Cheesy Potato Casserole

Great side dish for any meat dinner; can be served with your Easter ham, is a great substitute for the ordinary baked potato at your summer BBQ or can be served with any other dinner, anytime. Show more

Ready In: 1 hr 5 mins

Serves: 8


  • 2  lbs frozen hash browns (I use the diced kind)
  • 12 cup butter
  • 1 (10 1/2ounce) can  cream of chicken soup
  • 1  cup sour cream
  • 1  cup  shredded cheddar cheese
  • 14 cup  diced onion
  •  salt and pepper, to taste


  1. Defrost potatoes, melt butter, and mix together all ingredients.
  2. Bake at 350 degrees for 1 hour in a 9x13 baking dish.
  3. From Carol, I sprinkle it with paprika before baking.

Most Helpful Review

Very easy and yummy. I used 2 pounds of fresh diced potatoes and increased the cooking time by about 10 minutes and it was perfect! I substituted cream of celery soup for the cream of mushroom and it was delicious. I also doubled the onions and I used margarine instead of butter. My only comment is the casserole was quite oily - maybe that was because I used margarine. I think you could sugnificantly cut back on the margarine (maybe even eliminate it altogether) because the soup and sour cream mixture provides plenty of moisture. I also topped the casserole with another small handful of cheese when there was about 10 minutes of cooking time left. Bottom line - a big time hit at my house! Rich, creamy and cheesy! See all activity

Did you Make This?

Tell us how it came out or how you tweaked it, add your photos, or get help.

Show Off

Dinner Daily Newsletter

Ever know exactly what to make after a hard day’s work? Us either. Take the guesswork out of dinner with these sure-fire meals, delivered right to your inbox.