Cheesy Potato Casserole


This recipe was given to me by my mother-in-law. I slightly modified it. It is a must have for my family's Easter dinner.

Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
1 day
Total Time:
1 day 1 hrs
1 - 9x13 inch dish


  • 1 pound frozen hash brown potatoes

  • 2 (10.75 ounce) cans condensed cream of mushroom soup

  • 1 small onion, chopped

  • 1 pint sour cream

  • 2 ½ cups shredded Cheddar cheese

  • salt and pepper to taste

  • 4 ½ cups crispy rice cereal squares

  • cup butter


  1. Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.

  2. Preheat oven to 325 degrees F (165 degrees C).

  3. Bake in preheated oven 45 minutes, until golden, hot and bubbly.

Nutrition Facts (per serving)

458 Calories
38g Fat
26g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 458
% Daily Value *
Total Fat 38g 48%
Saturated Fat 22g 109%
Cholesterol 82mg 27%
Sodium 791mg 34%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 11g
Vitamin C 13mg 66%
Calcium 273mg 21%
Iron 5mg 30%
Potassium 366mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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