Cheesy Potato Casserole – Comfort food at its finest! This easy casserole is loaded with potatoes smothered in a flavorful, creamy sauce and 2 kinds of cheese.
This cheesy potato casserole is pure comfort food, easy to prepare ahead of time, and will feed a crowd of people! Using simple ingredients from your pantry to make a quick, easy, super flavorful and creamy sauce.
Don’t forget the two kinds of cheese! Bold cheddar and smooth mozzarella are combined to make one incredibly cheesy and comforting casserole. What sets this casserole apart from the others, the crushed chip topping! My mouth is already watering, so let’s start cooking!
Keep scrolling down to the recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Sour Cream – Can be substituted with plain greek yogurt.
- Soup – Condensed cream of chicken soup, or condensed cheddar soup.
- Butter – I used unsalted, melted.
- Milk – Use your preference!
- Garlic & Onion Powder – To taste.
- Salt & Pepper – To taste.
- Potatoes – Yukon gold potatoes, peeled and shredded on a grater or use a 32 oz bag of frozen hashbrowns.
- Cheese – I used cheddar and mozzarella cheese, shredded.
- Potato Chips – Plain potato chips, crushed for topping.
How to make cheesy potato casserole
- Preheat Oven – Preheat the oven to 350°F and grease a 9×13″ casserole dish with cooking spray.
- Mix Sauce – Whisk the sour cream, condensed soup, 1/4 cup of the butter, milk, garlic powder, onion powder, salt, and pepper together in a large bowl.
- Add Ingredients – Add the potatoes or frozen hash browns to the bowl, first making sure any lumps are broken up. Add the cheeses to the bowl as well and toss everything well to coat.
- Finish & Bake – Dump the mixture into the prepared casserole dish. Toss the crushed potato chips with the remaining 1/4 cup melted butter and sprinkle to coat the top of the casserole. Bake for 40-50 minutes or until it bubbles and browned.
Can I make this in advance?
As with most casseroles, this cheesy potato casserole is perfect to make ahead of time! Just assemble the casserole, leaving off the crushed chips, cover with foil and refrigerate 1-2 days. When you’re ready to bake, don’t forget to add the crushed chip topping and you’re set!
You can also freeze your casserole, reiterating *don’t add the topping*. Cover tightly with heavy duty aluminum foil (you might want to have 2 layers of foil) and freeze for about 2-3 months.
How to serve
This casserole is the perfect indulgent comfort food! Serve as a side dish or as a whole meal for breakfast, brunch or dinner!
What else can I add to my casserole?
If you want to beef up this casserole and make it even more comforting, try these options!
- Bell Peppers
- Hot sauce or Red Pepper Flakes
Just to name a few! You can throw in whatever you’d like into this casserole to make it your own!
How to store leftover casserole
Store leftover casserole tightly covered, or sealed in an airtight container in the fridge for up to 5 days.
Did you like this casserole recipe? Try these!
- Breakfast Casserole
- Cabbage Roll Casserole
- Potatoes Au Gratin
- Baked Spaghetti Casserole
- Green Bean Casserole From Scratch
- Chicken Enchilada Rice Casserole
- Tuna Noodle Casserole
- Chicken Alfredo Bake
- Deconstructed Stuffed Pepper Casserole
- No Peek Chicken and Rice Casserole
- Shepherd’s Pie
- One Pot Cheesy Chicken Broccoli Rice Casserole
- Skillet Sloppy Joe Casserole
Craving More? Follow Along:
Cheesy Potato Casserole
- 2 cups sour cream
- 10 oz condensed cream of chicken soup (1 can) or condensed cheddar soup
- 1/2 cup butter unsalted, melted
- 1/4 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 2 lbs potatoes such as Yukon Gold, peeled and shredded on a grater. Or use a 32 oz bag of frozen hashbrowns.
- 2 cups cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 2 cups potato chips plain, crushed
- Preheat the oven to 350F° and grease a 9×13" casserole dish with cooking spray.
- Whisk the sour cream, condensed soup, 1/4 cup of the butter, milk, garlic powder, onion powder, salt, and pepper together in a large bowl.
- Add the potatoes or hashbrowns to the bowl along with the cheeses. Toss everything well to coat.
- Dump the mixture into the prepared casserole dish. Toss the crushed potato chips with the remaining 1/4 cup melted butter and sprinkle to coat the top of the casserole. Bake for 40-50 minutes or until it bubbles and browned.
Tips & Notes:
- If using frozen hashbrowns check the casserole after 45 minutes.
- Store leftover casserole tightly covered, or sealed in an airtight container in the fridge for up to 5 days.