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You are here: Home / Dinner / Cheesy Potatoes Potato Bake Side Dish

Cheesy Potatoes Potato Bake Side Dish

04/12/2017 Kate Sorensen 51 Comments

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cheesey hashbrown casserole

This Cheesy Potatoes Side Dish is one of my family's favorite side dishes. I make it often when I am asked to bring a side dish to events or dinners because it's so easy and everyone always loves it. There is a secret to make this potato bake so creamy. It's a hit for everyone.

cheesey hashbrown casserole

Cheesy Potatoes Potato Bake Side Dish

We love these cheesy potatoes. The first time we ever had these was when my husband's grandma passed away. I had had this sort of cheesy potato casserole before, but never, ever one that was quite this creamy… and there's a trick. I am going to just put this out there… health nuts will not love this recipe. It's about the farthest thing from nutritious that you can get. For real. But, hey, it's delicious, and anything in moderation is a-ok in my book.

Anyways, I find myself serving this mostly with pork dishes. It's awesome with ham and pork chops. but don't count it out when grilling up that delicious steak either.

On the hunt for side dish recipes? Easy - potatoes and cheesy goodness is what you'll have here! These go great with grilled meat, barbecue or as an Easter dinner side dish! These are also called funeral potatoes.

I also really love a dish like this as it takes an hour to bake in the oven, so I can focus on other side dishes while this one is baking.

Here's how I get this recipe going. First, I let the hashbrown potatoes thaw out in the refrigerator for a bit. Usually two-three hours, but I have even let them thaw in the fridge overnight and we're all still here to talk about it. 🙂  I love the old 70's Tupperware bowls, but one like this would work as well – grab that next and get ready to get your mix on. This is by far the toughest part of this potato casserole recipe.  See why I love it so much? hee-hee.

For the entire Cheesy Potato Casserole Recipe head HERE


Cheesy Potatoes

Spray an 11×17 glass baking dish with cooking spray and spread the mixture into the baking dish.

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potato bake

Bake in a preheated oven for 1 hour uncovered. Let sit 5 minutes before serving and enjoy. Simply delicious!

potato casserole

 

Love a good potato bake recipe? You'll also love this Baked Potato Recipe!

baked potatoes

Cheesy potatoes potato bake

Dinner, In the Kitchen Easy Dinner Ideas

Comments

  1. Patti says

    10/27/2016 at 6:29 pm

    I’ll make it again for sure!

    Reply
  2. Debbie Rhode says

    10/31/2016 at 2:24 am

    I am drooling already…

    Gonna try this tomorrow, thank you!

    Reply
  3. Carley says

    11/02/2016 at 9:18 am

    This looks SO good! Do you think it would be possible to turn this into a crockpot recipe?

    Reply
    • Kate Sorensen says

      04/07/2017 at 9:52 am

      Hi Carly! Yes! I’ve done this in the crockpot too. High for two hours. Enjoy!

      Reply
  4. Christina says

    11/25/2016 at 8:56 am

    I made this and they turned out like mashed potatoes instead of having the hashbrowns 🙁

    Reply
    • KAREN BRECHBUHL says

      12/22/2016 at 5:23 pm

      I’ve made this before but my recipe does not have the cup of milk. So if you leave out the milk i think you will like it better. I’ve never had any complaints, everyone loves it.

      Reply
      • Dot says

        04/06/2017 at 5:58 pm

        I am gong to try this your way for Easter, wish me luck!

        Reply
        • nancy limestall says

          04/08/2017 at 7:56 am

          Me too…I have a little different recipe but may try hers with the Cream of Chicken and a can of Cream of Mushroom but the shredded hashbrowns sound good to use….

          Reply
          • Lisa says

            02/23/2019 at 11:09 am

            I tried this, it’s been in the oven for two hours and it’s still like soup. Smells good but we can’t eat it

    • Nancy says

      01/17/2017 at 4:35 pm

      The recipe that I have used for over 30 years uses only 1 can of the soup and no milk.

      The rest of the recipe is pretty much the same except that I bake mine for 45 minutes then put finely crushed Lays Ruffle Potato chips over the top, pour 1/2 stick of melted butter over the top of the chips and bake an additional 15 minutes. My family cannot get enough of these potatoes.

      Reply
      • Kate Sorensen says

        04/07/2017 at 9:50 am

        Hi Nancy!

        I used to make this with only one cup of soup, too. But, when my husband’s grandmother passed away someone brought this very side dish and I fell in love with the “secret” second can. Might give it a try, it’s heaven on a plate!

