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Hash Brown Casserole comes together in less than 10 minutes with just a few simple ingredients. It’s the perfect side dish for potlucks, barbecues, and even brunch.
I was first introduced to this Hash Brown Casserole by my stepmom almost 20 years ago and I immediately fell in love with the recipe.
I mean. What’s not to love about potatoes, cheese, sour cream and a delicious crispy, buttery topping? Basically, this casserole is a carb lover’s dream come true.
I pretty much make them for every single holiday. Not only are these potatoes super easy to make, people go crazy for them. I’ve even seen people forego the more traditional mashed potatoes or sweet potato casserole for them.
Let’s be real though, I love carbs, so I just eat all three.
WHAT IS HASH BROWN CASSEROLE?
This Hash Brown Casserole goes by so many different names.
You might know it as cheesy potatoes, funeral potatoes, funeral hash brown casserole, corn flake potatoes, Amish funeral potatoes – well, you get the idea.
We’ve always called the recipe “Hash Brown Casserole” or sometimes cheesy potatoes. For whatever reason, any recipe with the word funeral in it just doesn’t give me good vibes.
I’m honestly not sure why these are called funeral potatoes, but my guess is that they’re often made for after-funeral luncheons or dinners?
Either way, I’m still calling them cheesy potatoes, or Hash Brown Casserole.
This version uses diced hash brown potatoes. The potatoes are mixed with a cheesy sauce and topped with corn flakes and butter before baking.
The finished casserole is creamy, cheesy, buttery, and crunchy. And impossible to say “no” to.
HOW TO MAKE HASH BROWN CASSEROLE
One of the main reasons I love this casserole so much is because it comes together in less than 10 minutes. And it uses ingredients I usually have on hand already!
To make this recipe, you’ll need:
- 1 10.5-ounce can condensed cream of chicken soup
- 1 1/2 cups sour cream
- 2 cups shredded cheddar cheese
- 1 32-ounce package frozen diced hash brown potatoes, OR potatoes o’brien, thawed
- 2 1/2 cups corn flakes, roughly crushed
- 4 tablespoons butter, melted
You basically dump everything except for the corn flakes and butter into a bowl, give a good stir and spread it into a casserole dish.
Stir together the corn flakes and butter and sprinkle that on top of the casserole and bake!
This casserole is perfect as a side dish for dinner alongside everything from Easy Meatloaf to Ritz Cracker Chicken to Easy Crockpot Pulled Pork. I also love pairing them with my make-ahead breakfast casserole or ham asparagus scones for a super simple brunch.
CAN THIS CASSEROLE BE MADE AHEAD?
Hash Brown Casserole is perfect for making the night before.
Mix the casserole together the night before, cover and refrigerate it, and bake it the next morning. Just be sure not to sprinkle the corn flakes on until just before you pop it into the oven, otherwise they’ll get soggy.
Pretty much nothing can ruin these cheesy potatoes except a soggy topping. But then, soggy topping would run just about anything, right?
CAN YOU FREEZE HASH BROWN CASSEROLE?
Planning even further ahead? Try freezing these cheesy potatoes!
You can freeze the casserole before or after baking. Just remember that if you freeze it after baking, the corn flake topping won’t stay crispy.
I prefer to freeze it unbaked, let the casserole thaw in the refrigerator overnight, and add the topping before baking.
No matter what you call these potatoes or whether you serve them for brunch or dinner, I know this comforting classic will bring a smile to your face!
Hash Brown Casserole
Ingredients
- 1 can condensed cream of chicken soup 10.5 ounces
- 1 ½ cups sour cream
- 2 cups shredded cheddar cheese divided use
- 32 ounces frozen diced hash brown potatoes OR potatoes o’brien, thawed
- 2 ½ cups corn flakes roughly crushed
- 4 tablespoons butter melted
Instructions
- Preheat oven to 350°F. Butter a 9 x 13-inch casserole dish.
- In a large bowl, mix together the soup and sour cream until combined.
- Stir in 1 1/2 cups of the shredded cheese and the potatoes into the sour cream mixture.
- Spoon into the prepared pan and spread into an even layer. Sprinkle the remaining 1/2 cup of cheese of the top of the casserole.
- In a medium bowl, stir together the corn flakes and melted butter.
- Sprinkle the corn flakes on top of the casserole.
- Bake in preheated oven for about 50 minutes, or until the casserole is heated through.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a bliss. This Hash brown casserole looks so good and delicious.
Thanks so much for stopping by! We hope you love it as much as we do!
-Jamie
Is there something you can sub out the cream of chicken with? I don’t eat meat. Thanks
Jenn-
I think any cream based condensed soup would be fine. Perhaps cream of mushroom, or cream of celery. I hope this helps.
-Jamie
@Jenn, I don’t eat meat either. Cream of mushroom works great.
@Jamie, we use cream of celery. So good
Have never tasted something like this in my entire life. It would be my pleasure to have this delicious recipe all by myself. Thank you for it!
Thanks so much for stopping by! We hope you love it as much as we do!
-Jamie
A long time ago, I was introduced to this dish for the first time by a friend who made it her specialty & responsibility to bring whenever we had potluck parties. I had never tasted it before and it was the most addictive and moreish tasting potatoes I have ever had. As a result, we nicknamed the dish and refer to it as “crack-potato casserole” anytime we request for it to be made. Needless to say, with all the snow we’re getting, this is what I’d love to eat by the bowlful with nothing else but a spoon! ^_^
Isn’t it crazy good? It’s so easy, but people always freak out about how good it is! Thanks so much for stopping by!
On the Hash Brown Casserole could you please note the nutritional value of the recipe?
Katy-
At this time, I do not not figure the nutritional values for recipes. You can plug them into apps like My Fitness Pal to get a general idea. Sorry I am not more helpful!
-Jamie
Speaking of corn, I just came up an idea that it would be great if we add fresh corns into the mix. And yes, who don’t love potatoes, cheese, sour cream and a delicious crispy, buttery topping. They are a perfect combination xD
That would be amazing, Natalie! YUM!
Oh yes ! Glad you posted it ! Thank you so much !
Thanks so much for stopping by!
I need this hash brown casserole in my life! this sounds absolutely delicious, and yeah calling them funeral potatoes wouldn’t go well while serving this!! lol
You definitely need to give it a try, Albert! So good!
My family calls these ‘Graduation Potatoes’. A much happier occasion to be named after! :)
Much better name, Tami! Thanks so much for stopping by!
These are a tradition in our family gatherings and they always go fast, with seconds and third servings even. I always used the cubed hash browns but one time my husband came home with the shredded and it became our preferred method. Creamier but still hold their form. Great recipe!
Isn’t crazy how quickly they disappear? So darn good. And easy too! Thanks for stopping by!
-Jamie