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Cheesy Hashbrown Casserole (Funeral Potatoes)

A spoonful of creamy hashbrown casserole topped with crunchy cornflakes, ready to be served.
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A creamy, cheesy hashbrown casserole perfect for holidays and potlucks, often called ‘funeral potatoes’. This recipe offers options for a crunchy cornflake or buttery Ritz cracker topping and can be made ahead.

Ingredients

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  • 2 pounds frozen hash brown potatoes, thawed
  • 1 cup sour cream
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1/2 cup melted butter
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped onion (optional)
  • 1/2 cup crushed cornflakes or Ritz crackers
  • 1/4 cup melted butter (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the thawed hash browns, sour cream, condensed soup, 1/2 cup melted butter, cheddar cheese, and chopped onion (if using). Mix well until everything is evenly coated.
  3. Pour the mixture into a greased 9×13 inch baking dish.
  4. In a small bowl, combine the crushed cornflakes or crackers with the remaining 1/4 cup melted butter. Sprinkle this topping evenly over the hash brown mixture.
  5. Bake for 45-55 minutes, or until the casserole is bubbly and the topping is golden brown.
  6. Let it rest for a few minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole (without the topping) and refrigerate for up to 2 days. Add the topping just before baking and increase the baking time by 10-15 minutes.
  • You can substitute cream of mushroom soup or cream of celery soup for the cream of chicken soup.
  • Add a pinch of black pepper to the hash brown mixture for extra flavor.
  • For a spicier casserole, add a dash of cayenne pepper.

Nutrition

Find it online: https://fooddexterity.com/hashbrown-casserole-funeral-potatoes/