3-Ingredient Creamy Potato Casserole

The magic comes from using a specific type of cream soup concentrate as a shortcut and a cheese that melts beautifully into a golden, bubbly crust. The potatoes cook directly in the creamy sauce, absorbing all the savory flavor.

Ingredients (Serves 6-8)

2 lbs (900g) frozen shredded hash brown potatoes or diced hash browns (do not thaw)
1 can (10.5 oz / 298g) condensed cream of potato soup or cream of celery soup (see note)
2 cups (8 oz / 226g) shredded sharp cheddar cheese
Optional for garnish (not counted in the 3!): a few pats of butter, a sprinkle of paprika, or chopped chives

Important Note on the Soup: For the very best flavor, use cream of potato soup if you can find it—it reinforces the potato taste beautifully. Cream of celery or cream of mushroom also work wonderfully. Avoid cream of chicken if you want to keep it vegetarian, but it’s delicious otherwise. No need to add water or milk; you use the condensed soup straight from the can.

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch (or similar size) baking dish with butter or non-stick cooking spray.
Mix Everything Together: In a large bowl, combine the frozen hash browns, the entire can of condensed soup, and 1 ½ cups of the shredded cheddar cheese. Stir vigorously until every shred of potato is completely coated in the creamy mixture. It will seem thick and gloppy at first, but as it bakes, the frozen potatoes will release just enough moisture to create a perfectly creamy sauce.
Assemble the Casserole: Spread the potato mixture evenly into your prepared baking dish. Smooth the top with a spatula. Sprinkle the remaining ½ cup of cheddar cheese evenly over the surface. For an extra-golden top, dot the surface with a few thin pats of butter and a light dusting of paprika for color.
Bake to Golden Perfection: Bake uncovered for 50-60 minutes, until the casserole is bubbling furiously around the edges and the top is a gorgeous, melted golden brown. If the top browns faster than the potatoes are cooked, tent loosely with foil.
Rest and Serve: Remove from the oven and let the casserole rest for 10 minutes before serving. This allows it to set up slightly so it scoops out cleanly. The inside will be unbelievably creamy and tender. Sprinkle with fresh chives or green onions if you have them.

Tips & Twists (Still Keeping It Simple):

Cheese Swap: Swap the cheddar for smoked gouda, pepper jack, or a Swiss-Gruyère blend.
Add Crunch: Crushed potato chips or Ritz crackers sprinkled over the top with the final cheese layer adds a satisfying crunch.
Make It a Meal: Stir in 1-2 cups of diced cooked ham or crumbled cooked bacon before baking for a hearty one-dish dinner.

Let me know if you’d like a simple main dish to serve alongside this!