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! Often served at potlucks and funerals, everyone digs this cheesy dish.
Love holiday sides? You can’t go wrong with a a classic sweet potato casserole or pistachio salad.
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Why this Recipe works
This recipe has been in our family for over 40 years. Back when corn flakes were one of the only breakfast cereal choice, ha!
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.
- Corn flakes mixed with melted butter are the perfect crunchy, buttery topping for Cheesy Potato Casserole.
- My mom’s 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 a good quality cheddar, that you shred yourself.
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!
Need a new holiday side dish? Try our cheesy hashbrown casserole with our green bean casserole today! Or give our candied sweet potatoes a try next.
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.
They’re great to serve as a side dish with my favorite mississippi roast or Oven Baked Pork Chops too!
If you love Cracker Barrel Hashbrowns, skip the cornflake topping and add shredded cheese on top instead!
- Hashbrowns – thawed or frozen will work just fine. We prefer the cubed hashbrowns, but the shredded potatoes will also work, just a different texture.
- Cream of Chicken Soup
- Sour Cream – provides that creamy base!
- Cheese – a good cheddar cheese is what you’ll need for best flavor.
- Corn Flakes – provides the perfect crunchy topping. You can also use ritz crackers (like we do with our homemade mac and and cheese).
- Mix it all together in a large bowl.
- Pour it in a pan. We use a 13×9 baking dish.
- Add the topping. Crush the cornflakes slightly, you don’t want tiny crumbs!
- Bake. Cover the casserole dish with foil and bake until bubbly.
It’s that easy! Add it to your holiday list today. Or serve it up with mom’s meatloaf recipe.
With my recipe, you can use hashbrowns straight from frozen!
Yes! Grate potatoes using food processor. Use in recipe as directed.
Want to make this more like Cracker Barrel? Add the cheese on top before baking (skip the corn flakes).
Store leftovers in airtight container in refrigerator for up to 5 days. Reheat individual scoops in microwave for 15-30 second intervals until desired temperature.
More Comfort Food Recipes
- Classic Stuffing Recipe
- Cole Slaw Recipe
- Jalapeno Cheddar Cornbread
- Panera Mac and Cheese
- Banana Pudding Recipe – don’t forget dessert!
Cheesy Hashbrown Casserole
- 2 pounds frozen hashbrowns cubed
- 16 ounce sour cream
- 2 cups shredded cheddar cheese
- 1 can cream of chicken soup 10 1/2 ounce
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 Tablespoons minced onion
- ¾ cup unsalted butter melted, divided
- 2 cups 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 13×9 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.
- Store leftovers in airtight container in refrigerator for up to 5 days. Reheat individual scoops in microwave for 15-30 second intervals until desired temperature.
Best potatoes ever! Not many ingredients and easy recipe.
Thank you so much!
Absolutely Delicious! It is now saved to my favorites! I did add 1 TBL. Hidden Valley Ranch seasoning and used crushed Ritz crackers instead of Corn flakes. In my oven it took 1 hr 20 min to bake. Planning on taking to next Church potluck! Thank you!
I love this but I have tweaked this bad boy and yep nailed it, two bags of shredded hash browns , half stick soft butter, 1/4 tsp of salt and pepper , 1 cup extra sharp cheddar cheese , 32 oz sour cream , 1 whole sweet onion chopped , 1/2 c cream mix well
Spray dish place in pan cover with plain chips crushed whole bag , melt 3/4 stick butter pour over
Cover with foil bake for 1 hour uncover bake 10 min or till crispy take out and place on cooling rack
I made this to go with my daughter-in-law’s breakfast tacos. Absolutely delicious with smoked Paprika on top!
LOVE this recipe, as does everyone else! Consistently being asked for as right now! AGAIN!! But I add French’s fried onions an little garlic powder to top instead of cornflakes ces out delicious.
Doing a double recipe with frozen hash browns …. How long do I bake it for? 1 1/2hrs ?
Hashbrown Casserole/ Funeral Potatoes was easy to make and easy to adapt. I used more onion and cream of mushroom soup. I topped with panko breadcrumbs and seasoned them with a little Mrs. Dash and some Badia Complete Seasoning. I also used some Morton’s Nature Seasoning and some freshly ground black pepper.