Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski Photo by: Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Easy Cheesy Potato Casserole

Try this cheesy potato casserole for a simple and tasty weeknight dinner.

Southern Living MAY 2008

  • Yield: Makes 6 servings
  • Cook time:12 Minutes
  • Prep time:10 Minutes
  • Bake:45 Minutes
  • Stand:5 Minutes


  • 1 (20-oz.) package refrigerated hash browns
  • 1 1/2 cups (6 oz.) 2% reduced-fat shredded Mexican four-cheese blend
  • 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
  • 1 (8-oz.) container reduced-fat sour cream
  • 1/3 cup chopped fresh chives
  • 1 garlic clove, pressed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


1. Preheat oven to 350°. Cook hash browns in a lightly greased large nonstick skillet over medium heat, stirring occasionally, 12 minutes or until golden brown.

2. Stir together hash browns, 1 cup shredded cheese, and next 6 ingredients. Spoon mixture into a lightly greased 8-inch square baking dish, and sprinkle with remaining 1/2 cup cheese.

3. Bake at 350° for 40 to 45 minutes or until edges are lightly browned. Let stand 5 minutes before serving.


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Easy Cheesy Potato Casserole recipe