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Cheesy Potato Casserole

Cheesy Potato Casserole

yield: 14 SERVINGS

cook time: 60 MINUTES

total time: 60 MINUTES

Ingredients

  • 2 – 32 ounce bags frozen hash browns thawed
  • 8 ounce container sour cream
  • 10 ounce can condensed cream of chicken soup
  • medium sized onion – finely chopped
  • 1/2 cup butter, melted
  • 2 cups grated cheddar cheese
  • 1/2 teaspoon salt & 1/4 teaspoon pepper (to taste)
  • 2 cups crushed corn flakes cereal
  • 2 tablespoons melted butter

Directions

1

Preheat the oven to 350 degrees.

2

In your largest mixing bowl, combine thawed hash browns with sour cream, soup, onion, melted butter, shredded cheese, salt and pepper.

3

Spread mixture out on an extra large casserole dish or in 2 medium-sized dishes.

4

Sprinkle corn flakes on top and drizzle with melted butter on top.

5

Cover with foil, bake at 350 degrees for 45 minutes, and then uncover and bake for an additional 15 minutes. Serves 12-14

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cheesy potato casserole

If you’re looking for an easy and yummy side dish to feed holiday guests, check out this excellent cheesy hash browns recipe! The end result is a mouth-watering gooey casserole with a crunchy buttery topping – perfect for any special occasion or gathering.

ingredients for cheesy potato casserole


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Cheesy Potato Casserole

yield: 14 SERVINGS

cook time: 60 MINUTES

total time: 60 MINUTES

Delicious casserole loaded with cheesy potatoes, a perfect recipe for a weeknight dinner side.

Ingredients

  • 2 – 32 ounce bags frozen hash browns thawed
  • 8 ounce container sour cream
  • 10 ounce can condensed cream of chicken soup
  • medium sized onion – finely chopped
  • 1/2 cup butter, melted
  • 2 cups grated cheddar cheese
  • 1/2 teaspoon salt & 1/4 teaspoon pepper (to taste)
  • 2 cups crushed corn flakes cereal
  • 2 tablespoons melted butter

Directions

1

Preheat the oven to 350 degrees.

2

In your largest mixing bowl, combine thawed hash browns with sour cream, soup, onion, melted butter, shredded cheese, salt and pepper.

3

Spread mixture out on an extra large casserole dish or in 2 medium-sized dishes.

4

Sprinkle corn flakes on top and drizzle with melted butter on top.

5

Cover with foil, bake at 350 degrees for 45 minutes, and then uncover and bake for an additional 15 minutes. Serves 12-14

Additional Notes

Recipe adapted from AllRecipes.com

Brought to you by Hip2Save.

making cheesy potato casserole

This is an awesome recipe that can be adapted to taste. For instance, use cream of mushroom soup in place of cream of chicken soup. And easily cut recipe in half for smaller gatherings. Or split mixture between two pans and place one pan in the freezer to bake on another day. Finally, add cooked shredded chicken or ground meat to the bottom of dish to transform this side dish into a comforting meal. Enjoy!


 Lina (lina@hip2save.com) loves cooking new recipes, thrift store shopping, and DIY home decor projects.

Join The Discussion

Comments 59

  1. J

    This is a family favorite during the holidays! So good!

  2. Tiffany

    This is even better if you use crushed cheez-its instead if corn flakes!!!

    • Lina (Hip's Modern Martha)

      Oh that’s a genius idea. Thanks Tiffani!

    • Sue

      Do yo still use the melted butter?

  3. Amanda

    My husband begs me to make this every other day!! He doesn’t know how easy it is!

  4. Lexy

    Looks Great can wait to try it out!

    • Lina (Hip's Modern Martha)

      Sure! Enjoy Lexi!

  5. Kara

    We make this yearly and it’s one of my favs!! I could eat the whole pan myself 😝

    • Lina (Hip's Modern Martha)

      Yes! Me too! 😀

  6. Kelly

    I’d love to get Lina’s recipes for some Thanksgiving “classics”, like green bean casserole, sweet potatoes or sweet potato casserole, stuffing, pumpkin pie, or any others…. I’ve got this cheesy potato casserole on my list now for my Thanksgiving dinner!

  7. Laura

    So easy and so yummy! Always make this for company and holidays! Huge hit!!!

  8. April

    So funny. I just made this tonight for dinner. I used fresh cubed potatoes that I boiled and used saltines instead of corn flakes because that’s what I had on hand for crunch. In Utah we call these Funeral Potaotes! 😆

    • Lina (Hip's Modern Martha)

      Sounds yum! Yes I have heard that name! Also the funeral ham and cheese sandwiches! 😄 (we have that recipe in here too.)

    • Jamie

      Same here!

  9. amandia

    Not related, sorry, but I have a $10 off $10 at eddiebauer.com that expires tonight that I’m not going to use. I will email the code to someone if you can use it.

  10. B

    I don’t know if anyone else deals with this but I notice if we thaw the hashbrowns beforehand, ours gets very mushy and the hashbrowns just fall apart and basically make mashed potatoes. (Still tastes great though!) If we keep them frozen they stay intact for us much better. 🙂

  11. jamie

    This can also be made in a crockpot using frozen hasbrowns. Doesn’t come out as crunchy, but a great alternative if youre oven is full of other stuff!

