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    Home » Sides

    Best Cheesy Potato Casserole

    By Jill Baird · Published September 8, 2023 · Updated October 12, 2023 · 34 Comments

    Jump to Recipe Jump to Video
    Quick Cheesy Potato Casserole Side Dish
    Easy Cheesy Potato Casserole
    Cheesy Potato Casserole side dish
    how to make the best cheesy potato casserole

    This Cheesy Potato Casserole Recipe is total comfort food. Cheesy potatoes are made from frozen potatoes, shredded cheese, and sour cream. It's loaded with ooey gooey cheesy goodness and baked until golden and bubbly. It's one of the best nostalgic cheesy potato recipes. This recipe for Cheesy Potato Casserole is the perfect side dish for a Sunday dinner, family dinner, or a holiday side dish recipe.

    This recipe is often called "funeral potatoes." Call them whatever you'd like to, I have a feeling they are going to become everyone's favorite. You'll be making them again and again.

    To make this cheesy potato casserole, you simply mix a few ingredients, spread it in a baking dish, and smother it with cheese. It really is THAT easy.

    cheesy potato casserole in a glass baking dish, an easy cheesy potato recipe.
    Jump to:
    • Cheesy Potato Casserole Video Tutorial
    • How to Make Cheesy Hashbrown Potato Recipe
    • Tips for Making Potato Casserole
    • Make Ahead and Storing
    • Cheesy Potato Casserole
    • More Potato Recipes

    Cheesy Potato Casserole Video Tutorial

    This cheesy potato casserole recipe is the perfect side dish to your Easter holiday meal.  We love making this around Easter time, it goes perfectly with your Spiral Ham.  We also love having this as part of our traditional Christmas Dinner and it works great as a side for Smoked Turkey, Roast, Cornflake Chicken, or really any main dish your family loves. 

    Ingredients in Cheese Potato Casserole

    • Butter: You will use this to saute your diced onions until they are soft, tender, and just barely golden brown. 
    • Onion: white or yellow onions work great. Caramelizing the onion makes all the difference. It's worth the little bit of extra time to caramelize the onions. You can also use onion powder in a pinch, a couple of teaspoons will do but it's not quite the same.
    • Shredded Potatoes: You can use the frozen hash brown in the supermarket's freezer section. If you prefer to use real potatoes, you can certainly make this a cheesy potato casserole with real potatoes. Just shred the potatoes before adding them and allow 15 minutes of extra cooking time.  
    • Cream of Mushroom Soup: any brand will do. (You can also use cream of chicken soup in a pinch)
    • Sour Cream: Full fat or low fat; either will work.
    • Shredded Cheese: Any blend of shredded cheddar cheese.
    • Chicken Broth: Any kind or brand will do. You can also sub for vegetable broth if you want to keep vegetarian ingredients.
    • Garlic Salt: or equal parts garlic powder and salt. 
    how to make the best potato casserole, cheesy potatoes recipe, best holiday potato side dish recipe.

    How to Make Cheesy Hashbrown Potato Recipe

    1. Preheat the oven to 350 degrees 
    2. Spray the inside of a 9 by 13" baking dish with non-stick cooking spray
    3. Chop the medium onion into ⅓" pieces. Add the onion to a skillet with ¼ cup melted butter. Saute on medium heat while stirring until the onion is a light caramel color. (about 5 minutes)
    4. In a large bowl, add the shredded potatoes, cream of mushroom soup, sour cream, 1 ½ cup cheese, onions, garlic salt, and chicken broth. Stir until well mixed to assemble the casserole.  
    5. Spread the potato mixture in a 9 by 13" prepared baking dish and sprinkle the remaining cheese (½ cup) on top.  (you can also add some crushed cornflakes for a crunchy topping if desired, but the cheesy topping is amazing)
    6. Bake in a 350-degree oven for 30-40 minutes or until the edges are bubbly and lightly golden brown. Remove from the oven, and enjoy!