        Thanks for stopping by!
        Kate

        Reply
      • Barracudawon says

        04/07/2017 at 10:15 am

        I use crushed cornflakes with melted butter over he top of the potatoes casserole…yum

        Reply
    • Kate Sorensen says

      04/07/2017 at 9:51 am

      So sorry you didn’t totally love this recipe like we do. One of our very favorites. Maybe try cutting the milk on half to your liking?

      Kate

      Reply
  5. Monique Barnes says

    03/25/2017 at 5:11 pm

    i’ve made this recipe too and used a container of cottage cheese as well and layered it hashbrowns on bottoms then the mix with some cheese then when you get to the top you put tater tots both ways are just are good

    Reply
    • Kate Sorensen says

      04/07/2017 at 9:49 am

      Mmmm, that sounds delicious, so it’s almost like a tater tot casserole? Going to have to try that!

      Thanks for stopping by Monique!

      Kate

      Reply
  6. Mary Huggins says

    04/06/2017 at 5:11 pm

    I will certainly make this

    Reply
  7. Dot says

    04/06/2017 at 5:47 pm

    Well I would like to try this with my Easter Dinner will leave the cup of milk out were someone said it came out like mash potatoes.

    Reply
    • Kate Sorensen says

      04/07/2017 at 9:48 am

      Hi Dot! I am glad you are going to try these for Easter – it’s always a staple at our house. I make it just like the recipe says, but I love softer potatoes, so I can’t speak to leaving the milk out. We love these this way. But, I don’t think you can go wrong with these rockstar ingredients!

      Enjoy!

      Kate

      Reply
  8. Wileen Byroads says

    04/06/2017 at 8:00 pm

    BOTH LOOK YUMMY!

    Reply
    • Kate Sorensen says

      04/07/2017 at 9:46 am

      These are lip smacking delicious! Thanks for stopping by Wileen!

      Reply
  9. Joy Nappier says

    04/06/2017 at 8:34 pm

    I occasionally use Potatoes O’Brien for this recipe!

    Reply
    • Kate Sorensen says

      04/07/2017 at 9:46 am

      Mmmmm! That sounds good as well! I will have to try that next time!

      Reply
  10. Lori says

    04/07/2017 at 8:19 am

    I used to have the same issue with the onions, I found out it’s the crunch of the onion that they don’t like (or at least that’s what brings their attention to them). Then I started sautéing them in butter before mixing them in. Now my kids are totally fine with them and it gives it a really good flavor. Also, the shredded hash browns sometimes get mushy. If you use the frozen cubed potatoes they keep their shape better and don’t go as soft.

    Reply
    • Kate Sorensen says

      04/07/2017 at 9:46 am

      Great advice, Lori! Thank you!

      Reply
  11. Ann says

    04/07/2017 at 2:10 pm

    This would also be good if you added some hanburger or even added ham to the recipe before cooking it. Uou would have your meal in one dish.

    Reply
  12. Jill says

    04/07/2017 at 9:41 pm

    Sounds yummy. I am a vegetarian. Could I swap the cream of chicken with another cream soup. Would cream of asparagus work?

    Reply
    • Carole says

      04/15/2017 at 8:25 am

      Try cream of mushroom or cream of celery. They’ll have a milder taste

      Reply
  13. Kathleen Rutherford says

    04/07/2017 at 10:24 pm

    I will try this. Thanks!

    Reply
  14. AntBee says

    04/07/2017 at 11:29 pm

    Wondering if one could do this with regular potatoes, like red potatoes. I would boil until slightly tender then slice thin, and proceed with the recipe.
    Anyone feel me on this? LOL!
    I am going to try. I do not like the Hash Brown cut of potato for a dinner.

    thanks for the recipe. Sounds and looks DELISH!!

    Reply
    • susan says

      06/02/2017 at 1:08 pm

      why not seems that it wouldnt matter which meal it is a potato is a potato if shredded mashed or boiled

      Reply
  15. BRENDA POULIN says

    04/08/2017 at 4:37 pm

    Can you free this dish???i

    Reply
  16. Suzy says

    04/08/2017 at 7:41 pm

    Try adding minced green onions one bunch, omit the milk and use 1 can of cream of chicken soup more cheddar cheese too

    Reply
  17. Susue says

    04/13/2017 at 7:45 am

    Mine is like this one but I have never used milk and I melt my butter and I put more cheese in top after it bakes it is so good and I found out if I use the shredded potatoes I have to put them in a colander and squeeze out the excess water so a lot of times I use the cubed one but I’m going to try yours like that never had like I said them milk in them

    Reply
  18. Juanita says

    04/13/2017 at 11:02 am

    If you use a bag of diced thawed frozen potatoes they won’t come out like mash potatoes. I alsò don’t add milk. Not neccessary. I mix the thawed potatoes, can of soup, sour cream and cheese all together and pour in baking dish and bake. So yummy!

