Classic Cheesy Potato Casserole is a creamy, comforting side dish made with diced potatoes baked in a rich sauce of sour cream, cream of chicken soup, cheddar cheese, and butter. It’s the kind of crowd-pleasing casserole that fits perfectly alongside holiday mains, Sunday roasts, or weeknight chicken.
Why you’ll love this casserole
This recipe uses the same core formula as many beloved “funeral potatoes” and cheesy hash brown bakes: potatoes, sour cream, canned cream soup, melted butter, and plenty of cheddar. The result is a velvety, spoonable casserole with a golden, bubbly top and soft, tender potatoes in every bite.
It’s also flexible and forgiving—fresh or frozen potatoes both work, it can be assembled ahead and baked later, and you can bulk it up with bacon, ham, or green onions just like other popular cheesy potato casseroles.
Ingredients and why they matter
- 4 cups diced potatoes (fresh or frozen)
Provide the hearty base. Recipes for classic cheesy potato casseroles commonly use diced fresh potatoes or frozen hash brown-style potatoes for ease and consistent texture. - 1 cup sour cream
Adds tangy creaminess and helps create a silky sauce, a hallmark of many “funeral potato” styles. - 1 can cream of chicken soup
Brings body, salt, and savory depth; cream soups are standard in vintage-style potato casserole recipes for convenience and flavor. - 1 cup shredded cheddar cheese
Delivers the cheesy pull and flavor. Sharp cheddar is often recommended in similar recipes for more pronounced taste. - 1/2 cup melted butter
Enriches the sauce and keeps the casserole luxuriously rich and moist. Butter is a key component in many classic church and potluck versions. - Salt, pepper, and garlic powder to taste
Season the potatoes and sauce; potatoes are bland on their own and need generous seasoning, as many casserole recipes note.
Step-by-step instructions
1. Prepare the potatoes
If using fresh potatoes, peel (if desired) and dice into small, even, bite-sized cubes so they cook through evenly. If using frozen diced potatoes or hash browns, measure out 4 cups; they can typically go in thawed or partially thawed, as many cheesy potato casseroles suggest.
Pat potatoes dry if they’re very wet to avoid watering down the sauce.
2. Create the creamy sauce
Preheat the oven to 350°F (175°C). Grease a medium casserole dish (about 2–2.5 quarts).
In a large mixing bowl, combine the sour cream, cream of chicken soup, melted butter, salt, pepper, and garlic powder. Stir until the mixture is completely smooth. This mirrors the method used in classic hash brown and cheesy potato bakes where the soup, sour cream, and butter form the base sauce.
3. Add the cheese and potatoes
Fold in the shredded cheddar cheese, reserving a small handful for topping. Stir until evenly distributed.
Add the diced potatoes and mix gently until every piece is coated in the creamy sauce. Many recipes recommend fully coating the potatoes so they bake evenly and stay moist.
4. Transfer to a baking dish
Spread the mixture evenly into the greased casserole dish, smoothing the top with a spatula. Sprinkle the reserved cheddar cheese evenly over the surface to create a golden, cheesy crust.
5. Bake to perfection
Bake at 350°F (175°C) for 45–55 minutes, or until:
- The top is golden and lightly crisp
- The cheese is melted and bubbling
- The center is hot and the potatoes are tender when pierced with a fork
This temperature and time range matches many cheesy potato casserole recipes that aim for a creamy interior and browned top. Let the casserole rest for a few minutes before serving so it can set slightly and spoon more neatly.
Tips, variations, and serving ideas
- Use sharp cheddar for maximum flavor; many funeral potato recipes specifically recommend sharp or extra-sharp for a stronger cheesy punch.
- Stir in crispy bacon bits, diced ham, or chopped green onions to turn it into a heartier main dish, just as suggested in loaded potato casserole variations.
- For a crunchy top, add a layer of crushed butter crackers or cornflakes tossed with a bit of melted butter over the cheese, a classic finishing touch in old-school casseroles.
- Taste the sauce before adding potatoes and adjust seasoning; potatoes soak up salt and can taste flat if under-seasoned.
Storage and FAQs
How should I store leftovers?
Cool the casserole, then cover and refrigerate for 3–4 days. Cheesy potato casseroles reheat well in the oven or microwave, though the top will be less crisp after chilling.
Can I make it ahead?
Yes. Many recipes recommend assembling the casserole (without crunchy topping, if using), covering, and refrigerating up to a day in advance. Let it sit at room temperature briefly, then bake, adding a few extra minutes if it goes into the oven cold.
Can I freeze this casserole?
Many home cooks successfully freeze similar sour-cream-and-soup-based potato bakes before or after baking, though the texture can soften slightly. If freezing, wrap tightly and thaw in the fridge before reheating.
Can I use different soups or cheeses?
Cream of mushroom, cream of celery, or cheddar soup can be substituted for cream of chicken, and blends like Colby Jack or Monterey Jack work well too—variations commonly seen in cheesy potato casserole recipes.
Classic Cheesy Potato Casserole delivers everything people love about cozy, potluck-style sides: creamy potatoes, plenty of cheese, and buttery richness in one easy, crowd-pleasing dish.