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This Cheesy Potato Casserole Recipe is a creamy, cheesy side dish that comes together really quickly by using frozen cubed hash brown potatoes. It’s one of those dump-and-bake recipes you’ll want to save for busy days. Extremely easy to make and highly customizable with your favorite add-ins, this dish is sure to earn a regular spot in your weekly rotation.
Ingredients for Cheesy Potato Casserole
- Frozen cubed hash brown potatoes
- Cream of chicken soup
- Sour cream
- Unsalted butter
- Shredded cheddar cheese
- Parsley flakes
- Paprika
- Garlic powder
- Onion powder
- Salt
- Pepper
- Corn flakes
How to a Make Cheesy Potato Casserole
1. Spray a 9×13-inch baking dish with cooking spray and preheat the oven to 375 F.
2. Place the potatoes, soup, sour cream, melted butter, ½ cups shredded cheddar, parsley flakes, paprika, garlic powder, onion powder, salt, and pepper in a large mixing bowl and mix until well combined.
3. Spoon the mixture into the prepared baking dish and sprinkle the remaining ½ cup shredded cheddar evenly on top.
4. Make the crunchy topping by combining the corn flakes and melted butter. Distribute it evenly over the potato mixture.
5. Bake, uncovered, for 35-40 minutes or until hot and bubbly.
What Other Ingredients Can I Add to a Cheesy Potato Casserole?
These are just a few ingredients you can add to your potato casserole:
- Cooked ground beef or chicken
- Diced red bell pepper
- Cooked, crumbled bacon
- Diced jalapeno peppers
- Cream of mushroom soup if you want to go vegetarian
- Frozen peas and carrots
Can I Freeze a Cheesy Potato Casserole?
You can freeze this casserole before or after baking it. If you wish to freeze it prior to baking it, assemble the casserole (without the topping), wrap it twice with plastic wrap and once with foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, add the topping, and bake as directed.
To freeze the baked casserole, let it come to room temperature, wrap twice with plastic wrap and once with foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, cover with foil, and reheat in a 350 F oven until hot.
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Cheesy Potato Casserole Recipe
This creamy and cheesy side dish comes together really quickly by using frozen cubed hash brown potatoes. It’s one of those dump and bake recipes you need to save.
Ingredients
For the casserole:
- 1 (32 oz) bag frozen cubed hash brown potatoes
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 2 cups cheddar cheese, shredded and divided
- 1 tsp parsley flakes
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (or to taste)
- Black pepper to taste
For the topping:
- ½ cup unsalted butter, melted
- 2 cups corn flakes
Instructions
- Spray a 9x13-inch baking dish with cooking spray and preheat the oven to 375 F.
- Place the potatoes, soup, sour cream, melted butter, ½ cups shredded cheddar, parsley flakes, paprika, garlic powder, onion powder, salt, and pepper in a large mixing bowl and mix until well combined.
- Spoon the mixture into the prepared baking dish and sprinkle the remaining ½ cup shredded cheddar evenly on top.
- Make the crunchy topping by combining the corn flakes and melted butter. Distribute it evenly over the potato mixture.
- Bake, uncovered, for 35-40 minutes or until hot and bubbly.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 343Total Fat: 26gCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 14g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.
