Name: Cheesy Potato Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1/4 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 (about a 26oz-28oz bag); 1/2 cup butter, melted; 3 cups corn flakes, lightly crushed

There’s something incredibly comforting about a warm, cheesy, hearty dish like this Cheesy Potato Casserole Recipe. Melting butter, sharp cheddar cheese, and crispy cornflakes on top come together into a perfect balance of textures and flavors that makes this casserole a family favorite every time.

A close-up view of a white dish filled with a layered casserole, showing a thick bottom layer of creamy pale mixture with shredded pieces, topped with a crunchy, golden-brown layer of cornflakes. A black spoon is scooping out a portion from the side, lifting both the creamy and crispy layers. The background surface is white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Potato Casserole Recipe
Top Tip
How to Serve Cheesy Potato Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Potato Casserole Recipe

Why You'll Love This Recipe

This cheesy potato casserole brings all the cozy vibes to your kitchen with just the right mix of creamy and crunchy. I always find myself going back for seconds—and it’s so reliable for potlucks or family dinners because everyone raves about it!

Simple Ingredients: You probably have most of these staples already, making it super accessible for busy weeknights.
Perfectly Cheesy: Sharp cheddar cheese melts throughout for gooey, delightful pockets of flavor.
Crunchy Topping: The cornflake crust adds an unexpected but irresistible crunch every time.
Versatile Side Dish: Whether with roast chicken or grilled veggies, this casserole complements so many meals.

Ingredients & Why They Work

Each ingredient in the Cheesy Potato Casserole Recipe plays an important role to balance creaminess, flavor, and texture. Plus, it’s a breeze to gather everything since many are pantry staples or common freezer finds.

Flat lay of a simple white ceramic bowl of pale yellow butter, a small white bowl of smooth white sour cream, a small white bowl of creamy light beige cream of chicken soup, a neat pile of finely shredded bright orange sharp cheddar cheese, a mound of fresh shredded white potatoes with bits of light yellow, a small white bowl filled with lightly crushed golden corn flakes, and a group of four fresh green onions with white bulbs and vibrant green stalks, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Butter: Used twice—first for sautéing green onions to bring out their sweetness and second melted to coat the cornflake topping for that perfect crunch.
Green Onions: These give a subtle but fresh onion flavor that brightens the creamy mixture beautifully.
Sour Cream: Adds tangy richness and keeps the casserole moist without weighing it down.
Cream of Chicken Soup: The classic binder here, delivering savory depth and creaminess.
Sharp Cheddar Cheese: Melts delectably and lends that punch of cheesy goodness everyone loves.
Frozen Shredded Potatoes: The base for the dish, they keep prep quick and consistent all year round.
Corn Flakes: When crushed and mixed with butter, they create the golden, crispy topping that's so satisfying to bite into.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve found this casserole is incredibly forgiving when it comes to tweaks, so feel free to customize it based on what’s in your fridge or dietary needs. When I make it, sometimes I swap in diced ham or cooked bacon for a meaty twist, and other times I add a pinch of smoked paprika to the cheese mixture for warmth.

Vegetarian Version: Use cream of mushroom soup instead of chicken and enjoy a meat-free cheesy delight.
Make It Gluten-Free: Swap corn flakes for gluten-free cereal; it still keeps that crunch.
Fresh Potatoes: For fresher flavor, I shred raw potatoes myself—just remember to reduce bake time by about 15 minutes.

Step-by-Step: How I Make Cheesy Potato Casserole Recipe

Step 1: Sauté Those Onions to Sweeten Things Up

Start by melting ¼ cup butter in a skillet over medium heat. Toss in the chopped green onions and let them soften gently for about 3 minutes. This step is key because it mellows out the onion's bite and adds a fragrant base to your casserole.

Step 2: Mix the Creamy Goodness

Stir in the sour cream and the cream of chicken soup right into the pan while it’s still warm. Keep stirring until the mixture looks smooth and starts to bubble slightly. Then, add about 2 cups of sharp cheddar cheese and stir until melted and evenly distributed. That cheesy aroma alone will get your taste buds excited.

