holds a special place in my kitchen rotation because it balances ease, flavor, and nostalgia beautifully. Whether you’re feeding a crowd or just craving a cozy side, it’s a dish you can rely on. I can’t recommend it enough—try it, tweak it, and make it your own. I bet it’ll become a staple in your home, just like it did in mine.
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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
This Cheesy Potato Casserole is a comforting and flavorful side dish featuring tender shredded potatoes baked in a creamy mixture of sour cream, cream of chicken soup, and sharp cheddar cheese, topped with a crispy buttery cornflake crust. Perfect for family dinners or holiday gatherings.
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 (use a 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 prepare for baking the casserole.
- Sauté Green Onions: In a skillet over medium heat, melt ¼ cup butter and sauté the chopped green onions for about 3 minutes until they become soft and fragrant.
- Add Creamy Ingredients: Stir in the sour cream and cream of chicken soup to the onions and butter mixture, stirring continuously until combined and bubbly.
- Melt Cheese: Add the shredded sharp cheddar cheese to the mixture and continue stirring until the cheese is fully melted and the mixture is smooth.
- Combine Potatoes: Remove the skillet from heat and fold in the frozen shredded potatoes, stirring thoroughly to coat all the potatoes with the creamy mixture.
- Transfer to Dish: Pour the potato mixture into a lightly greased 9x13 inch casserole dish and spread evenly.
- Prepare Topping: In a separate bowl, toss the lightly crushed corn flakes with ½ cup melted butter until the flakes are evenly coated.
- Add Topping: Spread the buttered corn flakes evenly over the potato mixture in the casserole dish.
- Bake: Place the casserole in the preheated oven and bake for 45 minutes until the center is hot and bubbly and the topping is golden and crispy.
Notes
- Use freshly shredded potatoes instead of frozen for a fresher texture; reduce the baking time to 30 minutes accordingly.
- To freeze the casserole, assemble without the corn flake topping. Freeze, then add the topping before baking, increasing bake time until the center is hot and bubbly.
- If preferred, substitute cream of chicken soup with cream of mushroom soup for a vegetarian option (adjusting diet accordingly).
- Use gluten-free corn flakes to make this dish gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 45 mg
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