Creamy shredded potatoes with a cornflake crust
Cheesy Hash Brown Casserole
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Servings
10
1 large casserole
Difficulty
Easy
Cost
Budget
$
Cheesy Hash Brown Casserole
Creamy shredded potatoes with a cornflake crust
★4.5(20)
Shredded hash browns mixed with sour cream, cheddar, and cream of chicken soup, topped with a buttery cornflake crust. The brunch potluck dish everyone fights over.
10m
Prep Time
45m
Cook Time
55m
Total Time
10
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Cheesy hash brown casserole—also called funeral potatoes—is the beloved potluck dish that shows up at every gathering. The creamy potato filling and crunchy cornflake topping are an unbeatable combo.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This version of Cheesy Hash Brown Casserole has been refined through testing to ensure consistently excellent results. A great side dish does not compete with the main course — it makes everything around it better. This recipe brings enough personality to stand on its own while complementing whatever protein or centerpiece you pair it with.
Ingredients
- 1 bag (30 oz) frozen shredded hash browns, thawed
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 2 cups cornflakes, crushed
- 1/4 cup melted butter
Instructions
- 1
Mix thawed hash browns, soup, sour cream, cheese, 1/2 tsp onion powder, salt, and pepper in a large bowl.
- 2
Spread into a greased 9x13 baking dish.
- 3
Toss crushed cornflakes with melted butter and scatter evenly over the top.
- 4
Bake uncovered at 350°F for 40-45 minutes until golden and bubbly around the edges.
- 5
Let rest 5 minutes before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
CornflakesRitz crackers crushed with butter
Equally crunchy with a more buttery flavor
Cream of chicken soupCream of mushroom soup
Both create the same creamy base
RiceQuinoa or cauliflower rice
Quinoa adds more protein and a slightly nutty flavor. Cauliflower rice is the lightest option — saute it briefly to remove excess moisture before using.
Tips & Storage
Pro Tips
Thaw frozen hash browns completely and pat dry to prevent a watery casserole.
Crush the cornflakes in a zip-lock bag for easy, mess-free topping prep.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat at 350°F for 15-20 minutes until heated through and topping is re-crisped.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background of the plate.
Nutrition Facts
Per serving (40mg) · 10 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates18g
Fat28g
Fiber580mg
Sugar2g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is it called funeral potatoes?
- It's traditionally brought to post-funeral gatherings in Mormon and Midwestern communities as comfort food.
- Can I use cubed hash browns?
- Yes—cubed or shredded both work, just ensure they're thawed and well-drained.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat. Add a splash of water or oil if needed to refresh the texture.
- Can I freeze this?
- Cooked grains, roasted vegetables, and most cooked sides freeze well for up to 2 months. Cool completely first, then portion into freezer bags and press out the air. Raw salads and delicate preparations do not freeze well.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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