Cheesy Hash Brown Casserole

Okay, cheesy hash brown casserole my Roman Empire. I think about them way more than a normal person should. Frozen hash browns, sour cream, cream of chicken soup and a frankly unreasonable amount of cheddar, all baked under a buttery cornflake crunch. It's giving church potluck, and I mean that as the highest compliment.

And no, it's other name funeral potatoes, isn't as dark as it sounds. They got it because they show up at literally every church supper and family get-together. But trust me, they deserve a spot on your Thanksgiving table too. Christmas brunch? Also yes.

Things to Know Before Making Cheesy Funeral Potatoes

• Thaw the hash browns completely. Frozen hash browns release water as they bake, and that makes the casserole soupy. Let them thaw in the fridge overnight or on the counter for an hour, then pat them dry.
• Diced or shredded both work. Diced hash browns hold their shape more, shredded ones bake up creamier.
• It feeds a crowd. One 9x13 serves about 12, so it's perfect for potlucks and Friendsgiving.
• Make it ahead. Assemble the potatoes the day before and add the cornflakes right before it goes in the oven.

Hosting this year? You'll also love my Crockpot Creamy Mac and Cheese and this Slow Cooker Creamed Corn.

Ingredients You'll Need

• Frozen hash browns - any 30 ounce bag works. Southern style (diced) or shredded are both great.
• Sour cream - full fat makes it the creamiest. Plain Greek yogurt works in a pinch.
• Cream of chicken soup - cream of mushroom or cream of celery are easy swaps.
• Butter - you'll melt it all at once, then split it between the filling and the topping.
• Salt and black pepper
• Dried minced onion - adds onion flavor without any chopping. Onion powder works too, use about half as much.
• Garlic powder
• Sharp cheddar - shred it from a block if you can. Pre-shredded cheese has a coating that keeps it from melting as smoothly. Colby Jack is also really good here.
• Cornflakes - the classic crunchy topping. Crushed Ritz crackers or panko work too.

How to Make Cheesy Funeral Potatoes

Step 1: Mix the creamy sauce

Heat the oven to 350°F and grease a 9x13 dish. In a big bowl, whisk the sour cream, soup, 6 tablespoons of the melted butter and all the seasonings until smooth.

Step 2: Fold in the potatoes and cheese

Add the thawed hash browns and the cheddar and fold until everything is coated. Spread it evenly in the dish.

Step 3: Make the cornflake topping

Crush the cornflakes in a zip-top bag (not into dust, you want some texture), then toss them with the remaining 4 tablespoons of melted butter. Sprinkle them all over the top.

Step 4: Bake

Bake uncovered for 40 to 50 minutes, until it's bubbly around the edges and the top is golden. Let it rest for a few minutes before you dig in.

Substitutions and Variations

• Add ham: stir in 1 to 2 cups of diced ham for a full meal or a holiday brunch casserole.
• Bacon: sprinkle crumbled bacon over the top before the cornflakes go on.
• Different cheese: try Colby Jack, pepper jack or a mix of cheddar and mozzarella.
• Fresh potatoes: boil about 10 small potatoes until just tender, then peel, dice and use them in place of the hash browns.
• Green onions: fold some in for a little color and freshness.

What to Serve With Funeral Potatoes

These are amazing next to glazed ham, roast turkey, pot roast or fried chicken, and they're a total brunch hero with eggs and fruit. For more cozy holiday sides, try my Easy Candied Sweet Potatoes, these Sweet Potato Bites or the full list of 25 Easy Thanksgiving Sides.

Storage and Freezing

• Fridge: keep leftovers covered for 3 to 4 days. Reheat in a 350°F oven until hot, or microwave single servings.
• Make ahead: assemble without the topping, cover and refrigerate up to 1 day. Add the cornflakes and bake, adding a few extra minutes since it starts cold.
• Freezer: freeze the assembled casserole without the topping for up to 3 months. Thaw overnight in the fridge, then top and bake.

FAQs

Why are they called funeral potatoes?

They're a classic dish to bring to families after a funeral or to church dinners, because they're easy, cheap and feed a lot of people. Now they show up at every holiday and potluck too.

Can I use fresh potatoes instead of hash browns?

Yes. Boil small potatoes until just tender, then peel and dice them. Use about the same amount as a 30 ounce bag of hash browns.

Do I have to thaw the hash browns?

Yes. Frozen hash browns make the casserole watery and it won't cook evenly.

Can I make funeral potatoes in a crockpot?

You can, but the cornflakes won't get crunchy. Cook the potato mixture on low for 4 to 5 hours, then add toasted buttered cornflakes right before serving.

Print

Cheesy Funeral Potatoes with Hash Browns

These cheesy funeral potatoes are hash browns, sour cream and a lot of cheddar under a buttery cornflake crunch. Total potluck hero.

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 12

Ingredients

• 30 ounces frozen hash browns thawed and drained (diced or shredded)
• 1½ cups sour cream
• 1 can 10.5 ounces cream of chicken soup
• 10 tablespoons butter melted and divided (6 tablespoons for the filling, 4 for the topping)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried minced onion
• ½ teaspoon garlic powder
• 2 cups sharp cheddar cheese shredded
• 2 cups cornflakes cereal

Instructions

1. Heat the oven to 350°F and grease a 9x13 baking dish.
2. In a large bowl, whisk the sour cream, soup, 6 tablespoons of the melted butter, salt, pepper, dried onion and garlic powder until smooth.
3. Fold in the thawed hash browns and cheddar until everything is coated.
4. Spread the potato mixture evenly in the baking dish.
5. Put the cornflakes in a zip-top bag, crush them lightly, then toss them with the remaining 4 tablespoons of melted butter.
6. Scatter the buttery cornflakes over the potatoes.
7. Bake uncovered for 40 to 50 minutes, until bubbly around the edges and golden on top. Let it rest for a few minutes before serving.

Recipe Notes

Thaw the hash browns all the way first so the casserole doesn't turn watery.
Make ahead: assemble without the topping, cover and refrigerate. Add the cornflakes right before baking.
Freeze without the topping for up to 3 months. Thaw overnight in the fridge, add the topping and bake.
If the top browns too fast, cover it loosely with foil.
Cream of mushroom or cream of celery soup works in place of cream of chicken.

Ovens vary, so start checking at 40 minutes. It may need up to 50 minutes to get bubbly around the edges and golden on top.