Name: Cheesy Potato Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1/4 cup butter; 4 green onions, chopped; 1 cup sour cream; 10 oz can cream of chicken soup; 2 cups sharp cheddar cheese, shredded; 6 cups frozen shredded potatoes (approximately a 26oz-28oz bag); 1/2 cup butter, melted; 3 cups corn flakes, lightly crushed

There's something incredibly comforting about a warm, cheesy dish that melts in your mouth — that's exactly why this Cheesy Potato Casserole Recipe has a permanent spot on my dinner table. It’s creamy, crunchy on top, and the kind of dish that instantly feels like a hug from the inside. Trust me, it’s worth making when you want a crowd-pleaser that’s easy to pull together.

A close-up of a dish with two main layers: the bottom layer is creamy and light yellow with a soft, cheesy texture, and the top layer is covered with golden brown crushed cornflakes, creating a crunchy and uneven surface. A black spoon scoops up a portion, showing the contrast between the crunchy top and the smooth, cheesy layer underneath. The dish is in a white rectangular baking dish, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Potato Casserole Recipe
Top Tip
How to Serve Cheesy Potato Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Potato Casserole Recipe

Why You'll Love This Recipe

This casserole has been my go-to for potlucks and family dinners because it strikes the perfect balance between cheesy richness and comforting potatoes. Plus, the crunchy corn flakes on top add a fun texture you don’t always expect.

Easy to Make: It comes together quickly with simple pantry staples and frozen potatoes—you'll have it baking in under 20 minutes.
Deliciously Creamy: The mix of sour cream, cream of chicken soup, and sharp cheddar gives it a luscious, cheesy goodness that everyone will rave about.
Perfect Party Side: It feeds a crowd beautifully, making it ideal for holidays, weekend gatherings, or casual weeknight dinners.
Crunchy Topping Surprise: The buttery corn flakes on top add a crispy, golden crust that contrasts the creamy potatoes perfectly.

Ingredients & Why They Work

Each ingredient in this Cheesy Potato Casserole Recipe plays a key role in creating that perfect creamy yet crunchy combo. Here’s why I love them and some tips if you’re shopping or thinking substitutions.

Flat lay of a small white ceramic bowl of pale yellow butter cubes, a bunch of fresh green onions with crisp green tops and white bulbs, a small white ceramic bowl of thick creamy sour cream, a small white ceramic bowl of smooth cream of chicken soup, a neat pile of bright orange shredded sharp cheddar cheese, a mound of natural frozen shredded potatoes with frost lightly dusting the strands, a small white ceramic bowl of golden melted butter, and a small white ceramic bowl filled with lightly crushed golden corn flakes, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Butter: Provides richness and helps both the green onions and corn flakes brown beautifully.
Green Onions: They add a mild onion flavor and a bit of freshness without overwhelming the casserole.
Sour Cream: Brings tangy creaminess and balances the cheese’s sharpness.
Cream of Chicken Soup: Acts as a creamy binder that also adds depth and moisture to the potatoes.
Sharp Cheddar Cheese: Melts into that perfect gooey texture, bringing bold, savory flavor.
Frozen Shredded Potatoes: A super convenient shortcut that keeps the recipe quick and easy—no peeling or grating required.
Corn Flakes: When coated in butter and baked on top, they create that addictive crispy crust everyone loves.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I really love about this Cheesy Potato Casserole Recipe is how easy it is to customize. Depending on your mood or pantry, you can tweak it to make it your own.

Variation: I sometimes swap half the cream of chicken soup for cream of mushroom to add an earthy note — it’s a subtle flavor upgrade that my family loves.
Seasonal Spin: Adding cooked bacon or diced jalapeños gives it extra punch if you want a heartier or spicier dish.
Diet-Friendly Swap: For a lighter version, try Greek yogurt instead of sour cream and use reduced-fat cheese; it’s still tasty but with fewer calories.

Step-by-Step: How I Make Cheesy Potato Casserole Recipe

Step 1: Soften the Flavor Base

Start by melting the ¼ cup of butter in a skillet over medium heat. Toss in your chopped green onions and sauté gently for about 3 minutes until they’re soft and fragrant. This step builds a flavorful foundation that really makes the casserole sing.