    Tips for Making Potato Casserole

    • You can make this ahead of time. 24 hours in the fridge works great.  Just make as directed but don't bake it. Store it covered in plastic wrap in a casserole dish until ready to bake.
    • You can also make a double batch and freeze it for another time. Just prepare it, but don't bake it. Conver with plastic wrap, then with foil, and freeze for up to 3 months. (I also love making it in disposable aluminum foil containers so it can easily be frozen and given to a friend after surgery or a baby.
    • If making it ahead, let the casserole dish sit at room temperature after taking it out of the fridge before inserting it into a hot oven.
    • You can use frozen shredded hashbrowns or cut whole potatoes into ½" chunks, boil until tender, and use them in this cheesy potatoe casserole. Both methods work great.
    • Cheddar cheese is classic but plays around with different varieties of cheese. It's delicious with aged white cheddar, milk, Gruyere, or sharp cheddar cheese. My favorite kind is a fiesta shredded cheese blend!
    • This also makes an amazing freezer meal idea. It tastes just as good after being frozen. Just put the potato casserole in the oven frozen and bake for an extra 30-45 minutes. 
    • I used whole-fat sour cream in this recipe, but you can lighten it by using lite sour cream.
    cheesy potato casserole on a wooden spoon

    Make Ahead and Storing

    • Make Ahead: Make the potato casserole ahead of time but don't bake it. Cover the casserole with plastic wrap and refrigerate for up to 48 hours before baking. When you're ready to bake it, take the pastic wrap off and let the casserole dish come up to room tempreture. (If you add a cold glass casserole dish to an oven, you risk it shattering). Preheat the oven and bake as normal.
    • Freezing: This can be made ahead of time and frozen for later. It works great to put it in a disposable foil baking dish. (This makes for such an easy cleanup!). When freezing, wrap in plastic wrap and then aluminum foil. When you're ready to bake it, remove the plastic wrap but cover it with foil. Bake in a preheated oven for about 40 minutes. Remove the foil and then bake again for 15 minutes or until the edges are bubbly and the top is golden brown.
    • Storing after Baking: Store in a covered container in the fridge for up to 3 days.
    • Reheating: Place the desired amount of potatoes in a microwave-safe bowl and heat for 1 minute, stir and heat again until warm.
    cheesy potato casserole
    Print

    Cheesy Potato Casserole

    This easy potato casserole is a hit for the holidays and dinners with your family and friends. It's so easy to make and everyone loves it!
    Course Side Dish
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    cooling time 5 minutes minutes
    Total Time 40 minutes minutes
    Servings 10 people
    Calories 166kcal
    Prevent your screen from going dark

    Ingredients

    • 3 Tablespoons Butter
    • 1 medium Onion yellow onion; diced into ½" pieces
    • 1 20 oz bag Shredded Potatoes frozen
    • 1 10 oz can Cream of Mushroom Soup
    • 1 cup Sour Cream full fat or lite
    • 2 cups Shredded Cheese (Save ½ cup to sprinkle on the top before baking)
    • 2 teaspoon Garlic Salt
    • 1 cup Chicken Broth

    Instructions

    • Preheat the oven to 350 degrees.
    • Spray the inside of a 9" x 13" baking dish with non-stick cooking spray.
    • In a skillet over medium heat, add the butter. Once melted, add the onion and cook, stirring frequently, until the onion lightly caramelizes - about 5 minutes. Set aside.
    • In a large mixing bowl, add the shredded potatoes, cream of mushroom soup, sour cream, 1 ½ cup shredded cheese, the cooked onions, garlic salt, and chicken broth.  Stir until well mixed.  
    • Spread the potato mixture into your prepared 9x13" baking dish and sprinkle the remaining ½ cup cheese evenly over the top.  
    • Put in the oven and bake, uncovered, for 30-40 minutes or until the edges are bubbly and lightly golden brown.  Remove from the oven, enjoy!

    Notes

    Making Cheesy Potato Casserole In a Slow Cooker

    You can also make this in a slow cooker which is nice for holidays or big gatherings when your oven is busy with other dishes.  To make in a slow cooker, simply prepare the recipe according to the instructions. 
    1. Spray your slow cooker with non-stick cooking spray. 
    2. Prepare your ingredients and then add the uncooked ingredients to the slow cooker.  
    3. Sprinkle with cheese.
    4. Cover and cook on low for 4-5 hours or until the potatoes are tender and the sauce is bubbly on the edges.  
    If you decide to double the recipe, simply add an extra hour to the slow cooking time.  
     

