Print

Easy Cheesy Potatoes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 2 reviews

This Easy Cheesy Potatoes recipe is a comforting classic made with tender hash browns, creamy sour cream, savory cream of chicken soup, and plenty of melted cheddar cheese. Topped with buttery crushed cornflakes for a crispy golden crust, this dish is perfect for family dinners, potlucks, or holiday gatherings. Ready in about 40 minutes and serving 16, it’s a crowd-pleasing side that’s simple to prepare and irresistibly cheesy.

Ingredients

Potato Mixture

  • 1 (30-ounce) bag diced or shredded hash browns, thawed
  • 1 (16-ounce) container sour cream
  • 1 (10.5-ounce) can cream of chicken soup (or celery or mushroom soup)
  • 1/4 cup melted butter
  • 1 bunch green onions (or 1/2 teaspoon onion powder)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups shredded cheddar cheese, plus more if desired

Topping

  • 1-2 cups crushed cornflakes (or Ritz crackers or panko crumbs)
  • 1/4 cup melted butter

Instructions

  1. Preheat Oven. Begin by preheating your oven to 350°F (175°C) and buttering a 9×13-inch baking dish to prevent sticking and add richness to the crust.
  2. Prepare Potatoes. Make sure the hash browns are mostly thawed, and drain any excess water to avoid a soggy casserole base.
  3. Mix Ingredients. In a medium bowl, combine the thawed hash browns, sour cream, cream of chicken soup, chopped green onions (or onion powder), kosher salt, black pepper, melted butter, and 1 1/2 cups shredded cheddar cheese. Stir until everything is evenly mixed.
  4. Spread in Dish. Transfer the potato mixture into the prepared baking dish, spreading it out evenly. If desired, sprinkle extra shredded cheddar cheese on top for added cheesiness.
  5. Add Crunchy Topping. Cover the casserole with 1 to 2 cups of crushed cornflakes for a crispy texture. Drizzle the remaining 1/4 cup melted butter evenly over the top to help the topping brown beautifully.
  6. Bake. Place the dish in the preheated oven and bake for 30 to 40 minutes until the potatoes are bubbling and the topping is golden brown. If you use cubed potatoes instead of shredded hash browns, bake for about 40 minutes.
  7. Rest and Serve. Let the casserole rest for 5 minutes after baking to set before serving. Enjoy it warm as a hearty and cheesy side dish.

Notes

  • For a vegetarian option, substitute the cream of chicken soup with cream of celery or mushroom soup.
  • If you prefer a stronger onion flavor, use fresh green onions instead of onion powder.
  • The crunchy topping can be customized with crushed Ritz crackers or panko crumbs instead of cornflakes.
  • Make sure to thoroughly thaw and drain potatoes to prevent excess liquid in the casserole.
  • This dish can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the bake time.

Find it online: https://cookedbygrace.com/easy-cheesy-potatoes-recipe/