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.
Store any leftovers covered in the fridge for up to 3 days.
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
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
- 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
- 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!
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
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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