Name: Cheese Potato Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 12-ounce bag frozen diced hash potatoes with peppers and onionsor 2 cups fresh diced potatoes + ½ cup diced onion + ½ cup diced peppers; 1 10.5-ounce can cream of chicken soup or 1 cup homemade cream of chicken soup (see above in tutorial); 1 cup shredded cheese (cheddar or Colby Jack); Butter or oil to grease skillet

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Looking for a cozy, no-fuss side dish the whole family will love? This Cheese Potato Casserole is baked in a cast iron skillet with diced hash brown potatoes, peppers, onions, and cream of chicken soup, then topped with gooey melted cheese. Whether you use a bag of frozen potatoes or fresh garden produce, this easy recipe is creamy, comforting, and perfect for family dinners, potlucks, or holiday gatherings.

I cooked mine in a 12-inch cast iron skillet (because honestly, I use it for just about everything). It’s perfect for baking casseroles, keeping the heat even, and giving that rustic homestead charm I love!

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There are some dishes that just feel like home, no matter where you’re cooking them. For me, Cheese Potato Casserole is one of those meals. It’s the kind of recipe that makes the house smell cozy while it bakes, and it uses simple ingredients you probably already have in your pantry, freezer, or garden.

I pulled out my trusty 12-inch cast-iron skillet for this one, because casseroles and cast iron just belong together. The potatoes, peppers, and onions bake up soft and flavorful, the cream of chicken soup ties it all together, and the gooey cheese on top seals the deal. Whether you’re feeding your family after a long day or bringing something warm to a gathering, this casserole is a no-fuss comfort food that always gets a smile.

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Image illustrates a Pinterest pin of cheese potato casserole in a cast-iron skillet.

Ingredients

1 (12-ounce) bag frozen diced hash potatoes with peppers and onions
or 2 cups fresh diced potatoes + ½ cup diced onion + ½ cup diced peppers from the garden
1 (10.5-ounce) can cream of chicken soup or 1 cup homemade cream of chicken soup (see below)
1 cup shredded cheese (cheddar or Colby Jack works great)
Butter or oil to grease the skillet

Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly butter or oil your 12-inch cast-iron skillet to keep the potatoes from sticking.

Step 2: Build the Base

Spread the frozen potato mix (or your fresh diced veggies) evenly in the skillet. Stir in the cream of chicken soup until everything is coated.

Image illustrates cheese potato casserole in a cast-iron skillet.

The above photo is the potatoes, peppers, and onions before mixing with cream of chicken soup. The Bottom photo is after it has been mixed in.

Step 3: Bake

Place the skillet in the oven and bake for 30 minutes, uncovered, until the potatoes are tender and the casserole is bubbling.

Step 4: Add the Cheese

Sprinkle the shredded cheese evenly over the top. Return to the oven for another 5–10 minutes, or until the cheese is fully melted and golden.

Homemade Cream of Chicken Soup (Optional)

If you’d rather skip the can, you can make your own simple cream of chicken soup right on the stovetop. It only takes about 10 minutes and uses ingredients you probably already have on hand.

Ingredients:

2 tablespoons butter
2 tablespoons flour
½ cup chicken broth
½ cup milk
Salt, pepper, and a pinch of garlic or onion powder to taste

Instructions:

In a small saucepan, melt the butter over medium heat.
Whisk in the flour to make a smooth roux and cook for 1–2 minutes.
Slowly whisk in the chicken broth and milk, stirring until smooth.
Continue cooking until the mixture thickens to a creamy soup consistency.
Season with salt, pepper, and optional spices.

This makes about the same amount as a standard 10.5-ounce can and can be swapped in directly for the casserole.

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Instructions

(…steps stay the same, just note the soup can be canned or homemade…)

Optional Mix-Ins and Toppings

(…same as before…)

Optional Mix-Ins and Toppings

This recipe is as flexible as you want it to be. Here are a few ways to make it your own:

Protein Boost: Stir in cooked beef or shredded chicken.
Extra Creamy: Mix in ½ cup sour cream or cream cheese before baking.
Herbal Touch: Sprinkle in fresh garden herbs like chives, parsley, or thyme.
Crunchy Topping: Top with crushed crackers, breadcrumbs, or stuffing mix before adding the cheese.

Conclusion

There’s something deeply satisfying about pulling a bubbling cast-iron skillet of Cheese Potato Casserole out of the oven. It’s rustic, filling, and endlessly adaptable—exactly the kind of dish that makes off-grid cooking feel cozy and rewarding.

Whether you’re cooking from pantry staples or a fresh garden harvest, this casserole is proof that simple food can be the best food.

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. How do I store leftovers?

Let the casserole cool, then cover and refrigerate for up to 3 days. Reheat in the oven or a skillet for the best texture.

2. Can I freeze this casserole?

Yes! You can freeze before or after baking. If freezing before, assemble without the cheese topping and bake fresh when ready. If freezing after, reheat covered in the oven until warmed through.

3. Can I make this vegetarian?

Absolutely. Swap the cream of chicken soup with cream of mushroom or cream of celery soup.

4. What cheese works best?

Cheddar is classic, but Colby Jack, mozzarella, or even pepper jack add great flavor. Use what you have on hand!

Cheese Potato Casserole

This Cheese Potato Casserole starts with diced hash potatoes already mixed with peppers and onions—one of those convenient staples I always keep tucked away in my freezer. For my garden lovers out there, you can absolutely use fresh potatoes, onions, and peppers from your harvest. Just dice them up to equal about 12 ounces (about 2 cups). A can of cream of chicken soup makes it creamy and binds it all together. Then we top it off with gooey, melted cheese. It’s so simple but feels like comfort in a pan!

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Prep Time 10

Cook Time 35

Total Time 45

Servings 6

Equipment

1 12 inch cast iron skillet.

Ingredients

1 12-ounce bag frozen diced hash potatoes with peppers and onionsor 2 cups fresh diced potatoes + ½ cup diced onion + ½ cup diced peppers
1 10.5-ounce can cream of chicken soup or 1 cup homemade cream of chicken soup (see above in tutorial)
1 cup shredded cheese (cheddar or Colby Jack)
Butter or oil to grease skillet

Instructions

Preheat oven to 375°F (190°C). Grease a 12-inch cast iron skillet.
Spread potatoes (frozen or fresh) evenly in skillet. Stir in cream of chicken soup.
Bake uncovered for 30 minutes until bubbling and potatoes are tender.
Top with shredded cheese and bake another 5–10 minutes until melted and golden.
Serve warm and enjoy!