Cheesy Potato Casserole
Add Preferred SourceCheesy Potato Casserole is the kind of dish that brings everyone to the table. It’s packed with cheesy, creamy goodness and feels like a cozy hug on your plate. Whether it’s for a family dinner or a holiday spread, this dish hits all the right notes—simple to make, totally satisfying, and guaranteed to disappear fast.
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This cheesy potato casserole is perfect for meal prep. You can make it the night before and then just reheat it when you’re ready to eat it, which means it’s perfect for the holidays, potlucks, or busy weeknights. It’s budget-friendly, kid-friendly, and a real crowd-pleaser, and when you add in that it’s super easy to make; what’s not to love?
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
Make the Creamy Sauce
Melt your butter in a pan and stir in the cream of mushroom soup, sour cream, salt, pepper, and green onions. Once that’s all mixed, toss in half of the shredded Cheddar cheese. Let it melt down into that creamy goodness.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
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Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Combine It All
Now, gently fold your cooked potatoes into the sauce, making sure everything gets coated nicely. Transfer it all into a greased baking dish. Don’t skimp on this step; you want those potatoes to soak up all that flavor.
Top and Bake
Spread the remaining Cheddar cheese on top—because more cheese is always better, right? Pop it in the oven at 375°F (190°C) for about 30 minutes. You’ll know it’s ready when the cheese is golden, bubbly, and calling your name.
Serve It Up
Once it’s out of the oven, let it cool just a little before diving in. Serve warm and get ready for cheesy, potato perfection!
Recipe Notes and Expert Tips
Here are some of my top tips for making the most of your potato casserole.
- Cooked to Perfection: You want the potatoes fork-tender but not mushy. They’ll finish cooking in the oven, so don’t overdo it in the boiling stage.
- Freshly Grated Cheese: For the creamiest, meltiest cheese topping, grate your own Cheddar. Pre-shredded cheese doesn’t melt as smoothly because of the added coating.
- Speed It Up: Short on time? Frozen hash browns work just as well. Just toss them right in with the sauce, no need to pre-cook.
- Soup Swap: Not into mushroom? No problem! You can swap out the cream of mushroom soup for cream of chicken or even cream of celery for a twist.
- Add a Crunch: For extra texture, top the casserole with some crushed crackers or panko breadcrumbs before baking.
- Green Onion Alternatives: If green onions aren’t your thing, try chives or caramelized onions for a slightly sweeter flavor.
How to Store Cheesy Potato Casserole
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave when you’re ready for round two.
This dish freezes beautifully, too! Just wrap it tightly in foil or transfer it to a freezer-safe container, and it’ll keep for up to 2 months.
What to Serve With Cheesy Potato Casserole
This cheesy potato casserole is rich and filling, so it pairs well with lighter sides like a fresh salad or roasted veggies. It’s also a perfect match for grilled chicken, baked ham, or even a simple steak for a balanced meal.
More Easy Casserole Recipes for You to Try at Home
If you love our potato casserole, then you should check out these easy recipes!
Equipment
Ingredients
- 1 ½ pounds russet potatoes peeled and diced
- 2 ½ tablespoons butter melted
- ½ cup cream of mushroom soup
- ½ cup sour cream
- ¼ cup green onion
- Salt and pepper to taste
- 1 cup Cheddar cheese divided and shredded
Instructions
- Preheat your oven to 375°F (190°C). Place the peeled and diced potatoes in a saucepan of cold water and bring it to a simmer. Cook the potatoes until they are fork-tender, about 12 to 14 minutes. Drain them and set them aside.1 ½ pounds russet potatoes
- In a separate pan, melt the butter over medium heat. Stir in the cream of mushroom soup, sour cream, salt, pepper, and green onions. Mix everything together, then add half of the shredded Cheddar cheese. Stir until the cheese has melted and the sauce is smooth.2 ½ tablespoons butter, ½ cup cream of mushroom soup, ½ cup sour cream, ¼ cup green onion, 1 cup Cheddar cheese, Salt and pepper
- Toss the cooked potatoes into the sauce mixture, making sure everything is fully coated. Transfer the mixture to a greased baking dish, spreading it out evenly.
- Sprinkle the remaining shredded Cheddar cheese on top. Bake the casserole in the preheated oven for about 30 minutes, or until the cheese is bubbly and golden brown. Once finished, remove from the oven and let it cool slightly before serving.1 cup Cheddar cheese
Video
Notes
- Cooked to Perfection: You want the potatoes fork-tender but not mushy. They’ll finish cooking in the oven, so don’t overdo it in the boiling stage.
- Freshly Grated Cheese: For the creamiest, meltiest cheese topping, grate your own Cheddar. Pre-shredded cheese doesn’t melt as smoothly because of the added coating.
- Speed It Up: Short on time? Frozen hash browns work just as well. Just toss them right in with the sauce, no need to pre-cook.
- Soup Swap: Not into mushroom? No problem! You can swap out the cream of mushroom soup for cream of chicken or even cream of celery for a twist.
- Add a Crunch: For extra texture, top the casserole with some crushed crackers or panko breadcrumbs before baking.
- Green Onion Alternatives: If green onions aren’t your thing, try chives or caramelized onions for a slightly sweeter flavor.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