    Nutrition

    Calories: 166kcal | Carbohydrates: 5g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 828mg | Potassium: 259mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 0.2mg

    More Potato Recipes

    • Loaded Baked Potato Skins Recipe
    • Smashed Potatoes
    • Cheesy Breakfast Hash Browns
    • Fingerling Potatoes
    • Oven Roasted Potatoes
    • Best Baked Potatoes
    • Slow Cooker Cheesy Potatoes
    • More Potato Recipes
    • Holiday Side Dishes
    • More Holiday Recipes

    More great sides

    • Classic Holiday Stuffing
    • Cheesy Scalloped Potatoes
    • Bacon Wrapped Asparagus
    • More Potato Recipes

    This potato casserole,  or known as funeral potatoes in some areas, is total comfort food.  It's a cheesy potato casserole made from shredded potatoes, cheese, and sour cream.  It's loaded with flavor and one of the best potato casserole recipes.  

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    Comments

    1. Bernice

      October 23, 2023 at 7:35 pm

      I've been searching for the perfect cheesy hashbrown recipe for almost 20 years; I found it. I love-love-luuuuvvvvv them onions fried in the butter. And the garlic salt is a great addition. The only thing I added was 1 teaspoon of ground black pepper because, well, pepper! LOL I'd go 10-stars if I could 🙂

      Reply
      • Jill Baird

        October 25, 2023 at 1:28 pm

        I agree, the caramelized onions really set them apart! I'm so happy you found this recipe and you love them so much!

        Reply
    2. Michele

      September 04, 2023 at 9:40 am

      This dish is incredible!!! I will be making this simple, yet scrumptious side dish to any occasion we are invited to…Thank you SO much for this recipe!!!! Love it so much!

      Reply
    3. Renee Warren

      April 01, 2023 at 6:22 pm

      can I substitute the cream of mushroom for cream of chicken

      Reply
      • Jill Baird

        April 01, 2023 at 7:51 pm

        Yes, that'll work great too!

        Reply
    4. Jenn

      March 22, 2023 at 2:27 pm

      What is the best kind of cheese to use?

      Reply
      • Jill Baird

        June 02, 2023 at 7:53 pm

        Honestly, just about any will do. I love using any kind of cheddar. Gruyere is delicious too!

        Reply
    5. Grayson Williams

      February 15, 2023 at 5:26 pm

      What is the serving size for this dish? Would you say 1/4 cup prepared? Or a half cup? I couldn’t tell?

      Reply
      • Jill Baird

        February 16, 2023 at 3:21 pm

        The casserole makes enough for about 15 servings. I'd estimate about a 1/2 cup per person, maybe a little more.

        Reply
    6. Laurie

      September 12, 2022 at 11:19 am

      This has been a favorite at our house for years but I have never added the caramelized onion before, can't wait to add them in! I add a can of green chiles to mine and everyone loves it

      Reply
      • Jill Baird

        October 17, 2022 at 1:08 pm

        Green Chiles sound amazing too!

        Reply
    7. Brooke

      April 21, 2022 at 6:26 pm

      Looking forward to this! If doubling the batch for a party in two seprate baking dishes. Can I cook them at the same time on different racks? Will I need to up the cook time?

      Reply
      • Jill Baird

        April 29, 2022 at 7:29 am

        Yes, doubling the batch works great. If you bake them on seperate racks, switch them half way through cooking.

        Reply
    8. Elaine

      April 17, 2022 at 5:45 pm

      Made it and loved it! I added crushed Ritz crackers mixed with the cheddar cheese as the topping. Yum!

      Reply
      • Jill Baird

        April 18, 2022 at 5:26 pm

        The topping sounds amazing! What a great idea!

