Cheesy Hashbrown Casserole (Funeral Potatoes)
A simple, creamy, cheesy hashbrown casserole perfect for potlucks and holiday gatherings. This recipe uses a crunchy topping.
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 70 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs frozen shredded hashbrown potatoes, thawed
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup milk
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed cornflakes or Ritz crackers (for topping)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hashbrowns, condensed soup, sour cream, cheddar cheese, milk, salt, and pepper. Mix until everything is evenly combined.
- Spread the potato mixture into the prepared baking dish.
- In a small bowl, mix the crushed cornflakes or crackers with the melted butter. Sprinkle this topping evenly over the potato mixture.
- Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- For a make ahead casserole, assemble the entire dish, cover it, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if cooking directly from the refrigerator.
- You can substitute cream of mushroom soup for cream of chicken soup if you prefer.
- This recipe is a potluck favorite because it travels well and reheats nicely.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 2
- Protein: 8
- Cholesterol: 60