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Ultimate Cheesy Baked Potato Casserole (Make-Ahead Friendly)

A close-up, sunlit serving of creamy potato casserole topped with crispy, golden cornflakes and black pepper.

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You need this ultimate cheesy potato casserole for your next gathering. This creamy, rich side dish tastes like a loaded baked potato in casserole form and is perfect for holidays or potlucks.

Ingredients

Scale
  • 3 lbs frozen shredded hash brown potatoes, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 cup milk
  • 1 cup (8 oz) unsalted butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup crushed butter crackers (like Ritz)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hash brown potatoes, cream of chicken soup, cream of mushroom soup, sour cream, milk, melted butter, salt, pepper, and garlic powder. Mix gently until just combined. Do not overmix.
  3. Stir in 1 1/2 cups of the shredded cheddar cheese into the potato mixture.
  4. Spread the potato mixture evenly into the prepared baking dish.
  5. In a small bowl, mix the remaining 1/2 cup of cheddar cheese with the crushed butter crackers. Sprinkle this topping evenly over the potato mixture.
  6. Bake for 45 to 55 minutes, or until the casserole is hot and bubbly throughout and the topping is golden brown.
  7. Let the potato casserole rest for 10 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole completely, cover it tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • You can substitute the cream soups with two cups of homemade white sauce for a fresher flavor.
  • If you want a tangier flavor, replace the sour cream with plain Greek yogurt.

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