Step 2: Create the Creamy Cheese Sauce

Next, stir in the sour cream and cream of chicken soup right into the skillet. Keep stirring until everything is smoothly combined and starts to bubble gently. Then, lower the heat and fold in the shredded cheddar cheese, letting it melt into a rich sauce.

Step 3: Mix in the Potatoes

Remove the pan from heat, then stir the frozen shredded potatoes into the cheesy mixture. Make sure every potato strand is well coated — this is the key to getting that ultimate creamy texture throughout the casserole.

Step 4: Assemble and Top

Grease your 9x13-inch baking dish lightly and pour the potato mixture into it, spreading evenly. Then, coat the crushed corn flakes with the melted ½ cup butter and sprinkle this buttery crunch all over the top.

Step 5: Bake to Golden Perfection

Bake your casserole at 350°F for 40 to 45 minutes, or until the center is hot and bubbly and the corn flakes are a beautiful, golden brown. The result is the perfect combination of creamy inside and crunchy outside.

Top Tip

Over the years, I’ve learned a few tricks to make this Cheesy Potato Casserole Recipe turn out perfectly every time, and I’m happy to share them with you to save some trial and error.

Don’t Thaw the Potatoes: Using frozen shredded potatoes straight from the bag keeps the casserole from getting soggy — trust me, patience here makes all the difference.
Coat the Corn Flakes Well: Make sure every flake is covered in butter for that perfect crunchy topping; otherwise, they can dry out or burn.
Use Sharp Cheddar: It melts beautifully and brings enough tang to balance the sour cream's creaminess, elevating the flavor.
Don’t Skip Greasing: Lightly grease your casserole dish to prevent sticking and make cleaning up easier — learned that one the hard way!

How to Serve Cheesy Potato Casserole Recipe

cheesy potato casserole - Serving Suggestion

Garnishes

I like to sprinkle some extra chopped green onions or fresh parsley on top right before serving — it adds a pop of color and a fresh flavor that cuts through the richness. Sometimes I add a dollop of sour cream on the side for those extra cheesy bites.

Side Dishes

This casserole pairs perfectly with lighter mains like roasted chicken, grilled sausages, or even a fresh green salad. At family dinners, we often balance it with steamed veggies like green beans or broccoli to keep the meal feeling balanced and colorful.

Creative Ways to Present

For holiday feasts, I sometimes divide the casserole into mini ramekins — it makes serving easier and looks so cute on the table. You can also top with extra shredded cheese or a sprinkle of smoked paprika for a festive flair.

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into an airtight container in the fridge, where they keep well for up to 3 days. I find reheating in a covered dish helps retain moisture so it doesn’t dry out.

Freezing

This casserole freezes beautifully if you make it in advance. Just assemble it up to the potato-layer step, freeze it uncovered, then add the corn flake topping right before baking. This tip saved me on busy holiday prep days!

Reheating

I usually reheat leftovers in a 350°F oven for about 20 minutes, covered lightly with foil, then remove the foil the last 5 minutes to crisp up the topping again. Microwave reheating works, but you’ll lose that crunch.

Frequently Asked Questions:

Can I use fresh potatoes instead of frozen?

Yes! Freshly shredded potatoes can be used, but I recommend reducing the baking time to about 30 minutes since fresh potatoes cook faster. Make sure to squeeze out excess moisture from shredded fresh potatoes to avoid sogginess.

What can I substitute for cream of chicken soup?

If you want to make this dish vegetarian or prefer homemade options, you can substitute cream of chicken soup with cream of mushroom soup or a homemade white sauce. This keeps the casserole creamy and flavorful without the chicken base.

How do I avoid soggy casserole?

The key is to use frozen shredded potatoes straight from the bag without thawing and to coat the corn flakes topping well with melted butter. These steps give you that ideal creamy inside with a crispy topping.

Can I make this recipe gluten-free?

Absolutely! Just be sure to use gluten-free corn flakes and check that your cream of chicken soup is labeled gluten-free, and you’re good to go. The rest of the ingredients are naturally gluten-free.

Final Thoughts

This Cheesy Potato Casserole Recipe is one of those dishes that just feels like home. Every time I bake it, the warm, cheesy aroma fills the kitchen and I find myself counting down the minutes until we can dig in. I promise, once you try this, it’ll become a staple in your recipe box too. Give it a whirl — your taste buds will thank you!