Print

Ultimate Cheesy Hashbrown Casserole (Funeral Potatoes Recipe)

Close-up of a square serving of creamy funeral potatoes recipe with a golden, crispy topping.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the ultimate comfort food side dish. This easy casserole uses thawed hashbrowns, sharp cheddar cheese, and a buttery cracker topping for a creamy, cheesy result perfect for potlucks or holidays.

Ingredients

Scale
  • 1 (32 ounce) bag frozen shredded hash brown potatoes, thawed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups crushed buttery round crackers (like Ritz)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hash brown potatoes, cream of chicken soup, sour cream, cheddar cheese, milk, salt, and pepper. Mix all ingredients until they are fully combined and creamy.
  3. Spread the potato mixture evenly into the prepared baking dish.
  4. In a separate small bowl, mix the melted butter with the crushed crackers until the crumbs are evenly coated.
  5. Sprinkle the buttery cracker topping evenly over the potato mixture in the baking dish.
  6. Bake for 45 to 55 minutes, or until the casserole is hot throughout and the topping is golden brown and crisp.
  7. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • You can substitute cream of mushroom soup for cream of chicken soup if you prefer.
  • For a crispier topping, use cornflakes instead of buttery crackers.
  • This casserole is excellent for make ahead meals; cover and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the bake time if baking directly from the refrigerator.
  • This recipe serves a crowd, making it a perfect potluck casserole recipe.

Nutrition