Crisp Cheesy Potato Casserole

Crisp Cheesy Potato Casserole


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This isn’t your typical cheesy potato casserole! It’s topped with bread crumbs for a wonderful, crisp way to seal in the moisture.

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Time needed

5 min preparation + 30 min cooking

Serving Size / Yield

10 servings


  • 1 30-oz. pkg. frozen hash browns, thawed
  • 10 T. butter, melted, divided
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 8 oz. sour cream
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1/2 C. green onion, finely chopped
  • 8 oz. shredded cheddar cheese, divided
  • 1 C. bread crumbs

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Preheat your oven to 350°F and grease the inside of a casserole dish. In a large bowl, add the potatoes, eight tablespoons of melted butter, salt, pepper, sour cream, soups, onion, and 1 1/2-cups of cheese. Transfer mixture to your prepared casserole dish. In a small bowl, stir together bread crumbs with remaining melted butter. Sprinkle the casserole with remaining cheese and top with bread crumbs. Bake for 30 minutes.

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