Cheese-Please Potato Casserole? Yes please! An interior filled with creamy, savory, potato bliss? Oh, absolutely! A crunchy breadcrumb crust with plenty of butter? Affirmative! And the cheese? More please! In fact, “more please” might as well be the catchphrase of Cheese-Please Potato Casserole. After all, no one can say no to cheese!

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  • 8 tablespoons salted butter
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 16 ounces sour cream
  • 2 (10.5-ounce) cans condensed cream of chicken soup
  • 1 (30-ounce) bag frozen shredded hash brown potatoes, thawed
  • 1 cup breadcrumbs
  • 8 ounces cheddar cheese, shredded
  • 1 tablespoon parsley, chopped, plus more for topping


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Grease a 3-quart casserole dish.

Step 3 –Heat 2 tablespoons of the butter in a medium skillet over medium heat.

Step 4 –Add the onion to the butter and cook until it is tender, about 5 minutes.

Step 5 –Add the garlic to the onion and cook until it is fragrant and slightly softened, about 2 minutes.

Step 6 –Transfer the onion mixture to a plate to cool.

Step 7 –In a large mixing bowl, combine the sour cream, the cream of chicken soup, the hashbrown potatoes, and the onion mixture.

Step 8 –Transfer the mixture to the prepared casserole dish.

Step 9 –Cover the dish with foil and bake for 45 minutes.

Step 10 –In a small bowl, heat the remaining butter in the microwave until it has melted, about 45 seconds-1 minute.

Step 11 –Add the breadcrumbs and the parsley to the melted butter and stir.

Step 12 –Pour the breadcrumb mixture over the casserole and sprinkle with the cheese and bake, uncovered, until the top is golden-brown and the casserole is bubbling, about 25-30 minutes.

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Step 13 –Sprinkle the casserole with the parsley and serve.