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Cheesy Potato Casserole Bake

Course Dinner, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Terri


  • 7-8 russet potatoes, peeled, cubed small (8 cups)
  • 1 10 oz can cream of mushroom soup
  • 1 cup sour cream
  • 6 oz cream cheese, room temperature
  • 2 Tbs butter
  • 3 cups grated cheddar cheese, divided
  • 1/3 cup green onions
  • 1/2 cup milk
  • 1 tsp garlic salt
  • 1/2 tsp pepper


  1. Preheat oven to 350° and spray a 3 qt baking dish with a non stick spray. Set aside.
  2. In a large saucepan, bring 8-10 cups of water to a boil. Add potatoes and cook until tender.
  3. Drain and set aside.
  4. In a medium mixing bowl, stir mushroom soup, sour cream, cream cheese, butter, green onions, garlic salt and pepper together until combined.
  5. Add 2 cups of the grated cheese and stir.
  6. Gently stir in potatoes and mix gently until well coated.
  7. Pour into prepared baking dish and bake for 30-35 minutes or until hot throughout.
  8. Remove from oven and top with remaining cheese.
  9. Once melted, top with additional green onions, optional.

Recipe Notes

Recipe adapted from Creamy Potluck Potatoes from BHG