Potato Casserole Recipe

Looking for an amazing cheesy potato casserole recipe? Look no further! It’s the perfect comfort food on a cold wintery day or the perfect side for your Sunday or holiday table. This delicious dish is packed with cheesy, creamy potato flavor and is perfect for a crowd!

Someone dishing up homemade cheesy potato casserole.

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If you’re a fan of au gratin potatoes, dauphinoise potatoes, or hash brown casserole, then you’ll love this easy recipe.

We love cheesy potato casserole in a creamy sauce, but many recipes use cream of chicken soup in the ingredients, so we created a special vegetarian version, which is packed full of flavor and everyone can enjoy!

Why you’ll love this easy casserole dish

  • It’s the perfect holiday side dish for Easter, Thanksgiving, and Christmas.
  • You can make it ahead, leaving you more time to spend with your guests.
  • A real crowd pleaser, everyone, young and old, will love this dish.
  • All the ingredients are 100% vegetarian.

Ingredients you’ll need

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

Ingredients needed, potato, green onions, mushroom soup, cheese, salt and pepper, melted butter, and sour cream.

Not all potato casseroles are made equal, this recipe is SO easy and SO tasty, you need this in your life!

How to make cheesy potato casserole with step-by-step instructions

Our cheesy potato casserole recipe is easy if you follow our simple instructions.

A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Preheat your oven to 375°F/ 190°C and grease a 9″ x 13″ casserole dish.

Place your potatoes in a pan of salted cold water, bring them to a boil, and then reduce the heat to a simmer for approximately 12 – 14 minutes until they are fork-tender.

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, then 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.

Then, in a separate pan, melt your unsalted butter, add cream of mushroom soup, sour cream, green onions, half of the shredded cheese, and season with salt and pepper to taste.

Toss the potatoes (or frozen hash browns) in the cheesy soup mixture until they are fully combined, and then place the potato mixture in a prepared baking dish.

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.

Top with the remaining cheese and bake until bubbly and browned, approximately 30 minutes.

Remove from the oven and serve immediately; enjoy your cheesy potatoes!

We hope you enjoy making and eating our potato casserole and would love to hear how you got on with making it.

Please leave a comment below, and feel free to ask any questions you may have.

Recipe notes and expert tips

  • Like garlic?
    Add garlic powder to the soup mixture.
  • Make ahead
    Follow the recipe instructions to add the remaining cheese, cover it, and store it in the fridge for up to 3 days. When ready to cook, remove the casserole from the fridge and leave it to reach room temperature; add the cheese and then cook as directed.
  • Storage
    Store any leftovers covered in the fridge for up to 3 days.
  • Freeze
    Follow the recipe instructions to add the remaining cheese, cover tightly with kitchen wrap and kitchen foil, and freeze for up to 2 months.
Potato casserole cooked with green onions on top.

What to serve with potato casserole

Our vegetarian potato casserole is a perfect side dish and a delicious change from mashed potatoes or baked potatoes; we love to serve it with nut roast, lentil loaf, or mushroom wellington.

Other sides accompanying the casserole are mashed potatoes, air fryer green beans, honey roasted carrots, roasted potatoes, air fryer broccoli, and honey roasted Brussels sprouts.

And if you want a showstopper dessert, try our amazing baked Alaska or the favorite fall dessert sweet potato pie.

You’ll need a holiday cocktail to enjoy, so how about a cosmopolitan or a Manhattan cocktail?

Can I make cheesy potato casserole ahead of time?

Yes, you can!

You can make vegetarian cheesy potatoes up to 3 days in advance, follow the recipe until adding the remaining shredded cheese.

Cover the dish with plastic wrap and store it in your fridge.

When you are ready to cook, then leave the casserole out for 20 – 30 minutes to reach room temperature; add the cheese, and then cook as instructed.

It also freezes well, as above; follow the recipe up until the point of adding the remaining cheese, then wrap it tightly with kitchen wrap and kitchen foil and freeze for up to 2 months.

A cheesy potato casserole freshly made and ready to eat.

How to store leftovers

Cover the casserole dish with kitchen wrap and store in the fridge for up to 3 days.

More easy casserole recipes for you to try at home

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

We are also working on an awesome twice-baked potato casserole, funeral potatoes, and more potato casserole recipes, so check back soon!

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Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Potato Casserole Recipe

This cheesy potato casserole recipe is the perfect dish for your next potluck or family gathering! It's easy to make and can be easily doubled or tripled to feed a large crowd. Plus, it's always a hit with both kids and adults!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings4
Calories391
Course: Side Dish
Cuisine: American

Ingredients

  • lbs Russet potatoes peeled and diced
  • tbsp Butter melted
  • ½ cup Cream of mushroom soup
  • ½ cup Sour cream
  • ¼ cup Green onion
  • Salt and pepper to taste
  • 1 cup Cheddar cheese divided and shredded

Instructions

  • Preheat your oven to 375°F/190°C
  • Place your potatoes in a saucepan of cold water u and simmer until they are fork tender, approximately 12 – 14 minutes
    1½ lbs Russet potatoes
  • Then, in a separate pan, melt the butter, then add cream of mushroom soup, sour cream, salt, pepper, onion, and half of the cheese
    2½ tbsp Butter, ½ cup Cream of mushroom soup, ¼ cup Green onion, 1 cup Cheddar cheese
  • Toss the potatoes or frozen hash browns in the mixture until fully combined and place in a prepared baking dish
  • Top with the remaining grated cheese and bake until bubbly and browned approximately 30 minutes
    1 cup Cheddar cheese
  • Remove from the oven, serve immediately and enjoy!

Notes

Like garlic?
 Add garlic powder to the soup mixture
Make ahead
 Follow the recipe instructions up to adding the remaining cheese, cover, and store in the fridge for up to 3 days. When ready to cook, remove the casserole from the fridge and leave it to reach room temperature, add the cheese and then cook as directed
Storage
 Store any leftovers covered in the fridge for up to 3 days

Nutrition

Calories: 391kcal | Carbohydrates: 35g | Protein: 13g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 484mg | Potassium: 826mg | Fiber: 2g | Sugar: 2g | Vitamin A: 748IU | Vitamin C: 11mg | Calcium: 259mg | Iron: 2mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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Recipe Rating




19 Comments

    1. 5 stars
      You are not alone! I made this last night and couldn’t get enough. That creamy sauce made it so decadent. Perfect comfort food for fall.

  1. 5 stars
    Potatoes and cheese? Yes please, I am here for all the comfort food yums. This definitely ticked all of the boxes on this cold and rainy day!

  2. 5 stars
    Your Cheesy Potato Casserole is the bomb!!! My family LOVED this potato recipe!! Thank you for an awesome recipe!!

  3. I do NOT have a kitchen scale nor can I afford one. Can someone please tell me how many cups of potatoes I have to cook for this recipe? It looks like something I will bake ALOT!! Thanks

  4. Absolutely delicious! I had to make some substitution’s becausei was making this on a whim but it turned out delicious! I used cream of chicken instead of mushroom and I didn’t have green onions so I sautéed up yellow onion and then added garlic for 30 seconds before adding the ramming sauce ingredients. My picky children who don’t normally like potatoes (crazy because I’m very Irish) besides fries loved this and asked for seconds!

  5. 5 stars
    Wow, I’d never think to make potato casserole, but this was absolutely delicious! So soft, cheesy and flavoursome. Will definitely be making again! Thanks for sharing x

    1. Thanks for coming back to share your positive feedback. I’m delighted to hear that you and your family loved this recipe!