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Cheesy Hashbrown Casserole (Funeral Potatoes)

A close-up shot of a freshly baked hashbrown casserole in a glass dish, topped with melted cheese and crushed cereal.
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A creamy, cheesy hashbrown casserole perfect for holidays and potlucks. This ‘funeral potatoes’ recipe is a crowd-pleasing side dish.

Ingredients

Scale
  • 2 pounds frozen shredded hash browns, thawed
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 pint sour cream
  • 1/2 cup melted butter
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped onion (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed cornflakes or Ritz crackers (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 1/2 cup melted butter, cheddar cheese, chopped onion (if using), salt, and pepper. Mix well until all ingredients are evenly distributed.
  3. Pour the mixture into a greased 9×13 inch baking dish.
  4. In a small bowl, combine the crushed cornflakes or crackers with the remaining 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 rest for 5-10 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole (without the topping) and refrigerate for up to 24 hours. Add the topping just before baking and increase the baking time by 10-15 minutes.
  • You can freeze the unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking.
  • Condensed cream of mushroom soup can be substituted for cream of chicken soup.
  • Add a pinch of garlic powder to the hash brown mixture for extra flavor.

Nutrition

Find it online: https://delishsymphony.com/hashbrown-casserole/