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Cheesy Hashbrown Casserole (Funeral Potatoes)

A close-up of a golden brown, bubbly hashbrown casserole in a white baking dish, ready to serve.

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A creamy, cheesy hashbrown casserole, often called ‘funeral potatoes,’ perfect for potlucks and holiday gatherings. This recipe includes options for a crunchy cornflake topping and make-ahead instructions.

Ingredients

Scale
  • 1 (30 ounce) package frozen shredded hash browns, thawed
  • 1 can (10.5 ounce) condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped onion (optional)
  • 1/2 cup crushed cornflakes or Ritz crackers (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the thawed hash browns, condensed cream of chicken soup, sour cream, melted butter, shredded cheddar cheese, and chopped onion (if using). Mix well until all ingredients are evenly distributed.
  3. Pour the hash brown mixture into a greased 9×13 inch baking dish. Spread evenly.
  4. In a small bowl, combine the crushed cornflakes or crackers with the 2 tablespoons of melted butter. Sprinkle this topping evenly over the hash brown mixture.
  5. Bake for 45-55 minutes, or until the casserole is bubbly and the topping is golden brown.
  6. Let the casserole stand for 5-10 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole (without the topping) and cover tightly with plastic wrap and then foil. Refrigerate for up to 2 days. Add the topping just before baking and increase the baking time by 10-15 minutes.
  • You can substitute cream of mushroom soup or cream of celery soup for the cream of chicken soup.
  • For a spicier casserole, add a pinch of cayenne pepper or a dash of hot sauce to the mixture.
  • This casserole is a popular side dish for holiday meals and potlucks.
  • Consider this a great alternative to some meal delivery services for comfort food.

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