This hashbrown casserole is the ultimate comfort food, and in the South, comfort food is exactly what shows up when someone needs it most. It's my go-to side for rave reviews, because nothing wins over a crowd quite like hot, cheesy potatoes with a buttery crunch on top. Am I right?
Tender hash browns, a creamy Cheddar sauce, and a golden corn flake crust make it a crowd-pleaser that even the pickiest eaters will gobble up. (Ask me how I know.) I could eat the entire pan myself. It's basically a loaded baked potato in casserole form, and I've never met a potato I didn't love.
You might also know this dish as "funeral potatoes". So why the gloomy name? In Utah, this casserole became a staple at the gatherings after a funeral, when friends and neighbors fill the kitchen with covered dishes so the family doesn't have to think about cooking. We do the same thing around here, and not just in hard times.
Southerners show up with a casserole to welcome a new family to the neighborhood, to feed new parents after a baby arrives, and to fill the meal train when someone's recovering from surgery. We tend to show love in casserole form, and this cheesy potato bake is about as loving as it gets.
And can we talk about that topping? Crushed corn flakes tossed in melted butter is one of those retro church cookbook tricks that sounds a little weird until you try it. In the oven, it turns into a crackly, golden crust that gives every scoop a salty crunch, and it's the reason people fight over the corner pieces.
I've even been trying to find ways to add them to other recipes I make. I bet that topping would be amazing on my poppy seed chicken casserole or squash casserole recipe with ritz crackers too!
The good news is you don't need a particular occasion to make this, happy or sad. This is the side dish for Thanksgiving, Christmas, Easter, potlucks, and any Sunday supper that needs something warm and cheesy next to the main dish.
Reasons to Love this Recipe
- Creamy and cheesy. Cream of chicken soup, tangy sour cream, and sharp cheddar cheese coat every bite of potato.
- That crunchy topping. It's a retro church cookbook trick that adds a salty, buttery crunch you won't get from breadcrumbs alone.
- Grocery store staples. Frozen hash browns, cheese, sour cream, and condensed soup are all you need, with no trips to specialty stores.
- Feeds a crowd. It makes 12 servings, so it's ready for holidays, potlucks, or dropping off at a friend's house.
- Make-ahead friendly. Assemble it the day before and bake when you're ready, which is a big help on a busy holiday.
- No peeling required. Frozen hashbrowns keep the prep quick and easy.
If you're putting together a bigger holiday spread, a few of my other casserole favorites fit right in with this one. I love a sweet potato casserole with crumble topping when I want something a little sweeter, a French's green bean casserole for something classic, corn souffle for a softer, creamy side, and this broccoli casserole recipe when I want another cozy vegetable option.
Ready to get started? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- condensed cream of chicken soup
- sour cream
- kosher salt and freshly ground black pepper
- garlic powder
- sharp Cheddar cheese
- salted butter
- frozen diced hashbrown potatoes
- green onions
- cornflakes
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, whisk together the condensed soup, sour cream, salt, pepper, garlic powder, cheese, and ½ cup of the melted butter in a large bowl.
- Then, fold in the thawed potatoes and green onions and spread evenly into a lightly greased 3-quart (13- x 9-inch) baking pan.
- Next, coarsely crush the cornflakes in a medium bowl. (I just use my hands-little ones also love to help with this step.) Stir together the remaining melted butter and crushed cornflakes.
- Finally, sprinkle the cornflake mixture evenly over the potatoes. Bake at 350°F for 45 minutes or until the casserole is bubbly around the edges and evenly browned. Remove from the oven and sprinkle with additional green onions.
Hint: Thaw the hashbrowns first so the casserole bakes evenly and doesn't get watery.
Substitutions
Check out these substitution ideas in case you need to make some adjustments:
- Cream of chicken soup: Cream of mushroom, cream of celery, or even cream of bacon soup will work if that's what you have.
