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Classic Cheesy Hashbrown Casserole (Funeral Potatoes)

A square serving of creamy hashbrown casserole topped with melted cheese and crunchy cornflakes.
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Make this simple, cheesy hashbrown casserole, often called funeral potatoes, for your next gathering. It uses accessible ingredients and is a reliable potluck favorite.

Ingredients

Scale
  • 2 lbs frozen shredded hashbrowns, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed cornflakes or Ritz crackers (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, 1/2 cup melted butter, cheddar cheese, milk, salt, and pepper. Mix until everything is evenly combined.
  3. Pour the potato mixture into the prepared baking dish and spread it into an even layer.
  4. In a small bowl, mix the crushed cornflakes or crackers with the 2 tablespoons of melted butter. Sprinkle this topping evenly over the potato mixture.
  5. Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
  6. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • For a make ahead casserole, assemble the entire dish, cover it, and refrigerate for up to 24 hours before baking. Add 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
  • You can substitute cream of mushroom soup for cream of chicken soup if you prefer.
  • If you want a richer topping, use crushed Ritz crackers instead of cornflakes.

Nutrition

Find it online: https://cookingbyjade.com/hashbrown-casserole-funeral-potatoes-side-dish/