Can I use fresh potatoes instead of frozen hash browns?

Absolutely! Shred peeled potatoes using a box grater, and give them a quick squeeze to remove excess moisture. The rest of the process stays the same—though frozen hash browns still win for convenience.

What can I use if I don’t have cream of chicken soup?

No worries. Cream of mushroom or even cream of celery soup works—each brings its own subtle twist. You can even make your own quick white sauce if you prefer a from-scratch option.

Does this casserole travel well for potlucks or holidays?

It’s one of the best! Simply bake as directed, let it cool slightly, and cover. It reheats beautifully, so it arrives just as irresistible.

Can I assemble this ahead of time?

Yes! Mix up the casserole (without the cornflake topping), cover tightly, and refrigerate up to 24 hours in advance. Add the topping right before baking for best crunch.

Cheesy Potatoes Recipe

Description

Cheesy Potatoes are a classic comfort food casserole, featuring creamy hash browns mixed with melted cheddar and sour cream, then topped with a buttery, crunchy corn flakes crust. Easy to prepare and perfect as a hearty side dish for gatherings or family dinners.

Ingredients

Units Scale

Main Ingredients

2 lb bag frozen hash browns
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream
1 stick unsalted butter, melted
2 cups grated cheddar cheese
Salt & pepper to taste

Topping

1 stick butter, melted
2 cups corn flakes

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Instructions

Preheat Oven – Preheat your oven to 375 degrees Fahrenheit to ensure an even bake throughout the casserole.
Mix Main Ingredients – In a large bowl, combine the frozen hash browns, cream of chicken soup, sour cream, melted unsalted butter, grated cheddar cheese, and salt & pepper. Mix thoroughly until all ingredients are well incorporated.
Assemble Casserole – Evenly spread the cheesy potato mixture into a 9×13 inch baking dish, smoothing the top with a spatula.
Prepare Corn Flake Topping – In a small bowl, pour the melted butter over the corn flakes. Toss or mix gently to ensure the corn flakes are fully coated with butter.
Add Topping – Evenly sprinkle the buttery corn flake mixture over the top of the potato mixture in the baking dish, covering completely for a crispy finish.
Bake – Place the casserole in the oven and bake uncovered for 35-40 minutes, or until the casserole is hot, bubbly, and the topping is golden brown.

Notes

You can substitute cream of mushroom soup for the cream of chicken for a vegetarian version.
For extra flavor, add chopped onions or bell peppers to the potato mixture.
Let the casserole rest for 5-10 minutes before serving to firm up.
This dish can be assembled ahead and baked when ready to serve.
Leftovers reheat well and make a great lunch the next day.

Nutrition

Serving Size: 1/12 of casserole
Calories: 310
Sugar: 2g
Sodium: 520mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 7g
Cholesterol: 45mg