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Classic Cheesy Hashbrown Casserole (Funeral Potatoes)

A close-up of a creamy, baked hashbrown casserole with a crispy, golden-brown topping.
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Make this simple, cheesy hashbrown casserole, often called funeral potatoes, for your next gathering. It is a reliable holiday side dish.

Ingredients

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

Instructions

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

Notes

  • For a different topping flavor, substitute the cornflakes with 1 cup of crushed Ritz crackers mixed with 1/4 cup melted butter.
  • You can prepare this make ahead casserole up to 24 hours in advance. Cover the unbaked casserole and refrigerate. Add about 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
  • If you do not have cream of chicken soup, you can substitute it with cream of mushroom soup or cream of celery soup for a similar result.

Nutrition

Find it online: https://miameal.com/hashbrown-casserole-recipe-cheesy-potato-bake/