There are a lot of cheesy potato casseroles out there—but I have to say, this one is the best. (Yes, I’m bragging a little. But just wait until you try it!)

This dish has earned legendary status in our family. My daughters and sons-in-law request it for every holiday, every gathering—and, believe it or not, even during our 95-degree 4th of July picnic last week. That’s how good it is.

Hot, melty, and irresistibly cheesy, this casserole is a guaranteed crowd-pleaser and couldn’t be easier to make. I’ve had a lot of versions of this over the years, but this one is the keeper.

A few quick tips from my kitchen to yours:

• If you only have cream of mushroom soup on hand, that works just fine! Just add a little chicken bouillon to the mix to keep the flavor balanced.
• Before opening your bag of frozen shredded potatoes, give it a good whack on the corner of your counter to break up the clumps—it makes mixing so much easier.
• And if you accidentally toss all 4 cups of cheese into the bowl (guilty!), don’t stress. Just grab an extra cup and sprinkle it over the top at the end. Been there, done that… more than once!
• And in case you’re dealing with summer heat and a no-oven-in-July kind of husband (like I am), these bake up beautifully on the grill! We turned on the burners on the far sides, left the middle ones off for indirect heat, and the bottom didn’t burn at all. It worked like a charm.
• Onion Tears: Isn’t the stinging in your eyes the worst when you’re chopping onions? Here’s a trick that works for me: light a candle and place it close to your cutting board before you start chopping. I’m not sure why it works, but I think the flame burns off some of the irritating gasses. Give it a try!

Enjoy!
– Lyssa

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Cheesy Hash Brown Potato Casserole

🧑‍🍳 Difficulty: Easy
⏱️ Prep time: 5 minutes
🔥 Cook time: 45 minutes total
🍽️ Serves: 5–6

Ingredients

• 2 lbs frozen hash brown potatoes (we prefer shredded, but diced works too!)
• 4 cups sharp cheddar cheese, grated and divided (or 5 cups if you’re prone to cheese enthusiasm)
• 1 (10 oz) can cream of chicken soup (or cream of mushroom + 1 tsp chicken bouillon)
• 2 cups sour cream
• ½ cup melted butter
• 1 medium onion, chopped (I usually go with sweet Vidalia)
• 2 teaspoons seasoned salt (see my homemade version below)

Instructions

1. Preheat your oven to 400°F.
2. Before opening the bag, give the frozen shredded potatoes a firm tap on the counter to break up the clumps.
3. In a large mixing bowl, combine the potatoes, 2 cups of cheddar cheese, soup (and bouillon if using cream of mushroom), sour cream, melted butter, chopped onion, and seasoned salt. (If you accidentally add all 4 cups of cheese here—don’t worry! Just grab another cup to top it later.)
4. Spread the mixture evenly into a buttered 9×13-inch baking dish.
5. Bake uncovered for 35 minutes.
6. Remove from the oven, sprinkle the remaining 2 cups of cheddar cheese over the top (or an extra cup if needed), and return to the oven.
7. Bake for an additional 10 minutes, or until golden, bubbly, and irresistible.
8. Let cool slightly before serving… if you can wait that long!

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Homemade Seasoned Salt

This simple blend is great on everything from potatoes to grilled veggies.

Ingredients

• 1 cup salt
• ¼ cup black pepper
• ¼ cup garlic powder
• ¼ cup onion powder (optional, but delicious)

Instructions

Mix all ingredients together and store in an airtight container for up to 6 months.

Pro tip: Feel free to tweak the ratios to your taste. I sometimes add a pinch of smoked paprika or a dash of cayenne for extra kick!