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Cheesy Hashbrown Casserole (Funeral Potatoes)

A close-up of a golden-brown slice of hashbrown casserole, topped with herbs.
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A creamy, cheesy hashbrown casserole perfect for holidays and potlucks. This recipe offers options for a crunchy cornflake or buttery Ritz cracker topping and can be prepared ahead of time.

Ingredients

Scale
  • 1 (30 ounce) package frozen shredded hash browns, thawed
  • 1 cup sour cream
  • 1 can (10.5 ounce) condensed cream of chicken soup
  • 1/2 cup melted butter
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped onion (optional)
  • 1 cup crushed cornflakes or Ritz crackers (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the thawed hash browns, sour cream, condensed soup, 1/2 cup melted butter, cheddar cheese, and chopped onion if using. Mix well until everything is evenly coated.
  3. Pour the mixture into a greased 9×13 inch baking dish.
  4. In a small bowl, combine the crushed cornflakes or crackers with the remaining 2 tablespoons of melted butter. Sprinkle this topping evenly over the hash brown mixture.
  5. Bake for 45-55 minutes, or until the casserole is bubbly and the topping is golden brown.
  6. Let it rest for a few minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole (without the topping) and refrigerate for up to 24 hours. Add the topping just before baking and increase the baking time by about 10-15 minutes.
  • You can substitute cream of mushroom soup or cream of celery soup for the cream of chicken soup.
  • For extra flavor, add a pinch of garlic powder or black pepper to the hash brown mixture.

Nutrition

Find it online: https://dishicious.com/hashbrown-casserole-recipe/