Cheesy Potato Casserole

Cheesy Potato Casserole

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"This recipe was given to me by my mother-in-law. I slightly modified it. It is a must have for my family's Easter dinner."
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1 d 1 h servings 458 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 37.8 g
  • 58%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 791 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Bake in preheated oven 45 minutes, until golden, hot and bubbly.


  1. 96 Ratings

Most helpful positive review

This is similar to a recipe I already make. I use a whole package of hashbrowns (30 oz.) I use cream of chicken (not cream of mushroom). I usually use corn flakes on top, but made it last night ...

Most helpful critical review

This was excellent… for the first few bites, and then it tasted too rich, but in a different way – if that makes any sense. We always rate our meals on a scale of 10, and it started out being an...

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Least positive

This is similar to a recipe I already make. I use a whole package of hashbrowns (30 oz.) I use cream of chicken (not cream of mushroom). I usually use corn flakes on top, but made it last night ...

It is a good recipe but I made a few changes. Used frozed potatoes o'brien instead of having to chop the onion. Saves a step. Used 1 can of cream of chicken soup,a taste preference and i thought...

I have made this several times, and it is always a hit. My family just requested it for Christmas dinner yet again. I do make a few changes, though: I use 2 pounds of hash browns instead of 1...

I made a couple of alterations to this recipe and it was a hugh hit with my family. I used 1 can of Crm of Chicken soup and 4 oz of cream cheese instead of the mushroom soup and sour cream. In...

This has a rich delicious flavor, and was a great dish to accompany Easter ham. The only thing I would change is the amount of potatoes: definitely requires 2 pounds instead of one to avoid bein...

Easy and tasty recipe. I used frozen Potatoes O'Brien (onion & peppers included)and used one Cream of Chicken and one Cream of Mushroom soup and eliminated additional onion. I used crushed Rit...

I really liked this recipe but I didn't have any potatoes. So, I thawed a roast and cooked it in the crockpot. My son has a dairy allergy so I can't use cheese. I substistuted tortillas instead....

I made this with cream of chicken soup instead of mushroom. It makes it a million times better!!

I make this in the crockpot, using the southern cubed hashbrowns with the chopped peppers and onion. (I still add half a chopped onion to the mixure.) I cook it on low for 8 hours on LOW. I o...

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