    • Lina (Hip's Modern Martha)

      Oh good idea – thanks!

  12. brindha

    can this be made with freshly grated potatoes? Should be parboiled if using fresh potatoes?kindly explain. TIA.

    • Jeannette

      I have a recipe that I’ve used before by using whole potatoes boiled with the skin on then peeled and sliced. I just layer the ingredients and top with cheddar cheese. It turns out fantastic.

  13. Kristy

    I always buy the hash brown cubed potatoes with peppers & onions. It gives it an extra flavor. Plus I love to use French’s fried onions instead of corn flakes. Delicious! Love this recipe!

    • Lina (Hip's Modern Martha)

      Oh good idea- thanks Kristy!

  14. ihearthip

    Try the O’Brien hashbrowns. A bit more zip!

  15. penny

    Thank u so much..this was a family favorite but i lost the recipe yrs ago..your awesome..i’ll be adding that to the list to make for the Holidays..Thank u once again.

    • Lina (Hip's Modern Martha)

      Oh sure. Thanks for reading Penny!

  16. Anita

    Oh man😭, just when I go low carb😩

    • Sarah

      Me too 😢

  17. babymair

    Hi ladies.. does anyone have an alternative to sour cream??? Im sure i could not put it in…but I have just started to really have the nerve to cook different things …. thx to all of you..& this site..TIA.

    • Lina (Hip's Modern Martha)

      Whole plain green yogurt is a pretty well known sour cream sub. – not sure if it’s the dairy you are avoiding.

  18. Sarah

    Looks so good. Thanks Lina

    • Lina (Hip's Modern Martha)

      Sure! Thanks for reading Sarah. 😀

  19. jan

    This is my “go to” dish for potlucks. I never go home with any leftovers. I usually skip the topping.

  20. JA

    Yum, been making these for years. My recipe called them “patio potatoes” but I’m not sure why. We love this with ham dinners!

  21. Jeannette

    My husband makes this, but with cream of mushroom soup instead of the chicken. It’s sooo good. It’s definitely a family favorite.

  22. babymair

    Thx Lina!!!!! This is a gr8 idea….O my ..the possibilities are endless..I didn’t no you could use that. I lv this site.!!!!

  23. Kasi

    This sounds delicious!

  24. Abby

    I love this recipe! I always put sausage in it to give it more flavor. A family favorite!!

    • Lina (Hip's Modern Martha)

      I’m going to try that next time! Thanks Abby

  25. Lauren

    We make this weekly it seems but always use frozen cubed hash browns…makes it taste way better than the shredded!!!!!

    • Lina (Hip's Modern Martha)

      I will have to try! Thanks for sharing 😀

  26. lori b

    We make it with Durkee fried onions on top. Yum, so good.

  27. Barbie

    I use Cream of Broccoli instead of Cream of Chicken and I do NOT add the butter….they always turn out delicious!

  28. Jamie

    We call this my grandmas funeral potatoes since she works all the funeral dinners and makes this for then all! They are a staple at all holidays too.

  29. Ashley

    This is too funny, I was just digging through my recipe box for this same recipe so I could make a grocery list. Guess I’m not the only one craving cheesy potato goodness! 🙂

    • Lina (Hip's Modern Martha)

      Oh yes it’s the season for cheesy potatoes 😀

  30. Laura

    I make this at every potluck, BBQ and tailgate event and seriously it is the first thing that is gone. People love it. In addition to ingredients mentioned I also add about a clove of diced garlic and 8 oz of french onion dip and it is awesome!

    • Lina (Hip's Modern Martha)

      Wow! That sounds great Laura! Yum

  31. Holly

    My mom didn’t have corn flakes once and had to sub frosted flakes. Best mistake ever! The sweet is just enough to balance the cheese and cream. She makes an extra pan just for leftovers, and we beg for it all the time!

  32. Whitney

    YUM

  33. Karen

    Wow how delicious I just made these cheesy potatoes with 1/2 boneless ham tonight and the pumpkin cake for dessert (recipe Collin posted at end of October)….SO YUMMY!

    • Lina (Hip's Modern Martha)

      That is so great! Thanks for sharing 🙂

  34. ihearthip

    The measurements seem off? 2 32 oz bags of hashbrowns is huge. I had to break out my big stockpot. And i actually have 30 oz bags. I made this before from a different recipe and didn’t have this problem. Also states butter in casserole and butter on top but doesn’t day how much. Thanks!

    • Lina (Hip's Modern Martha)

      Yes this is a large amount! It would be easy to just use one bag of hashbrowns and cut back on remaining ingredients 🙂 –On the last ingredient it says corn flakes then 2 tbs melted butter. Thanks

      • ihearthip

        Thank you! This came out great. I just made an extra little pan to put in freezer and we had that one tonight. A new staple!

        • Lina (Hip's Modern Martha)

          Awesome! Thanks for reporting back 🙂

  35. Andrea Hydock

    This is a favorite in my household. I do “shortcut” it a bit by using french onion dip instead of the sour cream and onion (my teen is not a fan of pieces of onion). I also occasionally add some “jar” cheese if I am making it hours ahead of cooking. Great with “southwest” potatoes from Ore-ida as well. Enjoy

    • Lina (Hip's Modern Martha)

      Oh smart idea! Thanks Andrea 😀

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