Are you ready to try the BEST, yes I said it the BEST, side dish recipe? I have to limit making this Cheesy Potato Casserole to holiday time, or when guests are over because I could eat up the entire thing!
Potatoes covered with cheese and melted butter, yep it's so good! Plus this recipe can easily be made in the slow cooker. Just Check out my recipe for Slow Cooker Cheesy Potato Casserole.
The BEST Side Dish:
My mom has been making this cheesy potato casserole for as long as I can remember. We make it every Thanksgiving and Christmas. The entire family loves it!
It's my favorite side dish at both holidays, heck I could probably skip the turkey, and just eat a plate of this! You may think I'm overreacting with this, but I promise I'm not. Just try it for yourself!
The best part is this recipe is so easy to make and can be easily made ahead of time and baked when you are ready to serve.
This casserole is a classic and made with simple items found in any store.
- Southern Style Hash Brown Potatoes Frozen: You can use any frozen hash brown style potato but I prefer the southern style for this recipe. You could also make homemade but the changing time would vary if they are not frozen.
- Onions: For this recipe, I only use a few onions but they make a big difference.
- Sour Cream: I used a regular sour cream for this recipe.
- Cream of Chicken Soup: For this recipe, I use 10.5 oz of soup which is the standard size 1 can.
- Butter: Melt your butter to mix with your potatoes.
- Salt: I use just a teaspoon of salt but you can add more to taste.
- Cheddar Cheese: The best part, the cheese. I used shredded cheese and added 2 cups inside the casserole and used the rest on top.
How to make Cheesy Potato Casserole:
Make Ahead Instructions:
Refrigerating Instructions: To save you some time on a busy cooking day try mixing this the day before. Prepare everything but instead of baking top your casserole with foil and place it in the refrigerated for up to two days. Remove from the fridge and remove foil and bake according to directions.
Freezing Instructions: Mix your casserole according to directions in a freezer-safe casserole dish. Cover with plastic wrap then foil and freeze up to 3 months.
This side dish is my favorite and I could eat it with any meal. Here are just a few of my favorites to serve with this casserole as a side dish.
- Baked Honey Dijon Chicken
- Brown Sugar Chicken
- Honey BBQ Meatloaf
- Slow Cooker Maple Glazed Ham
- Baked Chicken Breast
Side Dish Recipes:
Here are a few more of my favorite side dish recipes for you to try out.
- Cheesy Broccoli Casserole
- Parmesan Garlic Skillet Green Beans
- Roasted Broccoli
- Green Bean Casserole
- Slow Cooker Parmesan Garlic Potatoes
I would love for you to follow along and discover more amazing recipes.
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Cheesy Potato Casserole
- 2 pounds southern Style Hash Brown Potatoes (frozen)
- 2 tablespoons minced onions (frozen)
- 2 cups sour cream
- 10.5 oz cream of chicken soup
- ½ stick butter (melted)
- 1 teaspoon Salt
- 2 ½ cups Shredded Cheddar Cheese (divided by 2 cups and a ½ cups)
- Preheat your oven to 350 degrees F. Prepare a 9x13 casserole dish with nonstick cooking spray.
- In a large mixing bowl place frozen hash browns and minced onions and mix.
- Add sour cream, cream of chicken soup, melted butter, salt, and 2 cups shredded cheese. Mix well
- Place your mixed ingridents into a 9X13 casserole dish and top with ½ cup remaining shredded cheese.
- Bake at 350 for 40-45 minutes.
Make Ahead Instructions:Refrigerating Instructions: To save you some time on a busy cooking day try mixing this the day before. Prepare everything but instead of baking top your casserole with foil and place it in the refrigerated for up to two days. Remove from the fridge and remove foil and bake according to directions. Freezing Instructions: Mix your casserole according to directions in a freezer-safe casserole dish. Cover with plastic wrap then foil and freeze up to 3 months.