        Reply
    9. Rachel

      February 13, 2022 at 2:23 pm

      Can this be made in the crock pot?
      I’ve made it several times, my family loves it, but I’m looking for a version to take to a potluck?

      Reply
      • Jill Baird

        February 23, 2022 at 6:39 pm

        Yes, Here's a version you can make in your crockpot... https://thecarefreekitchen.com/slow-cooker-cheesy-hash-brown-potatoes/

        Reply
    10. Joanne

      September 28, 2021 at 3:04 pm

      Still a question on amount of potatoes 20 oz? 30 oz?

      Reply
      • Jill Baird

        November 10, 2021 at 10:35 am

        20-24 ounces is about right. If you have a little more than that, just add a little more cheese and a little more broth and I'm sure it'll turn out great!

        Reply
      • Jill Baird

        November 17, 2021 at 12:23 pm

        I think the bag I this last week was 24 oz. You really wont notice much difference if you added all 30 oz, just throw in a handful of cheese and another splash of chicken broth. It'll turn out great.

        Reply
    11. Anne McMenamey

      March 04, 2021 at 3:20 pm

      Omg these are amazing!!!! Thanks for the recipe!!! 5 stars!!!!

      Reply
      • Victoria

        April 03, 2021 at 9:17 pm

        Do we thaw the potatoes or make it with frozen shredded hash browns?

        Reply
        • The Carefree Kitchen

          April 06, 2021 at 8:55 am

          The frozen hashbrowns work great. Great question, I'll update the post!

          Reply
      • Jill Baird

        November 10, 2021 at 10:36 am

        Hooray! I'm so glad you love them as much as we do!

        Reply
    12. Mojoblogs

      December 01, 2020 at 8:31 pm

      I personally love hash brown and this a level up version of hash brown. Looks really yummy! Thank you for this great recipe.

      Reply
      • The Carefree Kitchen

        January 22, 2021 at 9:50 am

        So glad you loved them! They're a favorite around here on the weekends!

        Reply
    13. Rhonda Holliday

      November 10, 2020 at 11:34 am

      Hi There!

      Just want to clarify the information on the potatoes. Both the recipe and the video say 20 oz. However, the bag shows 30 oz. It should be 30 oz correct???

      Reply
    14. Judith McG

      October 05, 2020 at 7:59 am

      Hi .. Do you think I could make this ahead and freeze for a few days before thawing and cooking?

      Reply
      • Jill Baird

        November 10, 2021 at 10:39 am

        Yes, you can make it ahead of time. You can keep it in the fridge uncooked for a couple days or make it ahead and freeze. Just be sure to either thaw and let the (if you're using a glass pan) pan come to room tempreture before baking or put it in a cold oven and let it come to tempreture with the potatoes in the oven. If cooking from frozen, bake for about an hour with foil on top and then remove foil and let bake for another 10-15 minutes until the top is golden brown. Either way, just be sure the potatoes are bubbly and heated throughout.

        Reply
    15. Lisa

      September 08, 2020 at 7:40 am

      Simple to make and loved the flavors! 2 things...mine came out very salty, and we love salt! I did use a homemade cream soup, so maybe that contributed?? I'd use garlic powder next time, and mine was a bit loose - not liquid-like, but not like your photos - any thoughts? The butter/onion mixture was more liquid than I would have thought - I would use less butter next time. And I ended up cooking it for 55 minutes adding 5 mins at a time, it never became as beautifully golden brown as yours so I did put it under the broiler for a few to get a little golden on top. Everyone enjoyed it anyway, thanks for the tasty recipe!

      Reply
    16. Lisa

      June 22, 2020 at 12:54 pm

      Easy flavorful and fabulous.... simple as that

      Reply
      • sarahK@thecarefreekitchen

        August 28, 2020 at 1:44 pm

        So glad that you liked, Lisa!

        Reply
        • Laura

          August 16, 2022 at 11:59 am

          When you want to freeze it - do you bake it first and then freeze? Or leave it prepared but not baked and freeze it then? Thanks!

          Reply
          • Jill Baird

            August 21, 2022 at 9:55 pm

            Great question, I would make it but don't bake it before putting in the freezer.

            Reply

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