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Cheesy Hashbrown Casserole (Funeral Potatoes)

A close-up, overhead view of a golden-brown hashbrown casserole baked to perfection in a white ceramic dish.
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A classic cheesy hashbrown casserole, often called ‘funeral potatoes,’ perfect for potlucks and holiday gatherings. This recipe features a creamy, cheesy potato bake with a crunchy topping.

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
  • 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, condensed cream of chicken soup, sour cream, 1/2 cup melted butter, cheddar cheese, and chopped onion (if using). Mix well until everything is evenly coated.
  3. Pour the hash brown mixture into a greased 9×13 inch baking dish.
  4. In a small bowl, combine the crushed cornflakes or Ritz crackers with the remaining 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the hash browns.
  5. Bake for 45-50 minutes, or until the casserole is bubbly and the topping is golden brown.
  6. Let the casserole rest for a few 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 substitute cream of mushroom soup or cream of celery soup for the cream of chicken soup.
  • For an extra cheesy flavor, add another 1/2 cup of cheddar cheese to the mixture.
  • If you don’t have cornflakes or Ritz crackers, you can use breadcrumbs for the topping.

Nutrition

Find it online: https://tastethisplate.com/hashbrown-casserole-funeral-potatoes/