Description

This cheesy potatoes casserole is the perfect comfort food! Made with tender potatoes, creamy cheese sauce, and crispy topping, it’s a must-have for holidays, potlucks, or weeknight dinners. Whether you call it cheesy hashbrown casserole, funeral potatoes, or simply potato bake, this dish is irresistibly creamy, cheesy, and delicious!

Ingredients

Units Scale

Base:

4 large russet potatoes, peeled and diced (or 1 bag frozen hashbrowns)
2 tbsp unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced

Cheese Sauce:

1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
1 cup sour cream
1 1/2 cups shredded cheddar cheese (divided)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder

Topping (Optional but Recommended!):

1 cup crushed cornflakes or Ritz crackers
2 tbsp melted butter

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Instructions

1. Preheat & Prep:

Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish.

2. Cook the Potatoes:

If using fresh potatoes, boil them until fork-tender (about 8-10 minutes). Drain and set aside.
If using frozen hashbrowns, no need to cook—just thaw slightly.

3. Make the Cheese Sauce:

In a pan, melt butter over medium heat and sauté onion and garlic until soft.
Stir in cream of chicken soup, sour cream, 1 cup of cheddar cheese, salt, pepper, and garlic powder.
Mix until smooth and creamy.

4. Assemble the Casserole:

In a large bowl, combine cooked potatoes (or hashbrowns) with the cheese sauce.
Spread mixture evenly into the baking dish.
Sprinkle the remaining ½ cup cheddar cheese on top.

5. Add the Crunchy Topping:

Mix crushed cornflakes (or Ritz crackers) with melted butter.
Sprinkle over the casserole.

6. Bake & Serve:

Bake for 25-30 minutes until hot and bubbly.
Serve warm and enjoy!

Notes

Make it extra cheesy by adding Monterey Jack or mozzarella.
Want protein? Add cooked bacon or diced ham.
Vegetarian option: Use cream of mushroom soup instead of chicken.
Storage: Leftovers can be refrigerated for 3-4 days and reheated in the oven.