Cheesy Hash Brown Casserole (Funeral Potatoes)

why make this recipe

This dish is simple, filling, and loved by many. It feeds a crowd and costs little. The mix of cheese, cream, and crunchy top makes it a comfort food favorite. It works for potlucks, family dinners, or holidays.

introduction

Cheesy Hash Brown Casserole (Funeral Potatoes) is a creamy, cheesy bake made with shredded potatoes and a crunchy cereal topping. It stays warm and tastes good the next day. If you like bite-sized potato snacks too, try the irresistible loaded hashbrown bites for another idea.

how to make Cheesy Hash Brown Casserole (Funeral Potatoes)

Preheat the oven, mix the potatoes with the cream and cheese, spread in a baking dish, add the crunchy topping, and bake until hot and golden. Let it sit a few minutes, then serve warm.

Ingredients :

• 1 (30 ounces) bag frozen shredded hash browns
• 1 cup sour cream
• 1 can (10.5 ounces) cream of chicken soup
• 2 cups shredded cheddar cheese
• 1/2 cup melted butter
• 2 cups Corn Flakes
• Salt and pepper to taste

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the frozen hash browns, sour cream, cream of chicken soup, cheddar cheese, melted butter, salt, and pepper.
3. Mix until well combined.
4. Pour the mixture into a greased 9×13 inch baking dish and spread evenly.
5. In a separate bowl, crush the Corn Flakes and sprinkle them evenly over the top of the casserole.
6. Bake for 45-50 minutes, or until the top is golden and bubbly.
7. Let it cool slightly before serving.

how to serve Cheesy Hash Brown Casserole (Funeral Potatoes)

Serve hot from the oven. Spoon onto plates or a serving tray. This dish goes well with ham, roasted chicken, green beans, or a simple salad. Garnish with chopped green onions or fresh parsley for color.

how to store Cheesy Hash Brown Casserole (Funeral Potatoes)

Cool the casserole to room temperature. Cover tightly and place in the fridge for up to 3–4 days. Reheat in the oven at 350°F (175°C) until warm. To freeze, wrap well and freeze for up to 2 months. Thaw in the fridge before reheating.

tips to make Cheesy Hash Brown Casserole (Funeral Potatoes)

• Use sharp cheddar for more flavor.
• Do not overmix the potatoes — stir just until combined.
• Press the Corn Flakes gently so they stick to the top.
• If the top browns too fast, cover loosely with foil for part of the bake.
• Let it rest 5–10 minutes after baking so it firms up and is easier to serve.

variation (if any)

• Add cooked diced ham or bacon for meat.
• Use cream of mushroom or cream of celery instead of cream of chicken.
• Mix in diced onions, green chiles, or bell peppers for extra flavor.
• Swap Corn Flakes for crushed Ritz or panko for a different crunch.
• Make it vegetarian by using a cream-of-soup labeled vegetarian or homemade sauce.

FAQs

Q: Can I use fresh potatoes instead of frozen?
A: Yes. Shred and squeeze out extra water. You may need to add a little extra sour cream to keep it moist.

Q: Can I make this ahead of time?
A: Yes. Assemble in the dish, cover, and keep in the fridge. Bake when ready, adding a few extra minutes if cold.

Q: How do I get a crispier top?
A: Use slightly less butter in the mix and more melted butter on the crushed Corn Flakes. Bake uncovered and let it brown fully.

Q: Can I use a different cheese?
A: Yes. Monterey Jack, Colby, or a mix work well. Choose cheeses that melt easily.

Q: Is this dish freezer-friendly?
A: Yes. Freeze after baking or freeze unbaked. Thaw before baking if frozen unbaked, then bake until heated through.

Cheesy Hash Brown Casserole (Funeral Potatoes)

• Author: arianarecipes
• Prep Time: 15
• Cook Time: 50
• Total Time: 65
• Yield: 12 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A creamy, cheesy bake made with shredded potatoes and a crunchy Corn Flakes topping, perfect for potlucks and family gatherings.

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Ingredients

Scale 1x2x3x

• 1 (30 ounces) bag frozen shredded hash browns
• 1 cup sour cream
• 1 can (10.5 ounces) cream of chicken soup
• 2 cups shredded cheddar cheese
• 1/2 cup melted butter
• 2 cups Corn Flakes
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the frozen hash browns, sour cream, cream of chicken soup, cheddar cheese, melted butter, salt, and pepper. Mix until well combined.
3. Pour the mixture into a greased 9×13 inch baking dish and spread evenly.
4. In a separate bowl, crush the Corn Flakes and sprinkle them evenly over the top of the casserole.
5. Bake for 45-50 minutes, or until the top is golden and bubbly.
6. Let it cool slightly before serving.

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Notes

For added flavor, use sharp cheddar cheese. Do not overmix the potatoes, and allow the casserole to rest for a few minutes after baking for easier serving.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 40mg