This cheesy hashbrown casserole is comfort food at its best. Tender potatoes, a creamy sauce, and a buttery crispy topping make it a must-have side dish for holidays and potlucks. It’s the classic “funeral potatoes” recipe we all grew up with, and it couldn’t be easier to stir together and bake.
Looking for more simple sides that pair well with any holiday meal? My Southern squash casserole is always a hit, and this easy potato casserole is another cozy option. You can also find plenty of make-ahead favorites in my Potato Side Dishes collection.
Table of Contents
Before You Get Started
- Thaw the hash browns completely. Cold or partially frozen potatoes release water in the oven, which keeps the casserole from setting and makes the center gummy. Spread them out on a sheet pan or thaw in the fridge overnight for the best texture.
- Use a cheese that melts smoothly. Sharp cheddar, Colby, or a cheddar-Jack blend work well because they melt evenly and help the creamy sauce bind the potatoes. Pre-shredded cheese is fine, but freshly grated melts the smoothest.
- Bake uncovered for a golden, crisp topping. Covering the dish traps steam, which softens the topping and prevents browning. Keep it uncovered the whole time so the buttery cornflakes/ritz/panko can crisp up beautifully.
A Family-Favorite Side Dish
My friend Jackie gave me this recipe, which originally came from her niece Kelly. Kelly submitted the recipe to a local high school fundraiser cookbook, which you know is going to be good!
These are the tried-and-true recipes that have been prepared over and over again, and that are always crowd pleasers. This cheesy hash brown casserole is no exception!
How to Make Hashbrown Casserole
Step 1: Mix the Creamy Base
In a large bowl, whisk together the shredded cheese, melted butter, sour cream, condensed cream of chicken soup, salt, and pepper. The mixture will be thick; that’s what keeps the casserole rich and creamy.
** Quick Note: If the mixture looks overly stiff, add 1-2 tablespoons of milk to help it coat the potatoes evenly.
Step 2: Fold in the Thawed Potatoes
Add the thawed shredded hash browns and gently stir until the potatoes are fully coated. Overmixing can break down the potatoes, so fold rather than stir aggressively.
** Pro Tip: If the hash browns seem wet after thawing, blot them with paper towels to prevent a soggy casserole.
Step 3: Transfer to the Baking Dish
Spread the potato mixture into a greased 9 x 13-inch baking dish and smooth it into an even layer so it cooks consistently from edge to center.
Step 4: Prepare the Topping
Stir together the crushed Corn Flakes (or Ritz crackers or panko) with a couple tablespoons of melted butter until the crumbs are lightly coated. Sprinkle the mixture evenly over the top.
Why it matters: The buttery crumbs give you the signature crisp contrast to the creamy potatoes.
Step 5: Bake
Bake the casserole uncovered at 350°F for 45-60 minutes, or until it’s hot and bubbly around the edges and the topping is a deep golden brown.
** Quick Note: If the top browns faster than the center heats through, loosely tent the dish with foil.
Step 6: Let It Rest Before Serving
Give the casserole about 10 minutes to settle once it comes out of the oven. This helps it firm up slightly so it scoops cleanly and holds its shape.
Variations and Serving Ideas
Variations and Substitutions:
- No-Soup Version: Quick homemade cream sauce using butter, flour, broth, and sour cream.
- Protein Add-Ins: Diced ham or cooked bacon.
- Vegetarian Version: Swap in cream of mushroom soup; choose a vegetarian-friendly cheese.
- Gluten-Free: Use gluten-free soup or homemade sauce; choose a GF topping.
- Cheese Options: Cheddar, Colby Jack, Monterey Jack, or pepper Jack for heat.
Serving Ideas:
- Holiday meals: pair with maple glazed roasted turkey breast or pineapple glazed ham for Thanksgiving, Christmas, or Easter.
- Weeknight comfort dinners: serve with herb roasted chicken thighs, pan-fried pork chops, or ham steak.
- Bring it along to potlucks or family gatherings.
- Pair the casserole with a salad or roasted vegetables to balance the richness.
Storage, Freezing & Make Ahead
- Store: Keep for 3-4 days refrigerated.
- Reheat: Warm in a 350°F oven, covered with foil, for 20-30 minutes.
- Freeze Before Baking: Assemble the casserole without the topping, freeze, thaw overnight, add the topping, then bake.
- Freeze After Baking: Cool fully, wrap tightly, and freeze for up to 3 months.
- Make-Ahead: Assemble 24 hours ahead, refrigerate, and add the topping right before baking.
