Cheesy Hash Brown Casserole
Hash brown casserole baked with sour cream, sharp cheddar, and a buttery corn flake topping. The cheesy potato side dish that disappears at potlucks.
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Hash brown casserole is the pan that comes back empty from every potluck, and this hash brown casserole is the classic one people mean when they say funeral potatoes. Shredded potatoes, sour cream, a can of cream of chicken soup, two cups of sharp cheddar, and a corn flake topping that shatters when the spoon goes in.
Thawing the potatoes is the step to respect. A 30-ounce bag of frozen hash browns carries a lot of ice, and stirring that straight into sour cream gives you a watery pan and a soupy middle no matter how long it bakes. Thaw them overnight in the fridge, then press out whatever liquid collects in the bag.
Everything else is stirring. One bowl, one dish, 15 minutes of work, and then the oven does 50 minutes on its own while you handle the rest of dinner.
Why You’ll Love This Hash Brown Casserole Recipe
- 15 minutes of actual work. Everything gets stirred in one bowl, spread in one dish, and the oven handles the rest.
- Genuinely cheesy. Two cups of sharp cheddar go in the mix, so the cheese is throughout the pan rather than a layer on top.
- Feeds 12 for a few dollars. Frozen potatoes, sour cream, and a can of soup is one of the cheapest ways to fill a 9×13.
- Freezer and make-ahead friendly. Assemble it up to a day ahead, or freeze the whole unbaked pan for up to 3 months.
Hash Brown Casserole Ingredients
Shredded hash browns and diced Southern-style hash browns both work, and it comes down to what you want the finished pan to look like. Shredded bakes into a softer, more unified casserole; diced gives you distinct potato pieces and a slightly chunkier scoop.
- 30 oz frozen shredded hash browns, thawed
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups sour cream (16 oz)
- 1/2 cup butter, melted
- 1/2 cup yellow onion, finely diced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded sharp cheddar (8 oz block)
- 2 cups corn flakes, lightly crushed
- 2 tbsp butter, melted, for the topping
Recipe Variations
- Make it the Cracker Barrel way: swap the sharp cheddar for 2 cups of shredded Colby and leave the corn flake topping off. Bake the same 45-50 minutes, until the center reaches 165°F.
- Swap the corn flakes for 2 cups of crushed buttery crackers or panko for a richer, less crackly top.
- Stir in 1 pound of cooked crumbled breakfast sausage to make it a brunch main. Cook the sausage to 160°F before it goes in the bowl.
How to Make Hash Brown Casserole
- Thaw and dry the potatoes: Move the hash browns to the fridge the night before, or leave the bag on the counter for about 2 hours. Once they’re thawed, press the bag over the sink to squeeze out any water that has collected.
- Mix the base: Heat the oven to 350°F and grease a 9×13 baking dish. In a large bowl, stir together the cream of chicken soup, sour cream, 1/2 cup melted butter, onion, salt, and pepper until smooth.
- Add potatoes and cheese: Fold in the thawed hash browns and the shredded cheddar until every shred is coated. The mixture will be thick and heavy, and that’s what you want.
- Spread and top: Press the mixture evenly into the prepared dish. Toss the crushed corn flakes with the 2 tablespoons of melted butter until they look glossy, then scatter them across the top.
- Bake: Bake uncovered for 45-50 minutes, until the edges bubble, the topping is deep golden, and a thermometer in the center reads 165°F.
- Rest and serve: Let it stand 5-10 minutes before serving. Straight out of the oven it’s molten, and the middle firms into scoopable portions in that time.
Recipe FAQs
Can I Make Hash Brown Casserole Ahead of Time?
Yes. Assemble it through the potato and cheese step, cover, and refrigerate up to 24 hours. Add the buttered corn flakes right before baking and add 10-15 minutes to the time, until the center reads 165°F.
Do I Have to Thaw the Hash Browns?
