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Cheesy Hashbrown Casserole (Funeral Potatoes)

A close-up shot of a creamy slice of hashbrown casserole topped with golden, crunchy cornflakes.
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Make this simple, cheesy hashbrown casserole, often called funeral potatoes, for your next potluck or holiday gathering. This recipe uses a crunchy topping.

Ingredients

Scale
  • 2 lbs frozen shredded hashbrowns, 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 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed cornflakes
  • 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 hashbrowns, cream of chicken soup, sour cream, milk, 1/2 cup melted butter, cheddar cheese, salt, and pepper. Mix until everything is evenly coated.
  3. Spread the potato mixture into the prepared baking dish.
  4. In a small bowl, mix the crushed cornflakes with the remaining 1/4 cup melted butter. Sprinkle this mixture evenly over the top of the casserole.
  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 minutes before serving.

Notes

  • For a different topping, substitute the cornflakes with 1 cup of crushed Ritz crackers mixed with 1/4 cup melted butter.
  • You can substitute the cream of chicken soup with cream of mushroom soup or cream of celery soup if needed.
  • To prepare ahead, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

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