Cheesy Hash Brown Casserole

This cheesy hash brown casserole is the dish a lot of people grew up calling funeral potatoes: shredded hash browns baked in a creamy, cheesy sauce and finished with a buttery cornflake topping for crunch. Everything mixes in one bowl before it goes in the oven, which makes it an easy make-ahead side for a holiday table or a Sunday dinner.

Why this recipe works

The first time I made this, I was in a hurry and dumped the hash browns into the bowl while they were still half-frozen. The casserole never fully set in the middle, even with extra time in the oven, and the bottom stayed watery under a layer of melted cheese. Thawing the hash browns completely and pressing out the extra moisture with a clean towel is the one step that separates a loose, wet casserole from one that holds its shape when you scoop it.

Ingredient notes and substitutions

• Frozen shredded hash browns (sometimes labeled hashbrowns) are the easiest option here, just thaw them fully first. Fresh potatoes, shredded or diced, work too, but they need to be par-cooked for a few minutes so the casserole bakes evenly.
• Condensed cream of chicken soup is the traditional base. Cream of mushroom soup makes a good vegetarian swap and still gives the same creamy texture.
• Full-fat sour cream gives the best creaminess. Light sour cream works in a pinch, but the sauce will be a little thinner.
• Sharp cheddar is the classic choice. A mix of cheddar and Monterey Jack, or a handful of cream cheese stirred into the sauce, both add extra richness.
• Cornflakes make the classic topping, crushed lightly so they keep some texture. Crushed potato chips or buttery cracker crumbs are common substitutes if that is what you have on hand.

Cheesy hash brown casserole recipe

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Cheesy Hash Brown Casserole

Recipe by Hind

0.0 from 0 votes

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Shredded hash browns baked in a creamy, cheesy sauce and topped with a buttery cornflake crunch. An easy, make-ahead side dish, also known as funeral potatoes.

Ingredients

• 1 bag (30 ounces) frozen shredded hash browns, thawed

• 1/2 cup unsalted butter, melted, divided

• 1 can (10.5 ounces) condensed cream of chicken soup (or cream of mushroom soup)

• 1 cup sour cream

• 2 cups shredded sharp cheddar cheese, divided

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 cups cornflakes, crushed

Directions

• Preheat the oven to 350°F. Grease a 9×13-inch baking dish. Make sure the hash browns are fully thawed, and pat them dry with a clean towel if they still look wet.
• In a large bowl, whisk together 6 tablespoons of the melted butter, the condensed soup, sour cream, garlic powder, onion powder, salt and pepper.
• Fold in the hash browns and 1 1/2 cups of the cheddar cheese until evenly coated, then spread the mixture into the prepared baking dish.
• In a small bowl, toss the crushed cornflakes with the remaining 2 tablespoons melted butter, then sprinkle evenly over the top along with the remaining 1/2 cup cheddar.
• Cover with foil and bake for 20 minutes, then uncover and bake for 20 to 25 minutes more, until bubbling around the edges and the topping is golden.
• Let stand for 5 to 10 minutes before serving.

Notes

Servings and timing are estimates based on the ingredients in this recipe, adjust to taste and to your own tested version. Thaw the hash browns completely and pat them dry before mixing, leftover moisture is the main reason this casserole turns out watery.

Tips for a creamy, not watery, casserole

• Thaw the hash browns completely, then press them between paper towels or a clean kitchen towel to remove extra moisture before mixing.
• Use full-fat sour cream rather than light or fat-free, it holds up better in the oven and keeps the sauce from separating.
• Cover the dish for the first part of baking so the center cooks through, then uncover so the top can brown and the topping stays crisp.



• Let the casserole rest for a few minutes after baking, it firms up slightly as it sits, which makes it easier to serve in neat scoops.

Ways to vary this recipe

• Swap the cheddar for pepper jack, or add a pinch of cayenne to the sauce, for a spicier version.
• Stir in crumbled cooked bacon or diced ham to turn this side into a heartier, main-dish-worthy casserole.
• For a breakfast version, mix in a few scrambled eggs before baking and serve alongside sausage links.
• Try crushed potato chips or a buttery panko and Parmesan mix in place of the cornflakes for a different topping texture.

Make ahead and storage

To make this ahead, mix everything except the cornflake topping and spread it into the baking dish, then cover and refrigerate for up to 2 days. Add the buttered cornflakes right before baking, and plan on 10 to 15 extra minutes covered since the dish will start out cold. To freeze, assemble without the topping and freeze for up to 3 months, then thaw overnight in the refrigerator before topping and baking as directed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the dish with foil and warm in a 350°F oven for about 15 minutes. The topping softens on reheating, a few fresh cornflakes sprinkled on top bring back some of the crunch.

What to serve with hash brown casserole

This casserole works as a holiday side or as the anchor of a weeknight dinner. Pair it with something like this chicken cobbler recipe for a comforting, casserole-on-casserole dinner, or set it out at a brunch alongside scrambled eggs and sausage.

Nutrition estimate

Per serving (based on 8 servings): approximately 320 calories, 9g protein, 21g fat, 24g carbohydrates. This is an estimate only, actual values will vary depending on the brands used and any substitutions.

Frequently asked questions