Yes, thaw them first. Frozen shreds release water into the sour cream base and leave you with a loose, watery casserole, and the center takes far longer to come up to temperature.
Can I Use Fresh Potatoes Instead of Frozen?
You can. Shred about 2 1/2 pounds of russets, then rinse the shreds until the water runs clear and squeeze them dry in a clean towel. Skipping the rinse leaves surface starch that turns the casserole gluey.
What Can I Use Instead of Cream of Chicken Soup?
Cream of mushroom or cream of celery both work, and cream of chicken soup made from scratch works too if you keep it to about 1 1/4 cups. For a vegetarian pan, use cream of mushroom and check the label.
Is This the Same Thing as Funeral Potatoes?
Same dish, different name. Funeral potatoes is the Utah and Midwest name for it, cheesy potatoes is the potluck name, and hash brown casserole is what most recipes call it.
Cooking Tips
- Crush the corn flakes lightly, just enough to break them up. Crushed to crumbs they pack down and steam instead of crisping.
- Dice the onion small, about a quarter inch. Fifty minutes in the oven softens small pieces completely, while big chunks stay sharp and raw-tasting in the middle of a creamy casserole.
- Let the sour cream sit out for 20 minutes first. Cold sour cream seizes against melted butter and leaves lumps you have to chase around the bowl.
Storage and Freezing
To store: Refrigerate leftovers in an airtight container for up to 4 days.
To freeze: Freeze the assembled unbaked casserole for up to 3 months, without the corn flake topping. Thaw overnight in the fridge, add the buttered flakes, and bake as directed plus about 10 minutes.
To reheat: Cover with foil and warm at 350°F for 20-25 minutes, until the center reaches 165°F. Add fresh buttered corn flakes for the last 5 minutes uncovered to bring the crunch back.
How to Serve Hash Brown Casserole
Hash Brown Casserole goes with baked ham, roast chicken, meatloaf, or a tray of barbecue, and it earns its place on a holiday breakfast table next to scrambled eggs and bacon. It’s rich, so something acidic alongside helps: a green salad with vinaigrette, sliced tomatoes, or a bowl of fruit. Bring it to a potluck in the dish you baked it in and bring a big spoon.
Loved This Recipe?
Hash Brown Casserole takes 15 minutes to put together and comes out of the oven as the most requested dish on the table.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Cheesy Hash Brown Casserole
Equipment
- Instant-Read Thermometer Take it to 165°F in the middle. The edges get there long before the center does.
Ingredients
- 30 oz frozen shredded hash browns thawed
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups sour cream 16 oz
- 1/2 cup butter melted
- 1/2 cup yellow onion finely diced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded sharp cheddar 8 oz block
- 2 cups corn flakes lightly crushed
- 2 tbsp butter melted, for the topping
Instructions
- Thaw and dry the potatoes: Move the hash browns to the fridge the night before, or leave the bag on the counter for about 2 hours. Once they’re thawed, press the bag over the sink to squeeze out any water that has collected.
- Mix the base: Heat the oven to 350°F and grease a 9×13 baking dish. In a large bowl, stir together the cream of chicken soup, sour cream, 1/2 cup melted butter, onion, salt, and pepper until smooth.
- Add potatoes and cheese: Fold in the thawed hash browns and the shredded cheddar until every shred is coated. The mixture will be thick and heavy, and that’s what you want.
- Spread and top: Press the mixture evenly into the prepared dish. Toss the crushed corn flakes with the 2 tablespoons of melted butter until they look glossy, then scatter them across the top.
- Bake: Bake uncovered for 45-50 minutes, until the edges bubble, the topping is deep golden, and a thermometer in the center reads 165°F.
- Rest and serve: Let it stand 5-10 minutes before serving. Straight out of the oven it’s molten, and the middle firms into scoopable portions in that time.
Notes
If you made this, leave a star rating down in the comments. It takes about ten seconds, and it’s how other cooks decide whether a recipe is worth trying.
