Cheesy Potato Casserole

Shredded potato casserole is a hearty, filling comfort food and this recipe won’t disappoint when you’re craving a cheesy, flavor-packed dish. Everything comes together with two bowls and a casserole dish, with under an hour from start to finish. And while this does freeze well, you won’t likely have leftovers – this casserole is a dish that delights the taste buds.

Cheesy Potato Casserole Ingredients

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• Cream of mushroom soup: The creamy mushroom goodness that comes from a condensed soup can packs a punch when it comes to flavor.
• Sour cream: Go for full-fat sour cream for the best consistency.
• Milk: For this recipe, 2% milk is ideal.
• Cheddar cheese: Opt for shredded cheddar cheese – the sharper, the better.
• Butter: Melted butter keeps the ingredients well mixed together, as well as adds rich flavor and a smooth, velvety texture.
• Hash brown potatoes: Thaw a package of frozen hash browns prior to using them in the recipe.
• Cornflake crumbs: You can smash your own Cornflakes if you like larger crumbs, otherwise you can buy Cornflake crumbs ready-smashed.
• Parmesan cheese: Grated Parmesan cheese helps to make the shredded potato casserole have a thicker consistency.

Directions

Step 1: Combine the casserole ingredients

Alejandro Monfort for Taste of Home

Preheat the oven to 325°F. Melt the butter in a small saucepan. Then, in a large bowl, combine the mushroom soup, sour cream, milk, cheddar cheese and 1/4 cup of the butter. Stir in the hash browns. Once combined, transfer everything to a greased 13×9-inch baking dish.

Step 2: Make the topping

Alejandro Monfort for Taste of Home

In a small bowl, combine the Cornflake crumbs, Parmesan cheese and the remaining butter, mixing until the ingredients are just combined. Sprinkle the mixture over the top of the casserole. Bake, uncovered, for 45 to 50 minutes or until heated through and the cheese is melted to your liking.

Alejandro Monfort for Taste of Home

Cheesy Potato Casserole Variations

• Add dried herbs: For a boost of flavor, consider adding a teaspoon of dried rosemary or thyme in Step 2.
• Make it corny: Mixing in some corn (we’d recommend adding 1/2 cup in Step 1) is a nice extra, especially if you use fresh corn sliced off the cob. If you’re working through your freezer stash, frozen corn works well here too.
• Mix in bacon: You’ll need to cook the bacon prior to adding it, but the smoky flavor adds a wonderful boost to this dish.

How to Store Cheesy Potato Casserole

One of the best parts about this casserole is how easy it is to store. You can cover it, store it in the fridge and enjoy the leftovers for up to four days, or you can freeze it for up to three months.

How do you reheat shredded potato casserole?

If it’s not frozen, you can reheat your casserole at 350°, covered with foil. If it is frozen, be sure to fully thaw it before reheating.

Cheesy Potato Casserole Tips

Alejandro Monfort for Taste of Home

Can you make cheesy potato casserole ahead of time?

You can. Because you can freeze this cheesy potato casserole recipe for up to three months, it makes an excellent freezer-prep dish for future meals.

Can you use fresh potatoes instead of hash brown potatoes?

You can absolutely use fresh potatoes in place of frozen hash browns. To do this, you’ll want to shred potatoes in a food processor or by hand. Next, you’ll remove any water from the potatoes by balling the shredded potato in cheese cloth and squeezing. Additionally, you’ll need to cook the potatoes before continuing on with the rest of the recipe as outlined above.

What should you serve with cheesy potato casserole?

This delightfully cheesy potato casserole recipe pairs well with mouthwatering brown sugar-glazed baby carrots and a side of fried okra. To go full comfort mode, we recommend serving easy peach cobbler for dessert.