Print

Classic Cheesy Hashbrown Casserole (Funeral Potatoes)

A hand holding a cheesy, gooey slice of hashbrown casserole topped with crispy cornflakes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare this simple, cheesy potato bake, a popular holiday side dish perfect for potlucks.

Ingredients

Scale
  • 2 pounds frozen shredded hashbrown potatoes, thawed
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup butter, melted
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed cornflakes (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, cream of mushroom soup, sour cream, cheddar cheese, milk, salt, and pepper. Mix until everything is well combined.
  3. Pour the potato mixture evenly into the prepared baking dish.
  4. In a small bowl, mix the melted butter with the crushed cornflakes. 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 richer topping, substitute crushed Ritz crackers for the cornflakes.
  • You can make this casserole ahead of time. Assemble the casserole completely, cover it, and refrigerate for up to 24 hours before baking. Add 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
  • If you do not have cream of chicken or mushroom soup, you can substitute with one can of cream of celery soup and one can of cheddar cheese soup.

Nutrition

Find it online: https://juliameal.com/hashbrown-casserole-funeral-potatoes-cheesy-bake/