There's something irresistibly comforting about a cheesy, creamy potato bake that’s both crispy on top and meltingly soft inside. This Cheesy Potato Casserole Recipe hits all those notes with a touch of green onion freshness and a crunchy cornflake topping that makes it a real crowd-pleaser any time of year.
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Why You'll Love This Recipe
I’ve made this Cheesy Potato Casserole Recipe more times than I can count, especially when hosting family dinners or potlucks. Its rich, comforting flavors and that golden crunchy top always get people asking for seconds. What’s not to love?
- Perfectly Creamy and Cheesy: The combination of sour cream, cheddar, and cream of chicken soup turns these potatoes into a luscious, velvety delight that melts in your mouth.
- Simple and Quick to Prepare: Using frozen shredded potatoes keeps things super easy—no peeling or grating required, saving you tons of time.
- Crunchy Topping Magic: The cornflake crust isn’t just for show, it adds an addictive crispy layer that elevates this casserole from ordinary to show-stopping.
- Great for Feeding a Crowd: This recipe serves about a dozen, making it ideal for big gatherings or meal prepping for the week ahead.
Ingredients & Why They Work
Everything in this Cheesy Potato Casserole Recipe comes together for a reason—each ingredient adds a layer of flavor or texture that makes the dish irresistible. And the best part? These staples are easy to find in most grocery stores.
- Butter: Used twice—once to sauté green onions and again melted for the topping, butter brings richness and helps those cornflakes crisp up beautifully.
- Green onions: They add a subtle, fresh, slightly sharp flavor that balances the richness of cheese and sour cream.
- Sour cream: This adds tang and creaminess, giving the casserole a luscious, moist texture.
- Cream of chicken soup: The secret creamy base that binds everything together without being overpowering.
- Sharp cheddar cheese: Offers bold flavor and meltability—go for a good quality shredded cheese for best results.
- Frozen shredded potatoes: A huge time saver, these provide the perfect fluffy potato base without any fuss.
- Corn flakes: Lightly crushed, they create that iconic crunchy topping that everyone loves.
Make It Your Way
One of my favorite things about this Cheesy Potato Casserole Recipe is how easy it is to customize. Over the years, I’ve tweaked it to suit different tastes and occasions, and you can too!
- Variation: I love adding a handful of cooked bacon bits or diced ham for a smoky, meaty twist—that salty richness makes the casserole even heartier.
- Vegetarian option: Simply swap the cream of chicken soup for cream of mushroom, and you’re all set without losing any creaminess.
- Extra veggies: Toss in some sautéed mushrooms or spinach if you want to sneak in more greens—just be mindful of moisture to prevent it from getting too soggy.
- Cheese swap: Try mixing in pepper jack or gouda for a fun change in flavor that’s still melty and delicious.
Step-by-Step: How I Make Cheesy Potato Casserole Recipe
Step 1: Sauté Your Flavor Base
Start by melting ¼ cup of butter in a skillet over medium heat. Then add those chopped green onions and sauté for about 3 minutes until they’re soft and fragrant. This step releases their sweetness and sets the flavor foundation for the casserole.
Step 2: Stir in the Creamy Goodness
Next, add the sour cream and the can of cream of chicken soup to the pan. Stir gently until everything’s combined and just starts to bubble. Avoid boiling—just a gentle heat to bring all those creamy flavors together.
Step 3: Melt in the Cheese
Add in the shredded sharp cheddar cheese, stirring until it melts smoothly into the mixture. This step makes the sauce irresistibly cheesy and rich—the heart and soul of the entire dish.
Step 4: Combine With Potatoes
Remove the pan from heat and gently fold in the frozen shredded potatoes, stirring until they’re fully coated in all that cheesy sauce. Don’t worry if the potatoes release a little water—it’ll bake off in the oven.
Step 5: Prepare the Crunchy Topping
Pour the potato mixture into a lightly greased 9x13 inch casserole dish and spread it out evenly. Then, combine the crushed corn flakes with half a cup of melted butter, stirring to coat the flakes evenly. Sprinkle this mixture on top for a golden, crispy crust.
Step 6: Bake to Perfection
Bake your casserole at 350°F for 40–45 minutes until the center is hot and bubbly and the topping is beautifully golden. You’ll know it’s done when the edges start bubbling up around the sides and the cornflake crust is crisp and fragrant.
Top Tip
This recipe has become a go-to for me because of a few little tricks I picked up along the way that make a big difference for texture and flavor.
- Don’t skip sautéing the green onions: This step really enhances their flavor instead of leaving them raw and sharp.
- Use sharp cheddar cheese: It melts flawlessly and adds a richer, tangier flavor than mild cheeses.
