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Cheesy Hashbrown Casserole (Funeral Potatoes)

A hand holding a cheesy, golden brown slice of hashbrown casserole fresh from the baking dish.
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A creamy, cheesy hashbrown casserole, often called ‘funeral potatoes,’ perfect for holidays and potlucks. 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 pint (16 ounce) sour cream
  • 1/2 cup melted butter
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped onion (optional)
  • 1 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 mixture into a greased 9×13 inch baking dish.
  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 45-60 minutes, or until the casserole is bubbly and the topping is golden brown.
  6. Let stand for 5-10 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole (without the topping) and cover tightly. 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 for cream of chicken soup.
  • For a richer flavor, use a mix of cheddar and Monterey Jack cheese.
  • This casserole is a popular choice for holiday meals and gatherings, similar to how some might consider meal planning for special occasions.

Nutrition

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