This cheesy hashbrown potato casserole is very easy to make. It sticks to your ribs, feeds a crowd, and taste even better the next day.

My daughter requested this dish 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.

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 occasion.

Some people use diced hashbrowns, but most use the shredded ones as 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.

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.

Super easy to throw together, this dish can be made ahead. It sticks to your ribs, feeds a crowd, and is great leftover 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. 🙂

P.S. A couple of other side dishes that are also cheesy include my Asparagus Casserole and my Cheesy Spinach Casserole. You can find them and many more tasty recipes on my Recipes Page.

Cheesy Hashbrown Potato Casserole

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Ingredients

• 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

Instructions

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.