- Salted butter: Unsalted butter works just fine. Use the same amount, then adjust the salt if needed.
- Sharp Cheddar cheese: Mild or medium Cheddar can work, but the finished casserole will have a slightly milder cheese flavor.
- Cornflakes: Ritz crackers or panko bread crumbs can work for the topping if needed.
- Green onions: Fresh chives are the perfect substitute for the green onion.
Variations
Here are some additional ways to change up this recipe:
- Switch up the cheese: Use a blend of cheeses in place of some of the sharp Cheddar for a slightly different flavor.
- Add bacon: Bacon makes everything better, right? Stir in some cooked, crumbled bacon if you want to make the casserole a little more savory.
- Add ham: Fold in diced cooked ham for a heartier version that can work especially well when you have holiday leftovers to use up.
Equipment
Here's the equipment you'll need to make this recipe:
- 3-quart casserole dish (same size as a 13- x 9-inch pan)
- Large mixing bowl
- Medium bowl
- Whisk
- Box grater
- Dry measuring cups and measuring spoons
Storage
Refrigerate: Let the casserole cool, then cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for about 3 to 4 days.
Freeze: Cover the baked casserole tightly with plastic wrap and aluminum foil and freeze for about 1 to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat: For individual portions, microwave until hot. If you're reheating a larger amount, place it in an oven-safe dish and warm it in the oven until heated through.
Tasty Tip
Crush the cornflakes with your hands or in a zip-top bag with a rolling pin. While you could use a food processor, there's no need to dirty another thing. Plus that way you won't end up with corn flake powder instead of larger crunchy bits.
Frequently asked questions
Yes. Assemble the casserole without the topping, cover it tightly, and refrigerate it until you're ready to bake. Add the topping just before it goes into the oven so it stays crisp. You'll also need to add about 5 to 10 minutes to the bake time if you're baking straight from the fridge.
If you want to reheat a large portion of pre-baked casserole, I recommend using the oven. It'll crisp up the topping that tends to go a little soft after it's been refrigerated. Reheat, uncovered, at 350°F for about 10 to 15 minutes or until the center is baked through.
Absolutely. I've used them for this casserole too. They will have a slightly different texture, but the flavor will be the same.
Both are creamy, cheesy potato casseroles, but this version uses diced hashbrowns and adds a buttery cornflake topping, so you get more distinct potato pieces and a crisp finish on top.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this cheesy hashbrown casserole recipe:
🍽Get the recipe
Funeral Potatoes (aka Cheesy Hashbrown Casserole)
Equipment
- 3-quart or 13- x 9-inch baking pan
- dry measuring cups
- measuring spoons
- box grater
- whisk
- large bowl
- medium bowl
Ingredients
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 1 (8-ounce) block sharp Cheddar cheese, shredded
- ¾ cup salted butter, melted and divided
- 1 (32-ounce) package frozen diced hashbrown potatoes, thawed
- ½ cup chopped green onions, plus more for garnish
- 2 cups cornflakes, crushed
Instructions
- Preheat the oven to 350°F. Lightly grease a 3-quart baking pan.
- Whisk together the cream of chicken soup, sour cream, salt, pepper, garlic powder cheese, and ½ cup of the melted butter in a large bowl. Fold in the diced potatoes and green onions until combined.
- Spoon the mixture in an even layer into the prepared baking pan.
- Stir together the remaining butter and crushed cornflakes in a medium bowl. Sprinkle evenly over the hashbrown mixture.
- Bake for 45 minutes or until the casserole is bubbly and the topping is golden brown. Remove from the oven and garnish with more green onions. Serve warm.
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Notes
Nutrition
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Keep these things in mind for this recipe regarding food safety.
- Don't leave food sitting out at room temperature for extended periods of time.
- Never leave cooking food unattended. Ovens vary, so keep an eye on the casserole as it cooks.
- Always have good ventilation when using a gas stove.
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