Easy Cheesy Potato Casserole

Cheesy potatoes hash brown casserole topped with corn flakes is an easy favorite side dish for the holidays or a crowd.

If you are from the midwest, chances are you've had this beloved cheesy hash brown casserole at a family or holiday gathering. We simply call this side dish cheesy potatoes, also known as funeral potatoes by some.

I have had a variation of this casserole at holidays in Ohio, at graduation parties, at church, and many other gatherings.

Why You'll Love It

It's such a comforting side dish and it goes with just about anything at the holidays, family gatherings and potlucks.

• It's super easy to prepare with frozen hash browns and simple ingredients.
• Everyone loves cheesy casseroles!
• The corn flake topping is buttery and crispy and makes the dish.

Ingredients

Here's what you'll need to make these cheesy potatoes:

• Frozen hash browns  I am partial to this brand of hash browns and where this recipe is adapted from. Do not thaw the hash browns, they are layered in the dish frozen.
• Cream of chicken soup  can substitute with cream of mushroom or celery but I prefer cream of chicken.
• Sour cream  I always use full fat sour cream for a richer and creamier casserole.
• Milk  whole or low fat (not skim)
• green onions
• Shredded cheddar cheese  I always use pre-packaged shredded cheese for convenience with this recipe. Of course, shredding your own would be ideal but not necessary for this casserole in my opinion.
• Corn flakes and butter  crushed and drizzled over the top of the casserole for that crispy topping!

My cheesy potato recipe comes from a bag of Mr. Dell's Hash Browns. I am not particularly brand loyal but there are certain things I am very loyal to. Mr. Dell's is one of those brands, because that's where I got the recipe and I don't want to use another brand to make it. Sometimes they are hard to find in my stores and I have to use something else, but try and use Mr. Dell's, if you can.

How To Make Cheesy Potatoes

Step 1: Put a layer of frozen hash browns in bottom of a casserole dish on top of some melted butter.

Step 2: Mix the soup, sour cream, milk and green onions in a bowl, spread half the mixture over the potatoes.

Step 3: Sprinkle half the shredded cheese over the mixture, and then repeat with the rest of the potatoes, cream mixture and shredded cheese.

Step 4: Top evenly with crushed cornflakes and then drizzle with melted butter and bake.

Recipe Notes and Tips

1. Frozen cubed potatoes will also work in this recipe.
2. The casserole can be frozen after baking, cool completely before freezing.
3. Reheats are delicious if you have any leftovers, just pop them in the microwave until heated through.
4. Crushed Ritz crackers can be subbed for the corn flakes. I crush the corn flakes in a Ziploc bag or you can do as my daughter does, just crush by hand as your spreading them over the top of the casserole.
5. I prefer full fat sour cream for a richer and creamier texture. You can use low fat if you prefer but I don't recommend nonfat. Full fat Greek yogurt is another option.

I hope you try these cheesy potatoes at your next gathering or for your holiday table. It's probably the favorite side dish on our table ~ Kelly🍴🐦

More casserole side dishes:

• Old Fashioned Bread Stuffing with Sausage
• Corn Casserole
• Summer Squash Casserole 
• Spinach Rockefeller

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Easy Cheesy Potato Casserole

Cheesy Potatoes hash brown casserole, a Midwest favorite for the holidays or a crowd ~ easy, cheesy and topped with corn flakes.

5 from 3 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 10 servings

Calories: 391kcal

Author: Kelly Wildenhaus

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Ingredients

• ▢ 30 oz frozen shredded hash browns about 10 cups (use Mr. Dells if you can)
• ▢ ¼ cup + 2 tablespoons butter
• ▢ 1 can cream of chicken soup
• ▢ ½ cup chopped green onions
• ▢ 12 ounces sour cream
• ▢ ½ cup milk
• ▢ 2 cups grated cheddar cheese (I like sharp cheddar pre-shredded in a bag)
• ▢ 1 cup crushed corn flakes

Instructions

• Preheat oven to 340º (weird temperature).
• Mix soup, sour cream, milk and green onions in a bowl and set aside.
• Pour ¼ cup melted butter into a 9″ x 13″ baking dish.
• Add half the package of hash browns (about 5 cupto the baking dish. Pour half the soup/sour cream mixture over the potatoes. Spread evenly. Sprinkle 1 cup shredded cheddar on top of that.
• Add remainder of hash browns and then the rest of the soup mixture. Sprinkle on remaining 1 cup of cheese, then cover with crushed corn flakes. Melt 2 tablespoons of butter and drizzle on top of the corn flakes.
• Bake for 1 hour until hot and bubbly.

Recipe Notes

1. You can also use diced/cubed frozen potatoes.
2. Crushed Ritz crakers can be used instead of corn flakes.
3. Can use cream of mushroom or cream of celery instead of cream of chicken soup.

Nutrition

Calories: 391kcal Carbohydrates: 40g Protein: 11g Fat: 22g Saturated Fat: 12g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 59mg Sodium: 606mg Potassium: 390mg Fiber: 2g Sugar: 4g Vitamin A: 1128IU Vitamin C: 13mg Calcium: 228mg Iron: 8mg

Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

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*Adapted from recipe on package of Mr. Dell's frozen hash browns.