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.
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.
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
Spray an 11×17 glass baking dish with cooking spray and spread the mixture into the baking dish.
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Bake in a preheated oven for 1 hour uncovered. Let sit 5 minutes before serving and enjoy. Simply delicious!
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I’ll make it again for sure!
I am drooling already…
Gonna try this tomorrow, thank you!
This looks SO good! Do you think it would be possible to turn this into a crockpot recipe?
Hi Carly! Yes! I’ve done this in the crockpot too. High for two hours. Enjoy!
I made this and they turned out like mashed potatoes instead of having the hashbrowns 🙁
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.
I am gong to try this your way for Easter, wish me luck!
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….
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
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.
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
I use crushed cornflakes with melted butter over he top of the potatoes casserole…yum
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
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
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
I will certainly make this
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.
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
BOTH LOOK YUMMY!
These are lip smacking delicious! Thanks for stopping by Wileen!
I occasionally use Potatoes O’Brien for this recipe!
Mmmmm! That sounds good as well! I will have to try that next time!
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.
Great advice, Lori! Thank you!
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.
Sounds yummy. I am a vegetarian. Could I swap the cream of chicken with another cream soup. Would cream of asparagus work?
Try cream of mushroom or cream of celery. They’ll have a milder taste
I will try this. Thanks!
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!!
why not seems that it wouldnt matter which meal it is a potato is a potato if shredded mashed or boiled
Can you free this dish???i
Try adding minced green onions one bunch, omit the milk and use 1 can of cream of chicken soup more cheddar cheese too
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
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!
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!
I do enjoy the recipes that I find in here
Going to try it for Easter dinner
Has anyone tried making this casserole ahead of time–24 hours perhaps–and leave in the refrigerator, then bake?
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 ?
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.
What size cans of soup????
What do I preheat to
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.
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.
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!
This looks great!
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
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
Yay! So glad you guys love it! We do too!
Kate