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A close-up of a serving spoon lifting a portion of cheesy potato casserole from a dish, garnished with chopped green onions.

Cheesy Potato Casserole

Cheesy Potato Casserole is the ultimate comfort dish that brings everyone together with its rich, creamy goodness. Perfect for family dinners, holidays, or potlucks, it’s easy to make and guaranteed to satisfy. You can even prepare it ahead for those busy nights, making it a go-to for meal prep. Budget-friendly and kid-approved, this casserole is a crowd-pleaser every time.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: American
Keyword: Cheesy potato casserole, potato casserole
Servings: 6
Calories: 260kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Calories: 260kcal | Carbohydrates: 23g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 322mg | Potassium: 551mg | Fiber: 2g | Sugar: 2g | Vitamin A: 497IU | Vitamin C: 7mg | Calcium: 172mg | Iron: 1mg
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