This recipe delivers the ultimate comfort food: creamy, cheesy potatoes made easy with shredded hashbrowns. It is a perfect make-ahead side dish for holidays, potlucks, or feeding a crowd.
Author:cookingbyjade
Prep Time:15 min
Cook Time:50 min
Total Time:65 min
Yield:8 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 lbs frozen shredded hashbrowns, thawed
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 cup milk
1/2 cup butter, melted
1 cup shredded sharp cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crushed cornflakes (optional topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, combine the thawed hashbrowns, cream of chicken soup, cream of mushroom soup, sour cream, and milk. Mix until just combined.
Stir in the melted butter, 3/4 cup of the sharp cheddar cheese, salt, and pepper. Mix gently to avoid breaking down the potatoes too much.
Pour the potato mixture into the prepared baking dish and spread evenly.
Sprinkle the remaining 1/4 cup of sharp cheddar cheese over the top of the casserole.
If using the topping, mix the crushed cornflakes with 1 tablespoon of melted butter and sprinkle evenly over the cheese layer.
Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the top is golden brown.
Let the cheesy potato casserole rest for 5 to 10 minutes before serving.
Notes
You can prepare this entire casserole, cover it, and refrigerate it for up to 24 hours before baking. Add about 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
For an extra flavor boost, add 1/2 cup of diced onion or 1/2 cup of cooked, crumbled bacon to the potato mixture.
This dish is often called ‘Funeral Potatoes’ because it is a popular, easy side dish to bring to gatherings.