Easy Cheesy Scalloped Potatoes with mushroom soup recipe. This baked casserole is so creamy because of the cream of mushroom soup we use. This is a classic side dish recipe for Thanksgiving!
Cheesy Scalloped Potatoes
First thing, these Cheesy Scalloped Potatoes are:
- Creamy
- Cheesy
- Easy to Make (hey cream of mushroom soup!)
- Family Friendly – Kids and Adults will both love them!
So they’re kinda the best!
We’ll be having our first Friendsgiving dinner this Friday and I’m so excited to see friends and eat all their yummy casseroles, side dishes and dessert. I’m also pretty excited to share this Cheesy Scalloped Potatoes casserole with them (and you!) as it’s a family favorite!
To me holidays are all about side dishes. I absolutely love them! Sure, during the holidays turkey is nice, but those potatoes, green beans, stuffing, rolls and pumpkin pie… load me up! Those are my favorites!
Scalloped Potatoes with Mushroom Soup
I made these Cheesy Scalloped Potatoes with Grandma in mind because she would always make the most creamy potato casserole! It’s creamy, cheesy and uses my childhood favorite Cream of Mushroom Soup!
Besides the creamy soup to make it special, she would always add broccoli on top. If you need to find a way to make someone eat their broccoli, add it with Cheesy Scalloped Potatoes – now they’ll eat it!
Scalloped Potatoes Ingredients:
- 1/2 cup milk
- 23 oz can of Campbell’s Cream of Mushroom Soup
- 2 1/2 pounds potatoes – peeled and sliced
- 2 tablespoons butter – cut up into little pieces
- 1 cup shredded cheddar cheese
- one small head of broccoli – chopped small
- salt +pepper
Instead of using all that milk and a bunch of cheese this recipe is calls for Condensed Cream of Mushroom soup. I use Campbell’s but you can use any brand you want. You probably already have a can in your pantry for other favorite Thanksgiving side dishes but did you know it makes one heck of a potato dish too?
This is one of my favorite Condensed soups to have on hand because it’s flavorful and saves me a bunch of time when I’m making multiple dishes at once.
How to Make Scalloped Potatoes
You’ll want to slice up 2.5 pounds of potatoes. I throw these into my food processor and they’re done within a minute. I always think it’s magic. Then you’ll want to cut up a head of broccoli. Use the reference photo below to the left to see the size of the broccoli cut up, each piece should be small.
Then start layering all the ingredients into your casserole dish. Do one layer and then do one more layer and it’s ready for the oven.
And once your hour and 15 minutes are up you’ll have a bubbling Scalloped Potatoes dish ready for serving.
Who wants a bite?
I hope you like this Scalloped Potatoes recipe and it helps you create a yummy dish your entire family will love!
If you try this Cheesy Scalloped Potatoes recipe, please leave a comment or share it on Instagram with tag #brooklynfarmgirl – I’m always looking for photos to feature and share!
More Side Dish Recipes:
Dairy Free Mashed Potatoes
Sweet Potato Soup
Potato Kale Stuffing
Carrot Casserole
Broccoli Mac and Cheese
Cheesy Green Beans
Also, check out all of my ideas for using leftover turkey!
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Cheesy Scalloped Potatoes
PrintIngredients
- 1/2 cup milk
- 23 oz can of Campbell's Cream of Mushroom Soup
- 2 1/2 pounds potatoes - peeled and sliced
- 2 tablespoons butter - cut up into little pieces
- 1 cup shredded cheddar cheese
- one small head of broccoli - chopped small
- salt +pepper
Instructions
- Preheat oven to 325 degrees.
- Mix your milk and Cream of Mushroom soup into a bowl.
- Put half of your potatoes into a large casserole dish.
- Put half of your cream of mushroom / milk mixture on top. Make sure to spread it around so it covers the potatoes.
- Add one tablespoon of your cut up butter on top.
- Add half of your broccoli on top.
- Add half of your shredded cheese on top.
- Sprinkle salt + pepper.
- Repeat one more time with all ingredients.
- Bake for 1 hour, 15 minutes.
- Serve warm and enjoy!
Barry says
20 Scalloped Potato Recipes for the Easiest, Cheesiest Thanksgiving Side. Load up your plate with a heaping helping of this side.
Gabby says
Just made this with almond milk and cauliflower (we were out of broccoli). Very good!
Sue says
Covered or uncovered?
Pamela says
Uncovered.
Susan says
I am not really fond of cooking with Campbells soups because of the salt content. I will make this dish with almond milk and canned coconut milk though!!
Vickie says
Would it work with water instead of milk.
Pamela says
Hey Vickie, it will def work with water, it just might not be as creamy. Enjoy!
Jarred says
Hi, I live alone and would like to make this. Can I just cut everything in half? If , what would be the time and temp?
Pamela says
Hey Jarred, you sure can, just half all the ingredients and cook at same time and temperature. Enjoy.
Jarred says
Thank you for the prompt response. I’m starving!
sandy says
this is an awesome recipe .. I changed it a smidgen, i left out the broccoli but added a 2nd can of mushroom soup,i used 1/2c of almond/coconut milk and 2 tbsp of olive oil instead of butter …. definitely will make it again
Pamela says
Hey Sandy, thanks for letting me know you enjoyed this dish. Making it with coconut milk sounds delicious!
Eva says
Oh my goodness. This is the most fantastic recipe ever. So easy to make. Thanks.
Pamela says
Glad you enjoyed Eva! Thanks for stopping by!
therere says
I don’t use cream of mushroom soup because doesn’t have enough flavor, I use cream of celery much better.