Out here in the Midwest, a cheesy potato casserole is about as close as you can get to a hug on a plate. This simple three-ingredient version reminds me of the dishes that showed up at every church basement potluck and harvest supper when I was young—no frills, just honest, comforting food that stretches to feed whoever happens to pull up a chair. It’s the kind of recipe you make when the weather turns cold, the fields are quiet, and you want something warm bubbling in the oven while you catch up with family at the kitchen table. With only a handful of ingredients and almost no fuss, this casserole is perfect for busy weeknights, holiday mornings, or any time you want that old-fashioned, cheesy potato goodness without spending all day at the stove.This cheesy potato casserole is a natural fit alongside just about any hearty main dish. It’s wonderful with baked ham, roast chicken, or a simple skillet of pork chops. For a true Midwestern-style spread, pair it with green beans cooked low and slow with a bit of onion, a crisp lettuce salad with ranch dressing, and some warm dinner rolls or buttered bread for sopping up the cheesy sauce. It also makes a lovely breakfast or brunch side next to scrambled eggs and sausage. Leftovers reheat nicely and can be served with a fried egg on top for a cozy next-day meal.3-Ingredient Cheesy Potato CasseroleServings: 6–8 servings
Ingredients2 pounds frozen shredded hash brown potatoes, thawed (about 32 ounces)3 cups shredded cheddar cheese, divided1 (10.5-ounce) can condensed cream of chicken soup (or cream of mushroom for a meatless option)DirectionsPreheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.In a large mixing bowl, combine the thawed hash brown potatoes, 2 1/2 cups of the shredded cheddar cheese, and the can of condensed cream of chicken soup. Stir until everything is evenly coated; the mixture will be thick and a bit sticky.Taste a small bit of the mixture (if you like) and add a pinch of salt or pepper if needed, keeping in mind that the soup and cheese already carry some seasoning.Spoon the potato mixture into the prepared baking dish and spread it out into an even layer, pressing it gently into the corners.Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.Bake, uncovered, for 40–50 minutes, or until the casserole is bubbling around the edges and the top is melted and lightly golden. If you like a deeper color on top, you can leave it in for an extra 5–10 minutes.Remove from the oven and let the casserole rest for about 10 minutes before serving. This helps it set up a bit so it scoops more neatly and the flavors settle together.Variations & TipsIf there’s one thing Midwestern cooks know, it’s how to stretch a basic recipe into a dozen different versions. For a little extra richness, you can stir in 1/2 cup of sour cream along with the soup (this technically adds a fourth ingredient, but it’s a common and beloved tweak). If you prefer a meatless version, use cream of mushroom or cream of celery soup instead of cream of chicken. For a heartier casserole that can stand on its own as a main dish, fold in 1–2 cups of diced ham or cooked crumbled bacon before baking. You can also use cubed frozen potatoes instead of shredded hash browns for a chunkier texture. If you like a bit of color and flavor on top, add a light sprinkle of paprika or black pepper over the cheese before it goes into the oven. And for those who enjoy a little crunch, toss some crushed cornflakes or buttered breadcrumbs with a small handful of cheese and scatter that over the top during the last 15 minutes of baking. This is a forgiving, farmhouse-style recipe—use what you have on hand, and don’t be afraid to make it your own.
