Cheesy Potatoes II

Cheesy Potatoes II


"These cheesy hashbrowns are an easy and delicious sidedish for breakfast or dinner."


40 m servings 408 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 34.7 g
  • 53%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 883 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the hashbrowns, soup and sour cream. Mix well and pour into 4 quart casserole dish.
  3. Top with cubed cheese and butter; bake for 30 minutes or until all cheese is melted and hot.
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  1. 83 Ratings


One of my familys favorites. This reciepe has been in my family for years too, only we crumble cornfalkes really small and put them on top, then melt about a half stick of butter and pour it ove...

I have seen several versions of this recipe over the years calling for all types of soup and usually cheddar cheese. This was the first time I had made with processed cheese. I will stick with...

This a great recipe just the way it is. After making it a few times as Adel submitted it, I started tweaking. I make it with just the potatoes, sour cream, and cream of chicken soup, along wit...

This recipe has been in my family for years. However, I suggest that you crumble Ritz cracker over the top and sprinkle butter on the crackers before you put it in the oven.

These are the best cheesy potatoes! I use this recipe for all large get togethers and get raves every time. I would set out the frozen potatoes for a while to defrost a little bit to cut down o...

Everyone goes back for seconds....and thirds....there's never any leftovers when this is served. Goes good with almost anything - briskit, chicken, turkey. Great fool proof recipe, and easy to...

I made this recipe and it was super easy for a fast side dish. I doubled the recipe and i had great leftovers the next day.

My husband and I liked these. I used O'Brien potatoes since that is what I had in my freezer and I only used 1/2 of the sour cream called for and they still turned out a little too soupy.

I loved these potatoes! It reminded me of macaroni and cheese, they came out fluffy, cheesy and very good! You must use all ingredients to come out with the right recipe. A great new side dish!