This Cheesy Potato Casserole or Cheesy Hashbrown Potato Casserole 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 classic recipes made with potatoes. Your family is going to fall in love with this cheesy potato side dish.
This cheesy hash brown casserole is creamy, delicious, and packed with flavor. It is even made from frozen shredded hash brown which makes this recipe so easy! To make this loaded potato casserole, all you need to do is throw a few ingredients together, spread it in a baking dish, and smother it with cheese.
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Cheesy Potato Casserole Video Tutorial
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This potato side dish is the perfect addition to your holiday meal. We love making this around Easter time, it goes perfectly with your Easter Ham. We also love having this as part of our traditional Christmas dinner is works great as a side for Prime Rib, Roast, or really any main dish your family loves.
More Side Dishes
- Holiday Side Dishes
- Classic Holiday Stuffing
- Green Beans
- Roasted Brussell Sprouts
- Winter Berry Salad
- More Side Dishes
What to Make with Cheesy Potato Casserole
- Cornflake Chicken
- California Chicken
- The Best Pot Roast
- Monterey Chicken
- Mississpi Beef Roast
- More Family Holiday Recipes
Ingredients in Cheesy Funeral Potatoes Recipe:
- 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 found in the freezer section of the supermarket. If you prefer to use real potatoes, you can certainly make this a cheesy potato casserole with real potatoes. Just shred the potatoes before you add them and add 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'd like to keep the ingredients vegetarian.
- Garlic Salt: or equal parts garlic powder and salt.
Cheddar cheese is classic but plays around with different varieties of cheese. You really can't go wrong here. It's delicious with aged white cheddar, milk cheddar, Gruyere, or sharp cheddar cheese. My favorite kind is a fiesta cheese blend!
Instructions for Making Cheesy hashbrown potato recipe
- Preheat the oven to 350 degrees
- Spray the inside of a 9 by 13" baking dish with non-stick cooking spray
- 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)
- 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.
- 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)
- Bake in a 350-degree oven for 30-40 minutes or until the edges are bubbly and lightly golden brown. Remove from the oven, enjoy!
Tips to make this shredded 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.
- If making it ahead, be sure to 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 you can cut whole potatoes into ½" chunks, boil until tender, and use them in this cheesy potatoes casserole. Both methods work great.
- 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 up by using lite sour cream in this potato casserole with sour cream.
Cheesy Potato Casserole
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 tsp 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 9"x13" 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!
Nutrition
More Potato Recipes
- Loaded Baked Potato Skins Recipe
- Smashed Potatoes
- Cheesy Breakfast Hash Browns
- Fingerling Potatoes
- Broccoli Potato Cheese Soup
- Classic Scalloped Potatoes
- Crockpot Scalloped Potatoes
- Slow Cooker Hams and Cheese Scalloped Potatoes
- Classic Mashed Potatoes
- Oven Roasted Potatoes
- Best Baked Potatoes
- Slow Cooker Cheesy Potatoes
- More Potato Recipes
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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.
Joanne
Still a question on amount of potatoes 20 oz? 30 oz?
Jill Baird
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!
Jill Baird
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.
Anne McMenamey
Omg these are amazing!!!! Thanks for the recipe!!! 5 stars!!!!
Victoria
Do we thaw the potatoes or make it with frozen shredded hash browns?
The Carefree Kitchen
The frozen hashbrowns work great. Great question, I'll update the post!
Jill Baird
Hooray! I'm so glad you love them as much as we do!
Mojoblogs
I personally love hash brown and this a level up version of hash brown. Looks really yummy! Thank you for this great recipe.
The Carefree Kitchen
So glad you loved them! They're a favorite around here on the weekends!
Rhonda Holliday
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???
Judith McG
Hi .. Do you think I could make this ahead and freeze for a few days before thawing and cooking?
Jill Baird
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.
Lisa
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!
Lisa
Easy flavorful and fabulous.... simple as that
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So glad that you liked, Lisa!