There’s nothing better than pulling a bubbling, golden-brown Potato Casserole out of your oven while the mouthwatering aroma of melted cheese and creamy sauce fills your kitchen. You’ll love how easy and affordable this dish is. It’s perfect for meal prep, goes with virtually any main course, and the whole family loves it.

A serving spoon lifts a portion of cheesy potato casserole with green onions from a white baking dish. — Potato Casserole. Photo Credit: Splash of Taste.

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I love making this casserole. Usually, I prep it the night before and store it in the fridge so it’s easier on the day, especially if it’s Thanksgiving or Easter. It’s one of those dishes that is so simple to make that it’ll be on your meal rotation before you know it, and it’s such a crowd-pleaser.

Ingredients you’ll need

You’ll need all the ingredients shown in the photograph below.

Chopped potatoes in a bowl are ready to be transformed into a delicious potato casserole, surrounded by shredded cheese, sliced green onions, butter, sour cream, mushroom soup, salt, and pepper on a countertop. — Potato Casserole Ingredients. Photo Credit: Splash of Taste.

How to Make Potato Casserole with Step-By-Step Instructions

I’ve laid out the instructions in an easy-to-follow format so that you can make the perfect casserole.

Scroll down for the recipe card, which contains a full printable recipe and measurements of both US customary and metric units.

Preheat Your Oven

Start by heating your oven to 375°F/190°C. This ensures a perfect temperature for baking your casserole to a golden perfection.

Cooking the Potatoes

Place your peeled and diced potatoes in a saucepan of cold water. Bring to a simmer and cook until they are fork-tender about 12 – 14 minutes.

Tip: Starting with cold water helps cook the potatoes evenly.

Cooking cubed potatoes in a saucepan. — Simmer your potatoes until they are fork-tender.

Stirring in the sour cream to the soup mixture. — In a separate pan, melt butter. Add cream of mushroom soup, sour cream, and green onions and stir to combine.

Adding cheese to the casserole mixture. — Add half of the cheese.

Creating the Mixture

In a separate pan, melt the butter over medium heat. Add the cream of mushroom soup, sour cream, salt, pepper, chopped green onion, and half of the shredded cheese. Stir until well combined.

Tip: For a richer flavor, lightly sauté the green onions in the melted butter before adding the other ingredients.

Combine Potatoes and Sauce

Toss the cooked potatoes in the creamy mixture, ensuring each piece is well coated. This step can also be done using frozen hash browns if fresh potatoes aren’t available.

Tip: If using frozen hash browns, thaw them slightly to ensure even cooking.

Potatoes coated with the casserole sauce. — Add your cooked potatoes to the casserole sauce and stir until evenly coated.

Potato casserole in oven dish with cheese sprinkled on top. — Add to a prepared oven dish and scatter the remaining cheese evenly over the top.

Cooked potato casserole fresh out of the oven. — Bake for approximately 30 minutes.

Bake the Casserole

Transfer the potato mixture to a prepared baking dish. Sprinkle the remaining cheese over the top. Bake in the preheated oven until the cheese is bubbly and browned, about 30 minutes.

Serve and Enjoy

Remove the casserole from the oven. Serve it hot and enjoy the creamy, cheesy goodness. Garnish with extra green onions or chives for a touch of color and freshness.

Recipe Notes and Expert Tips

Choosing Your Potatoes: Russet potatoes are ideal for this casserole due to their starchy nature, which helps to create a creamy texture when baked. However, you can also use Yukon Gold for a buttery flavor or a mix of both for complexity in your dish.
Cheese Choices: Look for a good melting cheese that fits your dietary preferences. Vegan cheddar often works well, but you can experiment with other types as well, like mozzarella or gouda for different flavors.
Enhancing Flavors: Don’t underestimate the power of seasoning. Salt and pepper are staples, but adding a pinch of garlic powder, paprika, or even a dash of cayenne can lift the flavors significantly.
Baking Dish Prep: Grease your baking dish well to prevent sticking and to make cleanup easier. A light coating of olive oil or a non-stick cooking spray works perfectly.
Test for Doneness: The top of the casserole should be golden and bubbly when it’s done. If the cheese isn’t quite browned to your liking, you can put it under the broiler for a minute or two—just keep an eye on it to avoid burning.
Make Ahead: You can assemble the casserole a day in advance and keep it refrigerated. Just add a few extra minutes to the cooking time when you’re ready to bake it.

Potato casserole cooked with green onions on top.

How to Store Potato Casserole

Storing your leftover potato casserole is easy and means you enjoy it for days after it’s first made. Here are my top tips on how to keep it tasting fresh:

Cool Properly: Allow the casserole to cool to room temperature before storing. This prevents condensation inside the container, which could make the topping soggy.

Choose the Right Container: Use an airtight container that’s just the right size for the amount of casserole you’re storing. Too much air space can dry out the casserole.

Refrigerate: Place your sealed container in the refrigerator. Properly stored, your casserole will last for 3-4 days.

Freezing for Longer Storage: If you have a lot of leftovers or want to keep the casserole for longer, it freezes well. Wrap it tightly in aluminum foil or freezer wrap, or place it in a freezer-safe airtight container. It can be stored frozen for up to 2 months.

Reheating: When you’re ready to enjoy your casserole again, you can reheat it in the oven or microwave. If using the oven, cover it with foil and warm at 350°F until heated through. In the microwave, cover the casserole to avoid splatters and heat on high until warm.

What to Serve With Potato Casserole

Potato casserole is such a flexible side; you can pair it with so many different dishes; here are some that I like to eat it with.

Stuffed Bell Peppers: Filling bell peppers with a mixture of rice, beans, and spices provides a colorful and hearty side that balances the soft texture of the casserole.

Cauliflower Steak: One of my favorites, thick slices of cauliflower, seasoned to perfection and roasted, offer a robust texture and mild flavor, making them an excellent choice to serve with your casserole.

Ratatouille: This medley of summer vegetables stewed together could have almost been made to serve with creamy potatoes and cheese.

A cheesy potato casserole freshly made and ready to eat.

More Easy Casserole Recipes for You to Try at Home

If you love our potato casserole, then you should check out these easy recipes!