Cheesy Potato Casserole

Wether you’re hosting a festive holiday dinner, a potluck with friends, or just having a cozy night in, this recipe feels indulgent but doesn’t take hours to prepare.

Why We Love This Recipe

It’s a “mix and bake” kind of situation, so you can focus on enjoying your time with family and friends while it’s in the oven. Plus, you can easily prepare the casserole a day in advance, making it the perfect side for holiday feasts where you’re juggling multiple dishes.

Ingredient Notes

Frozen Shredded Hashbrowns: These are the base of our casserole, and they make everything super easy. Just thaw and pat them dry to get rid of any extra moisture before you mix them in.

Hiland Sour Cream: This creamy addition gives the casserole a lovely tang and richness that complements the other ingredients perfectly.

Cream of Chicken Soup: A classic for a reason! It adds creaminess and helps everything stick together.

Hiland Unsalted Butter: Melted butter adds richness to the casserole and is also mixed with the cracker topping for a golden brown finish.

Onion Powder: A little sprinkle gives a nice depth of flavor without the hassle of chopping onions. If you prefer to use a real onion, feel free to swap out the onion powder for half of a finely chopped yellow onion.

Sharp Cheddar and Gruyere: I use a combination of cheddar and gruyere to give this casserole multiple layers of cheesy goodness. For best results, I recommend buying blocks of cheese and shredding them yourself, as pre-shredded cheeses won’t melt as smoothly.

Crackers: For the topping, crushed butter crackers add a nice crunch and buttery flavor to your dish.

Step by Step Instructions

1. Preheat and prep: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. You want to make sure your casserole comes out easily!
2. Mix the casserole: In a big mixing bowl, throw together your thawed hashbrowns, sour cream, cream of chicken soup, melted butter, onion powder, kosher salt and those lovely shredded cheeses. Give it a good stir until everything is nicely combined.
3. Assemble in the dish: Pour your hashbrown mixture into the greased baking dish and use a spatula to spread it out evenly.
4. Make and add the topping: In a separate bowl, combine crushed butter crackers with melted butter and a bit more shredded cheddar. Mix it up until the crackers are well-coated—this will make that topping extra crispy! Sprinkle the cracker mixture evenly over the hashbrown layer, making sure it covers everything.
5. Bake to perfection: Pop that casserole in your preheated oven and let it bake for about 45 minutes, or until the top is golden brown. If you notice it browning too quickly, just cover it loosely with aluminum foil to keep it from burning.
6. Cool and serve: Let the casserole cool for a few minutes before digging in. This little resting time helps everything set up nicely!

Expert Tips and Tricks

• Pat the hashbrowns dry. This is key to avoiding a soggy casserole. Make sure to remove any extra moisture from the hashbrowns!
• Keep an eye on the topping. If it’s browning too fast, don’t hesitate to cover it with foil for the last few minutes. We want the interior to be piping hot with melty cheese so make sure to give the casserole enough time in the oven.
• Customize the cheese. Feel free to mix things up with different cheeses. And if you can’t find gruyere, you can substitute fontina, gouda or even additional cheddar.
• Let the casserole rest. Giving your casserole a little time to cool will help it hold its shape when you slice it.

Make Ahead and Storage Instructions

One of the best parts about this recipe? You can prep it ahead of time! Assemble the casserole up to 24 hours in advance and keep it in the fridge until you’re ready to bake.

If you do have leftovers (which I doubt, but just in case!), they’ll keep in the fridge for about three days. When it comes time to reheat, just pop it in a 300°F oven until heated through.

Serving Ideas

Now, for serving! This cheesy potato casserole pairs perfectly with all sorts of main dishes. It’s great with grilled meats, roasted turkey and baked ham. And if you want to keep it light, just toss together a fresh salad with a zesty vinaigrette to balance out all that richness.

And while this casserole is a great side for holiday feasts, I have to say that it’s also one of my favorite brunch dishes! Serve it alongside eggs, bacon and sausage for a delicious spread.

For more delicious recipes, visit Hiland Dairy’s recipe page.