Cheesy Potato Casserole

67 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 d 1 h
Recipe by  Stacey

“This recipe was given to me by my mother-in-law. I slightly modified it. It is a must have for my family's Easter dinner.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch dish



  1. Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Bake in preheated oven 45 minutes, until golden, hot and bubbly.

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Reviews (67)

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This is similar to a recipe I already make. I use a whole package of hashbrowns (30 oz.) I use cream of chicken (not cream of mushroom). I usually use corn flakes on top, but made it last night and realized I didn't have any. I used crushed Saltine crackers moistened with butter instead. This was great! I will always use the Saltines from now on. Oh, and I definitely don't use a whole chopped onion. I grate about 1 or 2 tablespoons of onion because I don't like crunchy raw onion chunks in this kind of dish. Another addition I sometimes make is adding a can or two of chopped green chilis.



It is a good recipe but I made a few changes. Used frozed potatoes o'brien instead of having to chop the onion. Saves a step. Used 1 can of cream of chicken soup,a taste preference and i thought 2 would be way to much. I also topped it with corn flakes mixed in melted butter since that is how i have seen it done before. Comes out great this way!



I have made this several times, and it is always a hit. My family just requested it for Christmas dinner yet again. I do make a few changes, though: I use 2 pounds of hash browns instead of 1 (too liquidy with only 1), I cut out the onion, and I use corn flakes for the topping. I have tried both letting it sit overnight and just assembling and baking right away, and I actually think it tastes better if I bake it right after assembling if I stir it all together first. I should also note that with the extra potatoes, it does take longer to cook. I increase the temperature to 400 degrees and let it cook for an hour. But really, it is hard to mess this one up. It comes out great every time!

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Amount Per Serving (10 total)

  • Calories
  • 458 cal
  • 23%
  • Fat
  • 37.8 g
  • 58%
  • Carbs
  • 26 g
  • 8%
  • Protein
  • 11.4 g
  • 23%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 791 mg
  • 32%

Based on a 2,000 calorie diet



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Potato Casserole II


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Cheesy Chicken and Potato Casserole