Cheesy Hashbrown Casserole
This Cheesy Hashbrown Casserole recipe is true comfort food. Made with frozen hash browns and plenty of cheese, I can guarantee your family is going to enjoy this one!
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I’m curious what you all eat for the holidays?
Oh and a basket of No Knead Garlic Parmesan Dinner Rolls is a must too!
This Cheesy Hash brown Casserole has been making appearances at family functions since I was young. You know, back when Corn Flakes cereal was like one of only 20 cereal choices.
CHEESY HASHBROWN CASSEROLE WITH CORN FLAKES
And as children, we liked Corn Flakes! I have to be honest, my kids don’t care for Corn Flakes (they much prefer Frosted Flakes). The only time we have a box of Corn Flakes in our pantry is when I know this Cheesy Hashbrown Casserole is going to be on the menu!
Corn flakes mixed with melted butter are the perfect crunchy, buttery topping for Cheesy Potato Casserole.
My mom’s Cheesy Hashbrown Casserole recipe also uses pre-shredded cheddar cheese. You know, the orange stuff in the bag (which we all love of course).
However, if you’re looking to take this to the next level of deliciousness, try using Cabot Seriously Sharp Cheddar. It gives this dish such an intense, tangy flavor you can’t resist. And, it melts so creamy mixed up with the rest of the ingredients!
Cheesy Hashbrown Casserole is such a great addition to any meal as it can be prepared ahead of time. All you need to do is pop it in the oven when it’s time to cook the meal. I hope you enjoy Cheesy Hash brown Casserole as much as my family does! Whether it’s for Easter or Thanksgiving, it’s the perfect side dish!
CHEESY FUNERAL POTATOES
My family calls this recipe Cheesy Hashbrown Casserole, but I have also heard it called Funeral Potatoes.
Why, you ask? If you have ever been to a funeral in the Midwest, you know that these Cheesy Funeral Potatoes almost always make an appearance at the meal afterwards.
They’re not just a staple at funerals, though – Funeral Potatoes are a part of just about any potluck or gathering in the Midwest.
HOW TO MAKE CHEESY HASHBROWN CASSEROLE
Preheat oven to 350 degrees F.
In a big bowl, you’ll mix everything except for the butter and corn flakes together. It’s okay if your hashbrown potatoes are frozen. My family prefers the “cubed” version, but if you like shredded feel free to use those! Pour into your prepared pan!
Crush your corn flakes slightly, you don’t want tiny crumbs here, but you also don’t want all whole flakes either.
Mix up your corn flakes with the melted butter and sprinkle it over the top of the casserole. You can also substitute potato chips or Ritz crackers for the topping!
Cover the Cheesy Hashbrown Casserole with foil and bake until golden brown and bubbly. About one hour. SERVE hot!
Cheesy Hashbrown Casserole makes delicious leftovers too, so be sure to save it!
If you love today’s funeral potatoes recipe, I think you will also enjoy these side dishes:
- Bacon Broccoli Mac and Cheese from Peas and Crayons
- Loaded Smashed Potato Bites from Food Fanatic
- Easy Rice Pilaf from High Heels and Grills
- Jalapeno Cheddar Cornbread from Shugary Sweets
Tools needed for Cheesy Hashbrown Potatoes:
13 x 9 baking dish
2 lb frozen hash brown potatoes (cubed)
16 oz sour cream
2 cups shredded cheddar cheese (I use Cabot Seriously Sharp Cheddar)
1 can cream of chicken soup
salt and pepper
3/4 cup melted butter
2 cup corn flakes, crushed
Here are a few of my favorite side dishes:
Jill’s Cheating Potatoes: aka loaded mashed potatoes!
Roasted Sweet Potato Fries with a sweet cinnamon dip!
Copycat Panera Macaroni and Cheese: an easy, stovetop side dish that even adults love!
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Cheesy Hashbrown Casserole recipe:
- 2 lb frozen hashbrowns (cubed)
- 16 oz sour cream
- 2 cup shredded cheddar cheese (I use Cabot Seriously Sharp Cheddar)
- 1 can (10 1/2 oz ) cream of chicken soup
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 Tbsp minced onion
- 3/4 cup melted butter,divided
- 2 cup corn flakes, crushed
- Preheat oven to 350 degree F.
- In a large mixing bowl, combine frozen hashbrowns, sour cream, cheese, soup, salt, pepper, onion and 1/2 cup of the melted butter. Mix until thoroughly combined. Pour into a 13x9 baking dish.
- In a small bowl, combine remaining 1/4 cup melted butter with crushed corn flakes. Sprinkle over top of casserole.
- Cover dish with foil and bake for about 60 minutes. Remove foil and bake an additional 5-10 minutes to add some crunch to the topping. Serve and enjoy!
*May be prepared ahead of time and stored in refrigerator. If doing this, the hashbrowns will be thawed. You can now bake it for about 45 minutes covered, and 5 minutes uncovered. ENJOY
Amount Per Serving: Calories: 376 Total Fat: 27g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 41mg Sodium: 799mg Carbohydrates: 28g Fiber: 2g Sugar: 2g Protein: 8g
*Recipe originally published on Shugary Sweets on November 11, 2015 and has been updated in November 2018.
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