December 12, 2012

Cheesy Potato Casserole Recipe (easy, inexpensive!)

This Cheesy Potato casserole recipe is sooo easy to make and relatively inexpensive. My mother-in-law makes this and brings it to family events and it’s kid-friendly and enjoyed by adults. And it’s a total comfort food.


1 package (2 pounds) frozen hash browns (cubed)

2 cans condensed Cream of Potato soup (undiluted)
I used Cream of Chicken, because it’s what I had on hand. I think any cream soup will work.

2 cups (8 oz) shredded cheddar cheese
If you can, I recommend using Tillamook cheddar cheese. 

1 cup sour cream

1/2 cup grated parmesan cheese

1/2 tsp garlic salt (optional)



In a large bowl combine the soup, sour cream and garlic salt. Add hash browns, cheddar cheese and mix well.

Put mixture into a 13in x 9in x 2in dish.

Top with parmesan cheese.

Bake at 350 degrees for about 55-60 minutes, uncovered.


My daughter approves. 🙂 This was taken last year when I originally posted this recipe.

Other holiday recipes I’ve posted:


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  1. I know you said use frozen potatoes, but I’m just making sure. Do you use them frozen or defrosted? Sounds yummy. I want to make them this week. Thanks.

  2. Could you prep this and freeze before cooking? Or would you suggest cooking it first then freezing? We’ve got a small family but I figured I could split this into two square pans.

  3. This…but with bacon and onions, yum!

  4. I have a very similar recipe (it actually calls for cream of chicken, but only one can), but it doesn’t have the parm. cheese and no garlic salt. It does have 1/2 an onion diced and salt and pepper. It’s topped with crushed cornflakes mixed with a little salt and pepper and melted butter…yum. I only make it for special occasions because it is rich and not diet friendly! 🙂

  5. Thank you for posting this. I lost my potato casserole recipe and this one sounds better. I agree with you on the tillamook cheese, food taste better with this cheese.

  6. Does anyone know how many servings this makes? I’m thinking that it will make too much for my little family but I don’t want to cut it down wrong

    • It is a large casserole size – probably 8-10 good size portions. You could easily cut it in half or 3/4 – it’s a very forgiving recipe. Also, I ended up putting the leftovers in a glass casserole dish and putting it in the freezer – I’m hoping it will reheat well.

      • Good idea! I’ve got family coming in for the Holidays so I’m sure I’ll be making it full sized but I wanted to have an idea of portion sizes for after everyone leaves! I like the idea of freezing it though.

      • I was thinking of cutting it in half as well. Would you recommend the same cooking time if I cut it in half? Thanks!

        • I think it still cook for the same time. Just watch the top so it doesn’t get too brown. Basically you just want it heated all the way through. 🙂

  7. My aunt was famous in our family for these potatoes. When she passed away, the recipe was printed in the memorial book that everyone got at the funeral. That way we all have the recipe to make in her honor.

  8. We make the same thing, but with shredded hash browns. Always a hit with everyone.

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