Cheesy Potato Casserole is a comforting side dish great that goes perfectly with all your favorite meals! Save on prep time with this semi-homemade recipe!
This post is sponsored by Bob Evans. All opinions are 100% my own.
Potatoes are one of my family’s favorite side dishes for breakfast and dinner. We love them diced, baked, mashed, and roasted. With the holidays just around the corner, I’m always looking for ways to make serving up our beloved potatoes even easier. That’s why I have this cheesy potato casserole in my recipe book.
This recipe starts off with Bob Evans Mashed Potatoes. Then I use a few mix-ins to amp up the flavor and make these potatoes oh so cheesy!
After that, I let everything bake and carry on with the rest of our meal prep. These potatoes go great with everything from Christmas ham to weeknight chicken recipes to a fancy date night dinner. Give in to your potato cravings!
CHEESY POTATO CASSEROLE
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You’ve probably seen a number of potato casseroles in your life. Growing up, Loaded Mashed Potato Casserole and my Grandma’s Potatoes were in regular rotation at big holiday meals. Now that I have a family of my own, I’m keeping the potato casserole tradition alive at my house too.
Even though I love cooking from scratch, having an extra 25 minutes to make mashed potatoes isn’t always in the cards. That’s why I love having Bob Evans Original Mashed Potatoes on hand. They’re delicious all on their own, and that’s why I trust them to be the base for our mashed potato casseroles. I can have Bob Evans Mashed Potatoes heated up and ready to use in less than 10 minutes!
Bonus: Now there’s an extra burner on the stovetop to make cranberry sauce or make the pineapple glaze for our holiday ham.
Oh! Speaking of ham, this recipe is a great way to use up leftover ham.
Simply chop up 1 cup to 1/2 cups of ham. Then stir it into the potato mixture before putting it into the baking dish. Serve up this cheesy ham and potato casserole with brunch or for dinner with a salad.
Boom! Mashup meal for the win!
Ingredients for Potato Casserole
- 32-ounce package of Bob Evans Mashed Potatoes
- Monterey Jack cheese
- Cheddar cheese
- Sour cream
- Condensed cream of chicken soup
- Salt and pepper
- Onion powder
- Cornflakes
- Unsalted butter
- Parmesan cheese
This cheesy potatoes casserole recipe makes a big batch. If you want a smaller casserole, use the 24-ounce package of Bob Evans Mashed Potatoes. Then cut down all the add-ins by 1/4 of the listed amount.
How to Make Cheesy Potato Casserole
- Start by preheating your oven to 350 degrees F.
- After that, prepare the package of Bob Evans Original Mashed Potatoes according to the package directions. Once the potatoes are done heating, use a rubber spatula or a spoon to transfer them to a large bowl.
- Then you’ll add the Monterey Jack, cheddar, sour cream, soup, salt, onion powder, and pepper to the potatoes in the bowl.
- Use your spatula or spoon to mix everything together. The cheese will not melt all the way into the potatoes. That’s fine. It will while the casserole bakes.
- Next, transfer the potato mixture to a 9-inch x 13-inch baking dish. Spread the potatoes into an even layer in the bottom of the dish.
- To prepare the topping, place the crushed cornflakes into a mixing bowl. (You don’t want cornflake dust, so don’t crush them too much.) Then pour in the melted butter and stir the cereal and butter together.
- Use your hands to sprinkle the cornflakes all over the potatoes. You want to make sure they’re completely covered. After that, sprinkle the Parmesan cheese over the cornflakes. You want a little of everything in each bite.
- Let’s get baking! Place the baking dish in your preheated oven and cook for 20 minutes to 30 minutes. The corn flake topping will become golden, the Parmesan cheese will melt, and the potatoes will be piping hot. Yum!
- Once everything is cooked, carefully take the casserole out of your oven and let it cool for 5 minutes before serving. If you like, you can sprinkle some chopped green onion over the top of the cooked casserole.
I love that having mashed potatoes ready for this casserole takes less than 10 minutes with Bob Evans. It’s such a time saver!
Cheesy potato casserole with cornflakes makes holiday meals easier to pull together and frees up space on the stovetop.
How do you make cheese potatoes?
The easiest way is to make cheesy potatoes is to mix some shredded cheese into warm mashed potatoes.
I recommend adding some extra milk or sour cream to the potatoes. This will keep the potatoes creamy instead of bunching up once the cheese melts.
This cheesy potato casserole recipe is nice and cheesy while keeping the potatoes creamy. The perfect side dish storm.
What to pair with cheesy potatoes?
This cheesy potato casserole recipe pairs wonderfully with so many meals! These are some of my family’s favorite meals to serve these potatoes with.
Can I freeze cheesy potatoes after baking?
Yes. They can be frozen.
When you want to bake, thaw the casserole in the fridge. Then top with the cornflake mixture, and bake.
The prep time for these potatoes is minimal. I’d recommend making this recipe when you’re ready to cook vs. thawing and reheating.
Casserole Side Dishes for Family Dinner!
I love making a casserole for my side dishes for family dinners or even holiday dinners, like Thanksgiving! They always taste incredible and they make dinner so simple! I love that I can prep them ahead of time so all I have to do it put them in the oven. That means I can spend more time with my family and less in the kitchen. Here are some of my favorites for you to check out!
- Yellow Squash Casserole
- Broccoli Casserole
- Pineapple Casserole
- Green Bean Casserole
- Sweet Potato Casserole
Try some of my family’s other favorite sides!
- Easy Balsamic Glazed Carrots
- Syrian Rice
- Mamaw’s Rolls
- Southern Fried Corn
- Parmesan Roasted Broccoli
- More SIDE DISH recipes…
Ingredients
- 32 ounces Bob Evans Original Mashed Potatoes
- 1 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- 1 cup sour cream
- 5.25 ounces cream of chicken soup (1/2 can)
- 1 teaspoon salt
- ¾ teaspoon onion powder
- ½ teaspoon pepper
Topping
- 2 ½ cups cornflakes slightly crushed
- ¼ cup unsalted butter melted
- ½ cup parmesan cheese shredded
- Green onion chopped (optional)
Instructions
- Preheat oven to 350 degrees F.
- Prepare Bob Evans Original Mashed Potatoes according to package directions. Transfer heated mashed potatoes to a large mixing bowl.
- To potatoes add Monterey Jack cheese, cheddar cheese, sour cream, cream of chicken soup, salt, onion powder, and pepper. Stir until evenly combined.
- Transfer mashed potato mixture into a 9-inch x 13-inch baking dish and spread into an even layer.
- Place crushed cornflakes into a medium mixing bowl. Pour in melted butter and stir until cereal is coated. Sprinkle evenly over the potato mixture. Sprinkle Parmesan cheese all over the cornflakes.
- Bake for 20 to 30 minutes until the top is golden brown, cheese is melted, and potatoes are piping hot.
- Carefully remove from the oven and let cool for 5 minutes before serving. Top with a little chopped green onion if desired.
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Sea says
It’s look delicious. Thank Aubrey
Ron Nelson says
My wife makes a very similar dish. She uses southern style hash browns (diced) and cheddar cheese grater. Also crushes cornflakes a bit smaller. She’s been making this for many years, for family gatherings, funeral dinners, etc.