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Cheesy Hashbrown Casserole (Funeral Potatoes)

A close-up of a slice of creamy hashbrown casserole topped with crunchy, golden-brown cornflakes.
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A creamy, cheesy hashbrown casserole perfect for holidays and potlucks. This make-ahead dish is a crowd-pleasing favorite.

Ingredients

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  • 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
  • 1 can (10.5 ounce) condensed cream of chicken soup
  • 1 can (10.5 ounce) condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup melted butter
  • 1/4 cup chopped onion (optional)
  • 1/2 cup crushed cornflakes or Ritz crackers (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the thawed hash browns, cream of chicken soup, cream of mushroom soup, sour cream, shredded cheddar cheese, melted butter, and chopped onion (if using).
  3. Mix everything together until well combined.
  4. Pour the mixture into a greased 9×13 inch baking dish.
  5. Spread the crushed cornflakes or crackers evenly over the top.
  6. Bake for 45-60 minutes, or until bubbly and the topping is golden brown.
  7. 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 freeze the unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking.
  • Feel free to swap the condensed soups for your favorite varieties, such as cream of celery or mushroom.
  • Add a pinch of garlic powder or onion powder for extra flavor.

Nutrition

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