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!
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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.
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.
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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.
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.
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.
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.
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!
- Corn casserole
- Cheesy broccoli casserole
- Hash brown casserole
- Squash casserole
- Pineapple casserole
- Cheesy green bean casserole
We are also working on an awesome twice-baked potato casserole, funeral potatoes, and more potato casserole recipes, so check back soon!
Potato Casserole Recipe
Utensils
Ingredients
- 1½ lbs Russet potatoes peeled and diced
- 2½ 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 minutes1½ 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 cheese2½ 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 minutes1 cup Cheddar cheese
- Remove from the oven, serve immediately and enjoy!
Notes
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
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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Elizabeth Swoish says
When I tell you I ate nearly half the pan myself, I mean it!! So delicious 😋
Anna says
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.
Mandy from Splash of Taste says
So pleased you enjoyed it, it’s almost worth the end of summer, just so you can get some tasty comfort food!
Donna says
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!
Sherry says
Your Cheesy Potato Casserole is the bomb!!! My family LOVED this potato recipe!! Thank you for an awesome recipe!!
Alex Bala says
I’m here for all the food that you have. Cheese potatoes are the way to go and these are full of flavor.
Sarah says
This was a big hit with the family, even my 4 year old asked for me – that says it all!
Mandy from Splash of Taste says
To get a 4-year-olds approval is high praise indeed!
Autumn says
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
Mandy from Splash of Taste says
It’s ‘roughly’ around 4½ cups. Hope you enjoy it!
Marcy says
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!
Mandy from Splash of Taste says
I am so very pleased your family loved the casserole Marcy and even more so that your picky children liked it to – that’s a real win!
Ella says
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
Ellynor says
As a garlic lover, I tried adding garlic powder to the soup mixture and it turned out great! I loved it!
Mandy says
Adding garlic powder to the soup mixture sounds like a fantastic idea! Glad you liked it!
Hanna says
This is the first time I made a potato casserole and I didn’t disappoint! Delicious
Mandy from Splash of Taste says
Glad you enjoyed it 🙂
Sara says
I had to come back and say how much I love this recipe!! So creamy, cheesy and delicious. My entire family loved it!
Mandy says
Thanks for coming back to share your positive feedback. I’m delighted to hear that you and your family loved this recipe!