If you’re searching for the ultimate cozy comfort dish that brings together all your weeknight favorites, look no further than Cheesy Potato Meatball Casserole. This creamy, bubbly bake combines juicy meatballs, tender hash brown potatoes, a golden duo of melty cheeses, and a savory sauce—all topped off with a sprinkle of green onions or parsley. Whether you’re gathering around the table with family or making lunches for the week ahead, Cheesy Potato Meatball Casserole guarantees warmth, happiness, and very satisfied appetites every single time.

Cheesy Potato Meatball Casserole Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Cheesy Potato Meatball Casserole couldn’t be more approachable—yet each one brings a special something to the party. From the crispy hash browns to the flavorful meatballs, every item plays a role in turning simple pantry staples into pure comfort.

Frozen meatballs (28 oz): Ready-made beef, turkey, or chicken meatballs save time and soak up all the cheesy goodness while baking.
Frozen diced or shredded hash brown potatoes (20 oz): These form the hearty, satisfying base; use either variety for your preferred texture.
Shredded cheddar cheese (1½ cups): The not-so-secret weapon for that classic, tangy melt and golden top.
Shredded mozzarella cheese (1 cup): Brings a creamy stretch and balances the cheddar’s sharpness.
Cream of mushroom or cream of chicken soup (10.5 oz can): Lends silky, savory depth to the whole casserole—choose your favorite!
Sour cream (½ cup): Adds luscious creaminess and just the right hint of tang.
Milk (½ cup): Loosens the sauce so every bite is scoopable, soft, and rich.
Garlic powder (1 tsp): Gives a subtle, aromatic warmth throughout the dish.
Onion powder (½ tsp): Enhances the savory flavor, pairing perfectly with both meats and potatoes.
Salt (½ tsp): Brings all the flavors into balance and heightens every ingredient.
Black pepper (¼ tsp): A touch of classic spice; feel free to add more if you’re craving a bolder bite.
Green onions or parsley, chopped (optional): A fresh, vibrant garnish for color and a little zesty finish on top.

How to Make Cheesy Potato Meatball Casserole

Step 1: Prep Your Oven and Pan

Let’s get started by setting the stage! Preheat your oven to 375°F (190°C). While it’s warming up, grab a 9×13-inch baking dish and give it a generous greasing—either with butter or nonstick spray. This prevents any delicious cheese from sticking and makes serving a breeze.

Step 2: Make the Creamy Base

In a big mixing bowl, combine the cream of soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Give everything a really thorough whisk until it’s silky smooth. Now, fold in the frozen hash browns and half of the shredded cheddar. Stir well so every potato is coated in the creamy mixture—it may look a little thick, but trust the process!

Step 3: Assemble the Casserole

Spread your creamy potato mixture into the greased baking dish, smoothing it into an even layer with a spatula. Then, arrange the frozen meatballs evenly over the top. Placing the meatballs in neat rows helps each serving scoop up a little of everything, and ensures they cook through perfectly.

Step 4: Bake Covered

Cover the casserole tightly with foil. Slide it into your preheated oven and let it bake for 35 to 40 minutes. This gives the meatballs plenty of time to heat through while the potatoes turn tender, all under a lovely blanket of creamy sauce.

Step 5: Add More Cheese and Finish Baking

Remove the foil and sprinkle the remaining cheddar plus all the mozzarella cheese over the top. Return the dish to the oven, uncovered, for another 10 to 15 minutes. Watch for those magic bubbles at the edges and a gorgeous golden top, signaling that your Cheesy Potato Meatball Casserole is ready for its grand entrance.

Step 6: Let It Rest and Garnish

Patience pays off! Let the casserole cool for about 5 minutes before digging in. This little breather makes it easier to slice or scoop. Just before serving, shower on some freshly chopped green onions or parsley for a pop of color and a hint of freshness.

How to Serve Cheesy Potato Meatball Casserole

Garnishes

The crowning touch for Cheesy Potato Meatball Casserole is a scattering of chopped green onions or fresh parsley just before serving. The bright green adds instant visual appeal and a nice contrast to the rich, cheesy layers. For a little extra zing, you can even sprinkle on a touch of red pepper flakes or a drizzle of tangy hot sauce.

