4-Ingredient Cheesy Holiday Potato Casserole (Creamy, Easy, Crowd Favorite)
When it comes to holiday side dishes, simple recipes that deliver big comfort are always the first to disappear. This 4-Ingredient Cheesy Holiday Potato Casserole is creamy, rich, and irresistibly comforting—made with frozen hash browns, cheddar cheese, sour cream, and condensed soup.
It’s the perfect addition to Thanksgiving, Christmas, Easter, or any family gathering where oven space and time are precious. With minimal prep and pantry-friendly ingredients, this casserole is proof that you don’t need a long ingredient list to make a show-stopping side dish.
Why This Cheesy Potato Casserole Is a Holiday Favorite
This recipe works so well because it is:
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Made with only 4 main ingredients
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Creamy, cheesy, and comforting
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Easy to prep ahead for busy holidays
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Budget-friendly and feeds a crowd
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Kid-approved and adult-loved
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Perfect alongside ham, turkey, or roast chicken
It’s the kind of dish people ask for every year.
Ingredients You’ll Need
To make this holiday-ready potato casserole, gather the following:
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1 (32-ounce) bag frozen shredded hash brown potatoes, thawed
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2 cups shredded cheddar cheese, divided
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1 (10.5-ounce) can condensed cream of chicken soup
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1½ cups sour cream
Optional (but Recommended)
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Salt and black pepper, to taste
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Nonstick cooking spray, for the baking dish
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
Step 2: Soften the Hash Browns
If your hash browns are still quite frozen, spread them on a sheet pan and let them sit at room temperature for 10–15 minutes. Slightly softened potatoes mix more evenly and bake faster.
Step 3: Mix the Creamy Base
In a large mixing bowl, stir together the condensed cream of chicken soup and sour cream until completely smooth and well combined.
Step 4: Add the Cheese
Stir 1½ cups of the shredded cheddar cheese into the soup and sour cream mixture, reserving the remaining ½ cup for the topping.
Step 5: Fold in the Potatoes
Add the thawed hash brown potatoes to the bowl. Gently fold until all the potatoes are evenly coated in the creamy mixture.
Season lightly with salt and black pepper, if desired. Use a light hand, as the soup and cheese already contain salt.
Step 6: Assemble the Casserole
Transfer the potato mixture into the prepared baking dish. Spread it into an even layer, pressing gently into the corners so it bakes uniformly.
Step 7: Add the Cheesy Topping
Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top of the casserole.
Step 8: Bake Until Bubbling
Bake the casserole uncovered for 45–55 minutes, or until:
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The edges are bubbling
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The cheese is fully melted
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The top is lightly golden
For a deeper golden top, broil for 1–2 minutes at the end, watching closely to prevent burning.
Step 9: Rest and Serve
Remove the casserole from the oven and let it rest for about 10 minutes. This allows it to set for cleaner scooping and cool slightly before serving.
Serve warm and enjoy.
Variations & Helpful Tips
This recipe is incredibly flexible while still keeping its simple charm.
Keep It Truly 4-Ingredient
You can skip the optional salt and pepper, but even a small pinch helps brighten the flavors.
Lighten It Slightly
Swap half of the sour cream for plain Greek yogurt for a lighter texture with a subtle tang.
Make It Vegetarian
Use cream of mushroom or cream of celery soup instead of cream of chicken.
Change the Cheese
Try a blend of cheddar and Monterey Jack for extra meltiness, or pepper jack for a little heat.
Add a Crunchy Topping
Sprinkle crushed cornflakes or buttery cracker crumbs over the top along with the cheese before baking.
Make Ahead for the Holidays
Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 5–10 extra minutes to the baking time.
Smaller Batch
Halve the recipe and bake it in an 8×8-inch dish for a smaller family meal.
Storage & Reheating
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Refrigerator: Store leftovers in an airtight container for up to 4 days
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Reheating: Warm in the oven at 350°F or microwave until heated through
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Freezing: Assemble unbaked and freeze for up to 2 months; thaw overnight before baking
Frequently Asked Questions
Can I use cubed hash browns instead of shredded?
Yes, but baking time may increase slightly, and the texture will be chunkier.
Is this casserole very rich?
Yes—in the best way. It’s meant to be a holiday comfort dish.
What main dishes pair well with this?
It’s perfect with baked ham, roast turkey, grilled chicken, or prime rib.
Final Thoughts
This 4-Ingredient Cheesy Holiday Potato Casserole is everything a holiday side dish should be—simple, creamy, comforting, and guaranteed to please a crowd. With minimal prep and maximum flavor, it’s the kind of recipe that earns a permanent spot on your holiday menu.