This Cheesy Potato Casserole recipe is total comfort food, loaded with gooey cheese and baked until golden and bubbly. It’s one of the most loved cheesy potato recipes for Sunday dinners, holidays, or any time you need the perfect side dish.
The Best Cheesy Potato Casserole
Sometimes called “funeral potatoes,” this potato and cheese casserole is one of those recipes you will be making again and again. They are made from frozen potatoes, shredded cheese, and sour cream that is all baked until golden brown and delicious.
It also couldn’t be easier to make this 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 Video Tutorial
Ingredients You Will Need
- 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 grocery store’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: this is the not-so-secret ingredient. It adds loads of concentrated flavor to the potatoes. 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 Cheesy Hashbrown Potato Recipe
- Cook the onions. Add the chopped onions to a skillet with butter and saute on medium heat while stirring until the onion is a light caramel color—about 5 minutes.
- Make the potato mixture. In a large bowl, add the shredded potatoes, cream of mushroom soup, sour cream, 1 1/2 cups cheese, onions, garlic salt, and chicken broth. Stir until well mixed to assemble the casserole.
- Assemble. Spread the potato mixture into a 9″ x 13″ greased baking dish and sprinkle the remaining cheese (1/2 cup) on top.
- Bake. Bake in a preheated 350-degree oven for 30-40 minutes, or until the edges are bubbly and lightly golden brown. Remove from the oven, and enjoy!
Recipe Tips
- 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. Cover 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 hash browns or cut whole potatoes into 1/2″ chunks, boil until tender, and use them in this cheesy potato casserole. Both methods work great.
- Cheddar cheese is classic, but play 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 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.
Frequently Asked Questions
Yes! 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.
Spray your slow cooker with nonstick cooking spray then add the ingredients. Sprinkle with the reserved shredded cheese, then cover and cook on low for 4-5 hours, or until the potatoes are tender and the sauce is bubbly on the edges.
You can reheat a small portion of cheesy potato casserole in a microwave. Or, place the whole baking dish in a warm oven and heat until warmed through.
Yes! Make the potato casserole ahead of time but don’t bake it. Cover with plastic wrap and refrigerate for up to 48 hours before baking.
When you’re ready to bake it, take the plastic wrap off and let the casserole dish come up to room temperature. (If you add a cold glass casserole dish to an oven, you risk it shattering). Preheat the oven and bake as directed.
Storing and Reheating Instructions
- Refrigerator: store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This can be made ahead of time and frozen for later. Wrap in plastic wrap and then aluminum foil, then store frozen for up to 2 months. 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.
- Reheating: Place the desired amount of potatoes in a microwave-safe bowl and heat for 1 minute, stir and heat again until warm. Or, place in a preheated oven until warm.
What to Serve with Cheesy Potato Casserole
Cheesy Potato Casserole Recipe
Ingredients
- 3 tablespoons butter
- 1 cup yellow onion, diced into 1/2" pieces
- 20 ounces frozen shredded potatoes
- 1 10-ounce can cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheese , (divided)
- 2 teaspoons garlic salt
- 1 cup chicken broth
Instructions
- Preheat the oven to 350 degrees.
- Spray the inside of a 9" x 13" baking dish with nonstick 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, 1½ cups shredded cheese, cooked onions, garlic salt, and chicken broth. Stir until well mixed.
- Spread the potato mixture into your prepared 9" x 13" baking dish and sprinkle the remaining 1/2 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 and enjoy!
Video
Notes
Nutrition
Did you make this?
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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
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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Christmas, Easter, Easy Weeknight Meals, Holiday Favorites, Nut-Free, Potatoes, Reader Favorites, Sides, St Patrick's Day, Thanksgiving, Videos,
Love eating this for the holidays!
we loved it. I used garlic mushroom soup chicken soup sour cream…30 ounces of shredded potatoes…baked half way then added the cheese for the remaining baking time..????????
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 🙂
I agree, the caramelized onions really set them apart! I’m so happy you found this recipe and you love them so much!
What setting on the crock pot…high or low?
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!
can I substitute the cream of mushroom for cream of chicken
Yes, that’ll work great too!
What is the best kind of cheese to use?
Honestly, just about any will do. I love using any kind of cheddar. Gruyere is delicious too!
What is the serving size for this dish? Would you say 1/4 cup prepared? Or a half cup? I couldn’t tell?
The casserole makes enough for about 15 servings. I’d estimate about a 1/2 cup per person, maybe a little more.
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
Green Chiles sound amazing too!
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?
Yes, doubling the batch works great. If you bake them on seperate racks, switch them half way through cooking.
Made it and loved it! I added crushed Ritz crackers mixed with the cheddar cheese as the topping. Yum!
The topping sounds amazing! What a great idea!
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?
Yes, Here’s a version you can make in your crockpot… https://thecarefreekitchen.com/slow-cooker-cheesy-hash-brown-potatoes/
Still a question on amount of potatoes 20 oz? 30 oz?
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!
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.
Omg these are amazing!!!! Thanks for the recipe!!! 5 stars!!!!
Do we thaw the potatoes or make it with frozen shredded hash browns?
The frozen hashbrowns work great. Great question, I’ll update the post!
Hooray! I’m so glad you love them as much as we do!
I personally love hash brown and this a level up version of hash brown. Looks really yummy! Thank you for this great recipe.
So glad you loved them! They’re a favorite around here on the weekends!
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???
Hi .. Do you think I could make this ahead and freeze for a few days before thawing and cooking?
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.
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!
I never thought of adding onions but added so much flavor! Hey, let’s try BACON and onions next time!! I used a 20 oz bag of Simply Potatoes shredded hashbrowns already thawed. Worked just fine. You can find Simply Potatoes bags in refrigerator section of your grocery store. Very good if you’re short on time. Also comes in cubed hashbrowns.
Easy flavorful and fabulous…. simple as that
So glad that you liked, Lisa!
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!
Great question, I would make it but don’t bake it before putting in the freezer.