    Reply
    • Juanita says

      04/13/2017 at 11:06 am

      If you use a bag of diced thawed frozen potatoes they won’t come out like mash potatoes. I alsò don’t add milk. Not neccessary. I mix the thawed potatoes, can of soup, sour cream and cheese all together and pour in baking dish and bake. So yummy! Oh and I forgot I also add the melted butter to the mixture and bake. So easy and good!

      Reply
  19. Robert Hall says

    04/13/2017 at 11:33 am

    I do enjoy the recipes that I find in here

    Reply
  20. Midge says

    04/13/2017 at 4:17 pm

    Going to try it for Easter dinner

    Reply
    • Berni says

      04/15/2017 at 11:51 am

      Has anyone tried making this casserole ahead of time–24 hours perhaps–and leave in the refrigerator, then bake?

      Reply
  21. Valerie says

    04/23/2017 at 1:52 am

    These r great but….. u must! Must, crush corn flakes and put in baggie w half cup melted butter e spread on top they get crunchier ?

    Reply
  22. Roxanne Kilbride says

    05/11/2017 at 10:29 am

    When I was a teen-ager I helped Grandma’s church circle prepare funeral dinners. One of the most used was basically this recipe but they added cubed ham to make it the main dish. The ladies donated the fixins for the casserole and fixed it day of funeral. They also each brought a salad of their choice, from jello, to watergate or potato. Adding dinner rolls, butter, pieces of pie or cake, coffee and kool-aid (this was the late 60’s), and they had what was considered a complete meal.
    The casserole was usually made with velveeta as the cheese, but was delicious nonetheless.

    Reply
  23. Pam says

    06/08/2017 at 2:29 pm

    What size cans of soup????

    Reply
  24. Krystal says

    10/11/2017 at 2:24 pm

    What do I preheat to

    Reply
  25. TT says

    10/15/2018 at 5:32 pm

    These were great! I even ate a spoonful of them cold today.

    The family liked them. However, I would use 3/4 of the Cream of Chicken the recipe calls for. I do not like scalloped potatoes and the cream made them taste a bit like that. This is just my opinion as my husband loved them.

    Reply
    • TT says

      10/15/2018 at 5:34 pm

      I also threw them in the broiler for a few mins after cooking to brown the top. I think the Corn Flakes would have added a nice crunch.

      Reply
  26. Linda Davis says

    10/24/2018 at 6:56 am

    Ingredients for my cheese potatoes, one bag of hashbrown frozen potatoes, 2 cans of mushroom soup, 1 container of sour creme, 1 large bar of cheddar cheese (old),shredded, 1 small onion, (grated) Parmesan cheese, 1/4 cup of melted butter. (less is better than more, with the butter, just so you don’t get too much grease) Combine in a large bowl, everything but the Parmesan cheese. Mix well! Spray a large, glass casserole dish with cooking spray! Spread mixture evenly in the dish. Sprinkle Parmesan over the top of the mixture! ( I am generous with this, but use your own amount, depending on your taste) Cover with tinfoil and bake in preheated oven of 350 degrees for an hour. Remove tinfoil and cook for an additional 15 to 25 minutes (depending on oven) Enjoy!

    Reply
  27. Barbara says

    07/02/2019 at 2:39 pm

    This looks great!

    Reply
  28. CONNIE says

    02/04/2020 at 3:36 pm

    I MAKE THESE ALL THE TIME, I USE THE CUBED O’BRIEN POTATOES, 1 PINT SOUR CREAM, 1 CAN CREAM OF CHICKEN SOUP
    I USE 4 CUPS OF CHEESE AND I PUT CORN FLAKES ON THE TOP. ALWAYS A HIT

    Reply
  29. JLundgren says

    11/06/2022 at 10:56 am

    This is hands down the best cheesy hashbrown casserole side entree. My family just gobbles it up and there are no left overs in my house. And I have picky eaters in my house. Not with this recipe. It is gone in a less than a day. No leftovers in my refrigerator. I will have to say adding in the extra can of cream of chicken soup does the trick to make it creamy and cheesy. The seasonings are perfect, not bland or spicy. I have tried other recipes similar to this one in the past, but I have always gone back to this recipe as this cheesy hashbrown casserole kicks it out of the ballpark as a home run. Thank you for sharing this recipe

    Reply
    • Kate Sorensen says

      11/13/2022 at 11:33 am

      Yay! So glad you guys love it! We do too!

      Kate

      Reply

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