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Cheesy Potato Casserole Bake

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner, Side Dish
Cuisine: American
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


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



Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg