Easy to Make Favorite Cheesy Hashbrown Potato Casserole

This super easy cheesy hashbrown potato casserole was requested by my daughter for Easter dinner. It’s one of those quick ones that you’ve probably seen in a church, school or local town cookbook. You may even have your own recipe for this one. However, if for some reason you haven’t tasted, or made a cheesy potato casserole yet, you are in for a treat.

Cheesy Hashbrown Potato Casserole
Cheesy hashbrown potato casserole.

It’s probably the ultimate in comfort food. Filled with yummy carbs and a fair amount of decadent fat, this hearty side dish is sometimes called funeral potatoes. That’s because people would bring them to the home of the deceased or to the wake, taking the burden of cooking off the family. That’s not the only place you’ll see them. These potatoes seem to be loved by everyone, and are often served at just about any large group gathering. Holidays, picnics, potlucks, they work well for any occassion.

Casserole of shredded potatoes with cheese, sour cream and soup.Some people use diced hashbrowns, but most use the shredded ones like I did here. Other variations include cheese whiz or something other than cheddar. In addition, the type of soup can vary from cream of chicken, to cream of mushroom, or any cream soup you like.

Closeup of cheesy potato casserole.

Some people top the entire casserole with cornflakes, or crushed potato chips. I don’t top my dish with anything, because it already has a lot going on, however, I’m tempted to try potato chips one day.

Spoon in casserole side dish.

Super easy to throw together, this dish can be made ahead. It sticks to your ribs, feeds a crowd, and is great left over for several days. I even got a nice text several days later from my daughter saying she just had the best breakfast ever. Leftover ham and cheesy potatoes. 🙂

Here’s The Recipe:

Cheesy hashbrown potato casserole.

Cheesy Hashbrown Potato Casserole


  • 1 30 oz. bag frozen shredded hash brown potatoes
  • 1 pint sour cream
  • 1 16 oz bag shredded cheddar cheese
  • 1 onion finely diced
  • 1 can cream of mushroom soup


  1. Preheat oven to 350 degrees

  2. Butter a 13 x 9 inch casserole dish

  3. Mix all ingredients together in a large bowl

  4. Spread ingredients evenly into the casserole dish

  5. Bake uncovered for 45 - 1 hours or until the top is golden brown.

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About Patti Estep

Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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