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HashBrown Casserole

Classic Cheesy Hashbrown Casserole (Funeral Potatoes)

This incredibly easy and comforting side dish features shredded hashbrowns mixed with a creamy sour cream and condensed soup base, lots of sharp cheddar cheese, and a crunchy, buttery cornflake topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Casserole, Side Dish
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 1 bag Hashbrowns Frozen shredded hashbrowns, thawed (30-32 oz)
  • 1 can Cream Soup Cream of Chicken Soup (10.5 oz)
  • 1 container Sour Cream 16 ounces, full fat or reduced fat
  • 1/2 cup Butter Unsalted butter, melted (1 stick)
  • 2 cups Sharp Cheddar Cheese Shredded, divided (1 1/2 cups for mixing, 1/2 cup for topping)
  • 1/2 medium Onion Finely chopped yellow onion (optional)
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
Topping (Optional)
  • 1 cup Crushed Cornflakes Or buttered Ritz crackers / crushed potato chips
  • 2 tablespoons Butter (for topping) Melted

Equipment

  • Large Mixing Bowl
  • 9x13 inch Baking Dish

Method
 

Preparation and Mixing
  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 9x13 inch baking dish. Ensure the frozen hashbrowns are completely thawed; gently squeeze out any excess liquid using paper towels or a clean kitchen towel to prevent a soggy casserole.
  2. In a large mixing bowl, whisk together the canned cream soup, sour cream, melted 1/2 cup butter, chopped onion (if using), salt, and black pepper until the mixture is smooth and well combined.
  3. Add 1 1/2 cups of the shredded cheddar cheese to the creamy mixture and stir. Reserve the remaining 1/2 cup of cheese for the final topping.
  4. Add the thawed, drained hashbrowns to the mixing bowl. Gently fold the hashbrowns into the creamy cheese base using a spatula until they are evenly coated. Do not overmix or mash the potatoes.
Baking and Finishing
  1. Transfer the entire hashbrown mixture into the prepared 9x13 inch baking dish and spread it into an even layer. Bake for 30 minutes.
  2. While baking, prepare the optional topping: In a small bowl, toss the crushed cornflakes (or chips/crackers) with 2 tablespoons of melted butter.
  3. After 30 minutes, remove the casserole from the oven. Sprinkle the reserved 1/2 cup of cheddar cheese evenly over the top, followed by the prepared crunchy topping (if using).
  4. Return the casserole to the oven and continue baking for another 15 to 20 minutes, or until the casserole is hot, bubbly around the edges, and the topping is deeply golden brown. Let it rest on a cooling rack for 10 minutes before slicing and serving. This allows the casserole to set, making serving easier.

Notes

For a lighter version, substitute Greek yogurt for the sour cream and use low-fat cheddar cheese. If you prefer a stronger onion flavor, you can sauté the chopped onion in 1 tablespoon of butter until translucent before adding it to the mixture.