- Lightly crush your corn flakes: If they’re too chunky, they won’t stick as well; too fine, and they lose crunch—aim for bite-sized pieces.
- Bake uncovered at 350°F: This allows the topping to crisp while the interior heats evenly without drying out.
How to Serve Cheesy Potato Casserole Recipe
Garnishes
For garnish, I like to sprinkle a touch of fresh chopped parsley or extra sliced green onions right before serving—it brightens the rich, creamy casserole beautifully. Sometimes a little crispy bacon crumble on top takes it over the edge!
Side Dishes
This cheesy potato casserole pairs perfectly with roasted chicken or grilled sausages for a comforting meal. A crisp green salad or sautéed green beans balances the richness nicely, making the meal feel complete and fresh.
Creative Ways to Present
For special occasions, I’ve served this in individual ramekins topped with extra herbs and a sprinkle of paprika for color. It’s also great layered in a shallow trifle dish to show off all those textures and colors, making it a centerpiece side dish.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I find reheating in the oven helps maintain the crunchy topping better than the microwave, but the microwave works in a pinch.
Freezing
I usually freeze the casserole right before adding the cornflake topping—wrap tightly with plastic wrap and foil. When ready to bake, thaw overnight in the fridge, add the topping, and bake longer until bubbly and hot inside.
Reheating
Reheat leftovers in a 350°F oven for about 20 minutes, uncovered, until warmed through and the crispy topping revives. Cover loosely with foil if it seems to be browning too quickly.
Frequently Asked Questions:
Yes! You can substitute freshly shredded potatoes. Just make sure to drain and dry them well to avoid excess moisture, and reduce the baking time to about 30 minutes since fresh potatoes will cook faster.
To keep your casserole from getting soggy, be sure not to skip sautéing the green onions to evaporate some moisture and lightly crush the corn flakes so they soak up any excess liquid. Also, avoid covering it during baking so the topping can crisp up.
Absolutely! You can substitute the corn flakes topping with gluten-free corn flakes or crushed gluten-free crackers to keep that crunchy texture. Just double-check your cream soup label or make a homemade gluten-free cream sauce.
Stored properly in an airtight container, this casserole should stay fresh in your fridge for about 3 days. For best texture, reheat in the oven instead of the microwave.
Final Thoughts
This Cheesy Potato Casserole Recipe is one of those dishes I keep coming back to because it’s so reliably delicious and flexible. Whether you're busy weekday night dinner-ing or planning for a crowd, this cozy casserole feels like a warm hug on a plate. Give it a go—you’ll be so glad you did.
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Cheesy Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
A comforting and cheesy potato casserole featuring shredded potatoes baked in a creamy mixture of sour cream, cream of chicken soup, green onions, and sharp cheddar cheese, topped with a buttery corn flakes crust for a delightful crunch.
Ingredients
Base
- ¼ cup butter
- 4 green onions, chopped
- 1 cup sour cream
- 10 oz can cream of chicken soup
- 2 cups sharp cheddar cheese, shredded
- 6 cups frozen shredded potatoes (approximately a 26oz-28oz bag)
Topping
- ½ cup butter, melted
- 3 cups corn flakes, lightly crushed
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to get it ready for baking the casserole.
- Sauté Green Onions: In a skillet, melt ¼ cup of butter and sauté the chopped green onions for about 3 minutes until they become soft.
- Mix Cream Base: Add the sour cream and cream of chicken soup to the skillet, stirring until the mixture is well combined and bubbly. Then stir in the shredded cheddar cheese until it melts completely.
- Add Potatoes: Remove the skillet from heat and fold in the frozen shredded potatoes, making sure they are evenly coated with the creamy mixture.
- Prepare Casserole Dish: Pour this potato mixture into a lightly greased 9x13 inch casserole dish and spread it out evenly.
- Make Topping: In a bowl, combine the lightly crushed corn flakes with the melted ½ cup butter, stirring to evenly coat the corn flakes.
- Top Casserole: Spread the buttery corn flakes mixture in an even layer over the potato mixture in the casserole dish.
- Bake: Place the casserole in the preheated oven and bake for 45 minutes until the center is hot, bubbly, and the topping is golden and crispy.
Notes
- For fresher flavor, you can use freshly shredded potatoes instead of frozen; just reduce the bake time to 30 minutes.
- If freezing the casserole, do so before adding the corn flakes topping. When ready to bake, add the topping and bake until heated through and bubbly, which may require extra baking time.
- Lightly crushing the corn flakes gives a better texture contrast without becoming too fine or powdery.
- Using sharp cheddar cheese adds a richer flavor, but you could substitute with mild cheddar if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
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