Why You’ll Love This Recipe

Cheesy Potato Casserole combines the rich creaminess of melted cheese, sour cream, and butter with the heartiness of potatoes, creating a dish that’s perfectly balanced in texture and flavor. The crunchy cornflake topping adds a delightful contrast to the creamy base. It’s a family favorite that is sure to please, and it’s incredibly versatile too—use it as a side for roasted meats, or make it a stand-alone comfort meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

32 ounces shredded potatoes (defrosted if frozen)
10 ½ ounces condensed cheddar cheese soup (or cream of mushroom soup)
1 cup shredded sharp cheddar cheese
⅔ cup sour cream
¼ cup melted butter
¼ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder

Topping:

1 cup cornflakes
2 tablespoons melted butter

Directions

Preheat the Oven:
Preheat your oven to 350°F (175°C).
Combine the Ingredients:
In a 9×13-inch casserole dish, combine the shredded potatoes, condensed cheddar cheese soup (or cream of mushroom soup), shredded cheddar cheese, sour cream, melted butter, milk, garlic powder, and onion powder. Mix everything together well.
Prepare the Topping:
In a small bowl, gently break up the cornflakes and toss them with the melted butter until well coated.
Assemble the Casserole:
Sprinkle the cornflake topping evenly over the potato mixture in the casserole dish.
Bake:
Bake uncovered for 35-40 minutes, or until the casserole is bubbly and the topping is golden brown and crispy.

Servings and Timing

Servings: 6
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Add Protein: For a heartier dish, add cooked crumbled sausage or diced ham to the potato mixture.
Spicy Kick: Add a bit of hot sauce or diced jalapeños to the casserole for some extra heat.
Vegetarian Version: Skip the meat and use a vegetarian “cream of” soup to keep it meat-free.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual servings in the microwave or reheat the entire casserole in the oven at 350°F for about 15 minutes, until warmed through.

FAQs

Can I use frozen hashbrowns instead of shredded potatoes?

Yes, frozen hashbrowns work great for this recipe and save some prep time. Just make sure to defrost them first if they are frozen.

What if I don’t have condensed cheddar cheese soup?

If you don’t have cheddar cheese soup, you can substitute it with any other cream of soup, such as cream of mushroom, or make a homemade cheese sauce.

Can I make this casserole ahead of time?

Yes! You can prepare the casserole up to 48 hours in advance, just leave the cornflake topping separate. Refrigerate the casserole and top with the cornflakes just before baking.

Can I use a different topping instead of cornflakes?

If you prefer, you can use crushed crackers, breadcrumbs, or even potato chips for a different crunchy topping.

How can I make this dish gluten-free?

To make this casserole gluten-free, simply use gluten-free breadcrumbs or gluten-free cornflakes for the topping, and make sure your soup and other ingredients are gluten-free.

Conclusion

Cheesy Potato Casserole is a simple yet indulgent side dish that’s perfect for any meal. The creamy, cheesy potatoes paired with the crunchy topping make for a delightful contrast in texture and flavor. Whether you’re serving it at a family dinner, a holiday gathering, or a potluck, this casserole is sure to be a hit and will quickly become a family favorite!