Frequently Asked Questions
Do I need to thaw the hash browns?
Yes, thaw them first for the best texture. Cold or partially frozen potatoes release water in the oven, which keeps the casserole from setting and makes the center gummy.
What’s the best cheese for hashbrown casserole?
Sharp cheddar is the classic choice because it melts well and adds great flavor. You can also blend it with Monterey Jack or Colby for an extra-creamy finish.
How do I get a crispy topping?
Use crushed cornflakes, buttery Ritz crumbs, or panko mixed with melted butter, then bake uncovered. A quick broil at the end can also add extra crunch.
Can I make this ahead of time?
Yes, assemble the casserole, cover, and refrigerate for up to 24 hours. Add the topping just before baking so it stays crisp.
Can I freeze hashbrown casserole?
Absolutely. Freeze the unbaked casserole (without the topping) for up to 3 months, then thaw overnight in the fridge, add the topping, and bake as directed.
What can I use instead of cream of chicken soup?
A homemade white sauce made with butter, flour, broth, and milk works well. You can also substitute cream of mushroom or cream of celery for a similar texture.
Can I halve this recipe?
Yes, simply cut all ingredients in half and bake in an 8-inch or 9-inch square dish. The cooking time will be slightly shorter, so keep an eye on it toward the end.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Hashbrown Casserole (Funeral Potatoes)
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
- 2 cups (8 ounces) grated sharp cheddar cheese
- ½ cup plus 2 tablespoons melted salted butter, divided
- 16 ounces sour cream
- ½ teaspoon ground black pepper
- 1 (10.5 ounce) can condensed cream of chicken soup
- 2 cups coarsely crushed Corn Flakes cereal (I use about 3 ½ cups of whole Corn Flakes to equal 2 cups crushed)
- Garnish: chopped fresh parsley or chives
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray; set aside.
- In a large bowl, whisk or stir together shredded cheese, ½ cup of the melted butter, sour cream, pepper, and condensed soup. Fold in the thawed shredded potatoes.
- Transfer the potato mixture to the prepared baking dish.
- Next, prepare the topping for the casserole by combining the crushed Corn Flakes with the remaining 2 tablespoons of melted butter in a small bowl until the cereal is coated.
- Sprinkle on top of the potato mixture in the baking dish.
- Bake, uncovered, until heated through and the topping is browned, about 45-60 minutes. Garnish with chopped fresh herbs just before serving.
Notes
- Thaw frozen hash browns completely for the best texture.
- Use cheddar or another melty cheese for smooth results.
- Don’t cover the casserole while baking.
- Add melted butter to the topping for crispness.
- For a crunchier top, switch to broil for the last 1-2 minutes (watch it closely!).
- Let the casserole rest 10 minutes before serving.
- Add-ins like ham or bacon work well.
- For a no-soup version, use a quick homemade cream sauce.
- Freeze pre-baked or fully baked.
- Bake time may vary depending on how cold the mixture is.
Nutrition
Originally published in November, 2018, this post was updated in December, 2025.
Hi Blair!
The cream of chicken soup should be added at step #2 of mixing the sour cream , shredded cheese, butter and pepper together? This recipe looks so good, and I would even try adding some veggies, maybe broccoli or spinach! Can’t wait to make this. Thanks!
That’s exactly right, Alison! Sorry I left that out of the instructions! I’ll fix it right now. 🙂
While I love hash brown casseroles, I don’t do a dump & bake with them as I find raw potatoes bland. It’s a little more prep, but l. will fry them in a skillet first because it adds a ton of flavor. If I’m lazy, I’ll use the pre-cooked patties.
Blair
I like the idea of the dump and bake hash brown, but the cream soup doesn’t work for me. I’m thinking refried beans mixed with green enchilada sauce to match the consistency of the cream soup.
Do you think this would work.
Hi, Jan! Using the beans and green enchilada sauce will definitely change the entire taste and texture of the dish. It might work well if that’s your preference, but I haven’t tried it. 🙂
Great casserole to add to breakfast, brunch, or dinner. Easy and lots of flavor
Thanks, Jami!
Wonderful hash brown casserole. So easy and everyone loved it.
Thank you, Teresa!
Could you mix eggs in with this casserole?
Hi, Lezlie! I’ve never tried it, but I think that would work fine. You just may need to adjust the cooking time to make sure that the eggs are set.
If you’re looking for a hash brown casserole with eggs in the recipe, here’s one that we like: https://www.theseasonedmom.com/bacon-cheese-hash-brown-breakfast-casserole/