This oven baked 5-ingredient church potluck cheesy potato casserole is exactly the kind of dish that shows up at every covered dish supper and somehow always disappears first. My neighbor Mrs. Johnson brought a pan of this to every church gathering for thirty years, and there was literally never a spoonful left—people would scrape the corners of the glass dish. It’s creamy, cheesy, topped with a buttery, crispy cornflake layer, and it uses simple grocery store ingredients you can keep on hand. Perfect for busy weeknights, holidays, or anytime you need a reliable, crowd-pleasing casserole that comes together with almost no effort.
Serve this cheesy potato casserole hot, straight from the oven, with a big green salad or simple steamed vegetables to balance out the richness. It’s perfect alongside baked ham, roast chicken, or meatloaf at a Sunday dinner or holiday table. For potlucks, I like to bring it in the same glass 9x13 baking dish it was baked in, wrapped in a towel to keep it warm; it holds heat well and stays creamy for a good while on the buffet table. Leftovers (if you’re lucky enough to have any) reheat beautifully in the oven or microwave and make an easy side for scrambled eggs or a quick weeknight protein.
Oven Baked 5-Ingredient Church Potluck Cheesy Potato CasseroleServings: 10-12
Ingredients
2 pounds (about 32 ounces) frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded sharp cheddar cheese
1 can (10.5 ounces) condensed cream of chicken soup
1 1/2 cups sour cream
3 cups cornflake cereal, lightly crushed and divided (about 2 1/2 cups for topping, 1/2 cup mixed into potatoes)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish so the potatoes don’t stick and the edges crisp up nicely.
If your hash browns are still frozen, spread them out on a tray or in a large bowl and let them thaw at room temperature for 20–30 minutes, breaking up any big clumps so they mix evenly.
In a large mixing bowl, stir together the condensed cream of chicken soup and sour cream until smooth and fully combined.
Add the shredded sharp cheddar cheese to the soup and sour cream mixture and stir until the cheese is evenly distributed.
Fold the thawed shredded hash brown potatoes into the creamy cheese mixture, stirring gently until every strand of potato is coated. Sprinkle in about 1/2 cup of the lightly crushed cornflakes and fold them in as well for a little extra texture inside the casserole.
Spoon the potato mixture into the prepared 9x13-inch glass baking dish and spread it into an even layer, pressing lightly into the corners so it bakes uniformly.
In a small bowl, lightly crush the remaining cornflakes with your hands until you have coarse crumbs, then sprinkle them evenly over the top of the casserole to completely cover the surface. Gently press the topping so it adheres to the creamy potatoes underneath.
Place the casserole on the center rack of the preheated oven and bake, uncovered, for 45–55 minutes, or until the edges are bubbling, the center is hot and set, and the cornflake topping is a deep golden brown and crispy.
Remove the baking dish from the oven and let the casserole rest for 10–15 minutes before serving. This short rest helps it set up a bit so you can scoop neat portions while still keeping that creamy, cheesy texture underneath the crunchy topping.
Serve warm, straight from the glass dish, and watch it disappear at your potluck or family dinner—just like my neighbor’s famous version did every single time.
Variations & Tips
To keep this true to the classic church potluck version, the ingredient list stays short and simple, but there are a few easy tweaks you can make. For a slightly richer casserole, you can use full-fat sour cream (recommended for best texture) and a good, sharp cheddar that you shred yourself—it melts more smoothly than pre-shredded cheese. If you want a bit of onion flavor without adding another fresh ingredient, you can stir in 1–2 teaspoons of dried minced onion or a small pinch of garlic powder to the soup and sour cream mixture. For a different topping, swap the cornflakes for crushed buttery crackers or plain potato chips, keeping the same total volume. You can also use cream of mushroom or cream of celery soup instead of cream of chicken if you need a poultry-free option; just be sure to choose a condensed soup with a similar thickness so the casserole stays creamy, not runny. For make-ahead prep, assemble the casserole (including the small amount of cornflakes mixed into the potatoes) up to 24 hours in advance, cover tightly, and refrigerate; wait to add the top layer of crushed cornflakes until just before baking so they stay crisp. If baking straight from the fridge, add 5–10 extra minutes to the baking time and check that the center is hot and bubbling. Food safety tips: keep the sour cream and soup refrigerated until you’re ready to mix; don’t leave the assembled unbaked casserole at room temperature for more than 1–2 hours. After baking, don’t leave the casserole out at room temperature longer than 2 hours—refrigerate leftovers promptly in a shallow container. Reheat leftovers to at least 165°F (74°C) before serving. If you’re bringing this to a church supper or potluck, transport it in an insulated carrier if possible, and try to time it so it’s served within an hour of baking for the best combination of creamy center and crispy, golden cornflake topping, just like the beloved versions that never had a spoonful left.
