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Cheesy Potato Casserole: The Steakhouse Classic at Home

Cheesy Potato Casserole

A creamy steakhouse-style potato casserole made with thawed frozen hash browns, sour cream, cheddar cheese, condensed cream of chicken soup, and a crisp buttery cornflake topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Potato Filling
  • 1 30-ounce package Frozen diced or shredded hash brown potatoes, thawed
  • 1 10.5-ounce can Condensed cream of chicken soup
  • 2 cups Sour cream
  • 2 cups Sharp cheddar cheese, shredded, divided
  • 1/2 cup Unsalted butter, melted and divided
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Garlic powder
Topping
  • 2 cups Cornflakes, lightly crushed
  • 2 tablespoons Grated Parmesan

Method
 

Step-by-Step
  1. Thaw the hash browns completely. If they feel wet, pat them dry with paper towels to remove excess moisture.
  2. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish.
  3. In a large bowl, stir together the condensed soup, sour cream, 1 1/2 cups cheddar, about 1/4 cup melted butter, kosher salt, black pepper, and optional garlic powder.
  4. Fold the thawed potatoes into the creamy mixture until every piece is evenly coated.
  5. Spread the potato mixture into the prepared baking dish and sprinkle the remaining 1/2 cup cheddar over the top.
  6. Combine the lightly crushed cornflakes with the remaining 1/4 cup melted butter and optional Parmesan. Sprinkle the topping evenly over the cheese.
  7. Cover the dish loosely with foil and bake for 30–35 minutes. Remove the foil and continue baking for 15–25 minutes, until the casserole bubbles around the edges and the topping is golden brown.
  8. Let the casserole rest for 5–10 minutes before serving. This gives the creamy filling time to thicken so portions hold together more neatly.

Notes

For extra restaurant-style flavor, sauté 1/2 cup finely diced onion in 1 tablespoon butter and stir it into the potato mixture. Use freshly shredded cheddar for smoother melting, and keep the casserole uncovered during the final 15–25 minutes unless the topping browns too quickly.