Cheese and Potato Casserole recipe

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1 (20 ounce) package frozen hash brown potatoes, thawed
1 cup melted butter, divided
1 teaspoon salt
¼ teaspoon ground black pepper
½ onion, finely diced
1 (10.75 ounce) can condensed cream of chicken soup
1 pint sour cream
2 cups shredded sharp Cheddar cheese
¼ cup whole wheat flake cereal

Nutrition Info

643.5 calories
carbohydrate: 22.5 g
cholesterol: 143.5 mg
fat: 60.7 g
fiber: 1.4 g
protein: 15 g
saturatedFat: 36.2 g
servingSize: -
sodium: 1117.6 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 2 quart casserole dish.

  2. In a large bowl, mix together the hash brown potatoes, 1/2 cup butter, salt, pepper, onion, cream of chicken soup, sour cream and Cheddar cheese. Transfer the mixture to the casserole dish.

  3. In a medium bowl, mix the whole wheat flake cereal and remaining butter, sprinkle over potato mixture.

  4. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Recipe Yield

1 casserole

Recipe Note

This is an awesome side dish that I can't eat enough of it! A cheese and hash brown mixture is covered with a simple, crunchy topping and baked to perfection!

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