The Ultimate Cheesy Potato Casserole Recipe

I’ve always turned to this cheesy potato casserole when hosting family gatherings or potlucks because it’s my no-fail crowd-pleaser. It bakes in about an hour, giving me time to catch up or prep other dishes. The creamy texture with a crispy cornflake topping never fails to impress, making it the perfect comfort food to share with loved ones.

Why You’ll Love This Cheesy Potato Casserole

• Perfectly creamy texture every time that melts in your mouth
• Crispy cornflake topping hack adds a delightful crunch
• Works with both homemade or pantry staple ingredients for easy convenience
• Ideal for visual learners, featuring a helpful video guide to simplify the process

Cheesy Potato Casserole Ingredients (+ Secret Cream Sauce Option)

• 2 pounds frozen shredded hash brown potatoes
• 3 teaspoons salt
• Pepper, to taste
• 2 cups grated cheddar cheese
• 1/2 cup butter (1 stick)
• 10.5 ounces cream of chicken soup
• 16 ounces sour cream
• 1/2 cup milk
• 2 cups corn flakes, crushed
• Melted butter, to taste for topping

From-Scratch Cream Sauce Alternative

If you prefer skipping the canned soup, whip up your own sauce by whisking 2 tablespoons flour with 2 cups milk in a saucepan. Cook over medium heat until thickened, then season with salt, pepper, and a pinch of garlic powder. This fresh cream sauce brings rich flavor and lets you control every ingredient.

Step-by-Step Instructions with Visual Cues

1. Preheat oven to 350 degrees. Mix shredded hash browns, grated cheddar cheese, salt, and pepper in a large bowl.
2. Heat butter, soup, sour cream, and milk. In a saucepan, warm these together until the butter is fully melted and sauce is smooth.
3. Combine sauce and potatoes. Stir the heated creamy mixture into the hash browns until evenly coated.
4. Transfer to baking dish. Pour everything into a 9×13 baking dish, spreading it out evenly.
5. Add crunchy topping. Sprinkle crushed corn flakes over the top and drizzle with a little melted butter for golden crispness.
6. Bake for 1 hour. Let it cook until bubbly and the topping turns a perfect golden brown.

5 Game-Changing Variations (With Table)

Pro Tips for Perfect Results Every Time

• Prevent greasiness: Drain any excess liquid from potatoes before mixing.
• Avoid sogginess: Toast corn flakes lightly before topping to keep that crunch intact.
• Boost flavor: Add a pinch of garlic powder to the sauce for an extra layer of savory goodness.

You got this! These simple changes make a huge difference and keep your casserole shining every time.

Troubleshooting Common Issues

• Too dry? Add ¼ cup chicken broth to the mixture before baking for extra moisture.
• Too soupy? Bake uncovered a little longer to help evaporate excess liquid.

Science shows moisture balance is key for that perfect creamy but not mushy texture. I promise these tweaks fix most common issues!

Make-Ahead & Freezing Instructions

• Unbaked casserole: Assemble in freezer-safe dish, cover tightly, label with date and contents, freeze up to 3 months. Bake from frozen, adding extra 20-30 minutes to baking time.
• Baked casserole: Allow to cool completely, wrap well, and freeze for up to 2 months. Reheat covered at 350°F until hot.

What to Serve with Cheesy Potato Casserole

For a complete meal, try these pairings:

• Glazed ham for a classic protein match
• Roasted seasonal veggies to add freshness and color
• Simple green salad with vinaigrette for balance and crunch

Each combo makes dinner feel special without extra fuss.

Frequently Asked Questions

Can I use fresh potatoes?
Yes! Peel and shred fresh potatoes, then par-boil in salted water for 3-4 minutes to remove excess starch before mixing. Drain well.

What are the best cheese substitutes?

Experiment based on your flavor preference and availability!

Conclusion + Free Casserole Cheatsheet Offer

Cheesy potato casserole is proof you can have comforting, crowd-pleasing meals without stress. With easy ingredients, a creamy sauce, and that unbeatable crispy topping, you’re set for weeknight wins or holiday favorites.

Download my Ultimate Casserole Cheatsheet for handy tips and recipe ideas that’ll boost your confidence in the kitchen. Don’t forget to follow me on Pinterest @aisharecipes

cheesy potato casserole

A creamy, cheesy hash brown casserole topped with buttery crushed corn flakes for a crunchy finish — simple to prep and baked until golden and bubbly.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Main

• 2 pounds frozen shredded hash brown potatoes
• 3 teaspoons salt
• to taste pepper
• 2 cups grated cheddar cheese
• 1/2 cup butter (1 stick)
• 10.5 ounces cream of chicken soup
• 16 ounces sour cream
• 1/2 cup milk
• 2 cups corn flakes crushed
• to taste melted butter (for topping)

Equipment

• oven
• large mixing bowl
• saucepan
• 9×13-inch baking dish
• measuring cups and spoons
• spatula or spoon

Method

 

Directions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the frozen hash browns, grated cheddar, salt, and pepper.
3. In a saucepan, heat the butter with the cream of chicken soup, sour cream, and milk until the butter is melted and the mixture is smooth.
4. Pour the warm sauce into the bowl with the hash browns and stir until evenly coated.
5. Transfer the mixture to a 9×13-inch baking dish and spread into an even layer.
6. Top with crushed corn flakes and drizzle or brush with a little melted butter.
7. Bake for about 1 hour, until the casserole is golden on top and bubbling around the edges.

Notes

For best texture, use frozen (thawed slightly) shredded potatoes or fresh grated potatoes drained of excess moisture. To add more flavor, stir in diced onions or cooked bacon. If you prefer a crispier top, broil for 1–2 minutes at the end — watch closely. Let the casserole rest 5–10 minutes before serving to set.