Step 3: Marry the Potatoes with the Cream Mixture

Take the pan off the heat and fold in 6 cups of frozen shredded potatoes until every shred is coated with cheesy goodness. Make sure you mix it well so you get that creamy flavor in every bite!

Step 4: Assemble and Top Your Casserole

Pour the cheesy potato mixture into a greased 9x13-inch casserole dish. In a separate bowl, combine 3 cups of lightly crushed corn flakes with ½ cup melted butter. Spread this crunchy topping evenly over the potatoes—it’s the finishing touch that adds a crispy, golden crust you’ll love.

Step 5: Bake to Perfection

Bake at 350°F for 40 to 45 minutes or until the center is hot and bubbly, and the topping is golden brown. I usually check around 40 minutes—if the top’s browning too fast, just cover loosely with foil to avoid burning.

Top Tip

Having made this dish dozens of times, I’ve learned a few tricks that really help it come out perfect every time.

Don’t Skip Sautéing the Onions: It’s worth the extra few minutes since raw onions can overpower the dish otherwise.
Use Sharp Cheddar: The sharper the cheese, the more flavorful your casserole will be. I’ve tried mild versions, but sharp cheddar just ups the comfort factor.
Evenly Crush Cornflakes: Crushing corn flakes to a consistent size ensures the topping bakes evenly without burning.
Check for Bubbling Edges: To know it’s done, wait until you see the filling bubbling along the edges—that’s the best indicator that it’s heated through.

How to Serve Cheesy Potato Casserole Recipe

Cheesy Potato Casserole - Serving Suggestion

Garnishes

I usually sprinkle extra chopped fresh green onions or chives on top after baking to add a pop of color and fresh bite. Sometimes a little dollop of sour cream on the side is perfect too if you want extra creaminess with each serving.

Side Dishes

This casserole pairs wonderfully with roast chicken, honey glazed ham, or even a simple green salad for something lighter. I love serving it alongside steamed green beans or roasted Brussels sprouts to balance the richness.

Creative Ways to Present

For holiday dinners, I’ve layered this casserole in individual ramekins for personal servings and sprinkled crispy bacon bits on top. Another fun idea is to add a drizzle of sriracha mayo over the top after baking for a spicy twist that guests always ask about.

Make Ahead and Storage

Storing Leftovers

After the casserole cools completely, I cover it tightly with plastic wrap or foil and store it in the fridge. It keeps well for up to 4 days. When I reheat, I usually cover it with foil so the top doesn’t dry out.

Freezing

I’ve frozen this casserole without the cornflake topping—wrap the unbaked casserole tightly and freeze for up to 3 months. When ready, thaw overnight, add the crunchy topping fresh, and bake according to original directions. It’s a fantastic make-ahead meal trick!

Reheating

Reheat leftovers in the oven at 350°F covered with foil until warmed through, about 20 minutes. This keeps the texture tender without overcooking the crunchy topping. Alternatively, a microwave works in a pinch but might soften the crust.

Frequently Asked Questions:

Can I use fresh potatoes instead of frozen?

Absolutely! Fresh shredded potatoes work great and actually taste even fresher. Just reduce the baking time to about 30 minutes, since fresh potatoes cook faster than frozen. Remember to dry them well to avoid excess moisture.

Can I make this casserole ahead of time?

Yes, you can assemble the casserole ahead of time and keep it refrigerated for up to 24 hours before baking. If freezing, skip the cornflake topping until right before baking for best texture.

What can I substitute for the cream of chicken soup?

You can substitute with cream of mushroom soup for a vegetarian option or make a homemade white sauce using butter, flour, milk, and seasonings if you prefer to avoid canned soups.

How do I get the topping extra crunchy?

Make sure to crush the corn flakes evenly and coat them well with melted butter before spreading them on top. Baking uncovered helps the crust to crisp up nicely. Avoid covering the casserole in the last 10 minutes of baking to retain crunch.

Final Thoughts

This Cheesy Potato Casserole Recipe is one of those comforting dishes that always feels like a warm hug on a plate. I love how simple ingredients come together to make something that’s both nostalgic and crowd-pleasing. I really hope you give this recipe a try and enjoy those delicious crispy edges and creamy cheesy center as much as I do—trust me, it’s worth every bite.