Side Dishes

This casserole is hearty enough to shine on its own, but pairing it with a crisp green salad or roasted vegetables adds color and freshness to your meal. A classic Caesar salad or some steamed broccoli are both quick companions that let the casserole remain the star.

Creative Ways to Present

Take Cheesy Potato Meatball Casserole up a notch by serving scoops in individual ramekins, or top each portion with a dollop of sour cream and a sprinkle of chives. For a fun party appetizer, cut the casserole into bite-sized squares and serve them with toothpicks. Kids and adults alike will love this playful twist!

Make Ahead and Storage

Storing Leftovers

Leftover Cheesy Potato Meatball Casserole is a gift for busy nights! After cooling to room temperature, transfer any leftovers to an airtight container and refrigerate. It will stay fresh and tasty for up to 4 days, making it ideal for lunches or quick reheats.

Freezing

This casserole freezes beautifully, either before or after baking. For best results, assemble the dish up to the point before baking, wrap it tightly in foil, then freeze for up to 2 months. Thaw overnight in the fridge, then bake as usual—just add a few minutes to the cooking time. Leftover portions can also be frozen individually, perfect for grab-and-go meals.

Reheating

To warm up refrigerated Cheesy Potato Meatball Casserole, simply microwave individual portions until hot, or bake covered in a 350°F oven until steamy and cheese is re-melted. If reheating from frozen, thaw first for even heating. A splash of milk before reheating keeps the casserole moist and creamy.

FAQs

Can I use homemade meatballs instead of frozen?

Absolutely! You can swap in your favorite homemade meatballs—just make sure they’re fully cooked before adding them to the casserole so they reheat perfectly during baking.

What’s the best potato type Main Course

Both diced and shredded frozen hash browns work well, so choose based on your texture preference. Shredded potatoes create a slightly softer, creamier base, while diced ones offer more bite.

Can I make Cheesy Potato Meatball Casserole vegetarian?

You can! Substitute meatless “meatballs” and use cream of mushroom soup to make the dish completely vegetarian, while keeping all the creamy, cheesy comfort you love.

What cheese alternatives can I use?

Feel free to get creative—pepper jack or gouda add a fun twist, or you can use a Mexican blend for a hint of spice. Any good melting cheese that you like will work beautifully here.

How do I make this casserole spicier?

Try adding some diced jalapenos to the potato mixture, use spicy meatballs, or swap the cheddar for pepper jack cheese. A sprinkle of crushed red pepper on top also adds a little heat.

Final Thoughts

I truly hope you’ll give Cheesy Potato Meatball Casserole a try in your kitchen—it’s a crowd-pleasing combination of flavors and textures that always brings smiles at the table. There’s nothing more comforting than a bubbling, golden casserole loaded with savory meatballs and cheesy potatoes. Enjoy every delicious, cozy bite!

Cheesy Potato Meatball Casserole Recipe

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4.5 from 22 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this Cheesy Potato Meatball Casserole. A deliciously satisfying dish that combines tender meatballs, creamy potatoes, and gooey cheese for a hearty meal the whole family will love.

Ingredients

Scale

For the Casserole:

1 (28 oz) bag frozen meatballs (beef, turkey, or chicken)
1 (20 oz) bag frozen diced or shredded hash brown potatoes
1½ cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 (10.5 oz) can cream of mushroom or cream of chicken soup
½ cup sour cream
½ cup milk
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper

For Garnish:

Chopped green onions or parsley (optional)

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Instructions

Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Mix the Casserole: In a large bowl, combine the cream soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in the frozen hash browns and half of the cheddar cheese. Mix until well combined.
Assemble: Spread the potato mixture evenly in the prepared baking dish. Arrange the frozen meatballs evenly over the top.
Bake: Cover the dish with foil and bake for 35–40 minutes. Remove the foil, sprinkle with the remaining cheddar and mozzarella cheeses, and return to the oven for 10–15 minutes, or until the cheese is melted and bubbly and the meatballs are heated through.
Serve: Let cool for 5 minutes before serving. Garnish with green onions or parsley if desired.