My easy cheesy potatoes casserole is a classic comfort food side dish. Tender diced potatoes in creamy sauce with a crunchy topping.
If you like this recipe, check out my Mom’s Party Potatoes next!
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I’ve been eating this classic Southern side dish for many years. I’ve heard some folks call them funeral potatoes. Sometimes the hash browns are topped with crushed cornflakes. But mine are topped with crushed kettle-cooked potato chips. Because what goes better with potatoes than more potatoes?
More potato recipes
Ingredients for cheesy potatoes recipe
- Potatoes – Use one 32-ounce bag of frozen cubed hash brown potatoes. It is not necessary to thaw the potatoes before baking.
- Creamy Sauce – A combination of sour cream, melted butter, cream of onion soup, salt and pepper. You could choose to use cream of chicken soup, but I prefer the flavor of the onion soup.
- Cheese – I highly recommend grating your own sharp cheddar cheese for this recipe. You’ll need three cups of grated cheese which is 12 ounces.
- Crunch – The creaminess of the tender potatoes benefits from a nice crunchy topping. In my opinion, crushed potatoes chips make the most sense. Although crushed Ritz crackers could work well too.
Instructions
Preheat the oven to 350 degrees F. Stir together the sour cream, melted butter, cream of onion soup, two cups of the shredded cheese, salt and pepper in a large bowl until well combined. Fold in the frozen potatoes. Spread the mixture evenly into a 9 x 13 casserole dish. Top with the remaining one cup of cheese and cover the dish with foil.
Bake for one hour, until the potatoes are very tender. Uncover the dish and sprinkle with crushed potato chips. Broil in the oven for about five minutes. Just until the potato chips are golden brown. Sprinkle chopped parsley over the top before serving.
Storage instructions
Store leftovers in an airtight container. The potatoes will stay fresh in the fridge for 3 to 5 days. I don’t recommend freezing these potatoes as the cheese and dairy will separate.
Serving suggestions
These potatoes are most popular around the holidays, like Christmas and Easter. This is what I have served them with them in the past –
- Air Fryer Ham Steaks
- Apricot Glazed Ham Loaf
- Mom’s Rice Pilaf
- Grandma’s Dinner Rolls
- Spinach Strawberry Salad
Cheesy Potatoes
Equipment
- 1 9 x 13 Casserole Dish
Ingredients
- 8 tbsp butter melted
- 10 oz cream of onion soup
- 1 1/3 cups sour cream
- 12 oz sharp cheddar cheese grated and divided
- 1 tsp salt
- 1/2 tsp black pepper
- 32 oz frozen diced hash brown potatoes
- 1 cup kettle cooked potato chips crushed
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9x13 glass casserole dish and set aside.
- In a very large bowl, whisk together the melted butter and cream of onion soup. Then stir in the sour cream, 8 oz (2 cups) of the shredded sharp cheddar cheese and the salt and pepper. Stir together until smooth and well combined.
- Fold in the frozen diced hash brown potatoes.
- Spread the potato mixture evenly into the prepared baking dish. Top with the remaining 1 cup of shredded cheddar cheese.
- Cover the dish with foil and bake for one hour.
- Remove the foil from the dish. Sprinkle the crushed potato chips on top of the potato casserole. Put the dish back in the oven and broil for 5 minutes. Watch carefully so as not to burn the potato chips. You just want them to get lightly toasted.
- Remove the potatoes from the oven and sprinkle with fresh chopped parsley to serve.
Video
Notes
Nutrition
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Emma says
Wow Ive never seen anything quite like this. Sounds tasty! I like the idea of using cream of onion soup.
foodtasticmom says
Thank you Emma
Caroline says
Those do look so incredibly comforting, and to hear your twists on the theme.
foodtasticmom says
Thanks Caroline!
Chef Markus Mueller says
Comfort food at its finest! This would be great served after a long day at the beach when the kids are all tired and need some hearty food to re cooperate!
Thanks for sharing!
foodtasticmom says
You’re welcome. Thank you Chef!
Claudia Lamascolo says
you sure make the best recipes any family would love and kids too! My grandson is going to love this one!
foodtasticmom says
Thanks so much Claudia 🙂
Patty @ Spoonabilities says
Now these potatoes would not last one single minute at our house! I would be making a ton! 🙂 Yum!
foodtasticmom says
Thanks Patty!
Linda says
I make these almost every weekend. Also good to mix in diced ham or kielbasa and broccoli to make it a one dish meal. Yummy
foodtasticmom says
I’m very happy to hear this. And I agree about the hame or kielbasa – I have added both before as well!
Beth says
Made these yesterday for christmas dinner, and while they were delish, they also came out a bit salty most likely from the crushed potato chips. If you are concerned about salt consumption, I would leave off the chips, the main dish would have been equally delicious without them I think.
foodtasticmom says
Good to know. Thanks!
wally leversey says
Do you need to put a can of water in with the condensed cream of onion soup?
foodtasticmom says
No.
Mbauer21 says
Looks and sounds delicious! Can you make this in a crockpot? What would the time/setting conversion be?
foodtasticmom says
I have a slow cooker version of this recipe here – https://www.foodtasticmom.com/slow-cooker-hashbrown-casserole/
Low setting for about 3 hours.
Julie says
Do you thaw the frozen cubed hashbrowns?
foodtasticmom says
No, there’s no need to thaw the hashbrowns.
Evelyn says
Hi, I want to make these for Thanksgiving this year, but Walmart does not carry Cream of Onion soup. What can I use as a substitute?
foodtasticmom says
You can use cream of celery, cream of mushroom or cream of chicken. Enjoy!