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cheesy potato casserole on a white plate with a fork

Cheesy Potato Casserole

Prep Time 5 minutes
Cook Time 55 minutes
Servings 12 people


  • 30 oz bag frozen shredded hashbrowns, thawed
  • 10 ½ oz can cream of potato soup
  • 10 ½ oz can cream of chicken soup
  • 1 cup sour cream
  • 2 oz onion soup packet
  • 1 teaspoon black pepper
  • 1 tsp garlic powder
  • 1 cup shredded monterey jack cheese
  • 1 ½ cup shredded cheddar cheese, divided
  • 6 oz French's Fried Onions


  • Pre-heat oven to 350 degrees F. Lightly grease a 9x13 casserole dish with cooking spray, and set aside. 
  • In a large bowl, mix together potatoes, soups, sour cream, pepper, garlic powder, onion soup mix, monterey jack cheese, and half of the cheddar cheese (reserve the rest for topping). 
  • Spread potatoes into the casserole dish. Top with remaining cheese.
  • Bake for 30 minutes. Add the onions and bake for an additional 10 minutes.


Freezer Friendly: 
Prepare casserole as instructed and use a disposable pan. Leave off the fried onions. Cover and store in the freezer. 
To bake, thaw in the fridge and bake as instructed.