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! Often served at potlucks and funerals, everyone digs this cheesy dish.

Cheesy Hashbrown Casserole in 13x9 with cornflakes

Holiday Side Dish

I’m curious what you all eat for the holidays?

Typically our meal is a carb overload. Of course we have the ham (or turkey for Thanksgiving)…but then you have mashed potatoes, sweet potatoes, and hashbrowns.

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.

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.

Why this Recipe works

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!

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.

Cheesy Hashbrown Casserole recipe with cornflake topping

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.

They’re great to serve as a side dish with my favorite mississippi roast or Oven Baked Pork Chops too!

Step By Step Instructions

Ingredients needed to make cheesy hashbrown casserole.

Step 1.

Preheat oven to 350 degrees F.

Step 2.

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 13×9 pan!

Step 3.

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.

PRO TIP: 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!

Hashbrown Casserole with cheese and cornflakes

Recipe FAQs

Should I thaw hashbrowns before cooking?

With my recipe, you can use straight from frozen!

Can I use fresh potatoes instead of frozen hashbrowns?

Yes! Grate potatoes using food processor. Use in recipe as directed.

What are cracker barrel potatoes?

Want to make this more like Cracker Barrel? Add the cheese on top before baking (skip the corn flakes).

More Comfort Food Recipes

Yield: serves 10-12

Cheesy Hashbrown Casserole

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes

This Cheesy Hashbrown Casserole, also known as Cheesy Funeral Potatoes, makes an appearance at all family gatherings. So easy and delicious and perfect for a crowd!


  • 2 lb frozen hashbrowns (cubed)
  • 16 oz sour cream
  • 2 cup shredded cheddar cheese (I use Cabot Seriously Sharp Cheddar)
  • 1 can (10 ½ oz ) cream of chicken soup
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 2 Tbsp minced onion
  • ¾ cup melted butter,divided
  • 2 cup corn flakes, crushed


  1. Preheat oven to 350 degree F.
  2. In a large mixing bowl, combine frozen hashbrowns, sour cream, cheese, soup, salt, pepper, onion and ½ cup of the melted butter. Mix until thoroughly combined. Pour into a 13x9 baking dish.
  3. In a small bowl, combine remaining ¼ cup melted butter with crushed corn flakes. Sprinkle over top of casserole.
  4. 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

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 376Total Fat: 27gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 41mgSodium: 799mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 8g

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 19, 2020

Comments & Reviews

  1. I am no a fan of using crm of chicken. I use crm of onion. Sometimes I brown smoked sausage and add that with a hearty bread it is amazing!!

  2. My kids LOVE this. They ask me at least once a week to make it. For variations I add cubed cooked chicken, ham or sausage. Have added broccoli and various frozen veggies. I add a little more butter to both the hash brown mixture and the topping. I use crushed frosted flakes for some sweetness that even my pickiest eater begs for more.

  3. With Easter coming up, I won’t have time between church and lunch to cook for an hour. So, I’m trying to figure out the best way to have this prepped and cooked the day before. Just needing to reheat before lunch. Maybe cook it without the topping, keep it in the fridge. Then morning of take out to room temp and add topping before reheating?
    Side Note: I add a packet of ranch powder and bacon bits when I make this… it is delicious!

      1. Do you remember how long you cooked it in crockpot? I’ve always made it in the oven but i need to bring it to a picnic this weekend and I know it will sit awhile before we eat so i thought this would work great.

  4. I love this recipe because it’s so easy to change up, I add grilled chicken or cubes of ham to it and use broccoli to make it a great all in one dish. Shredded hash browns are my favorite way to make it

  5. Can I double/ triple this recipe and have it in 1 metal throw away pan or would i have to put it in 2 metal pans?

  6. It is just 2 days away from Thanksgiving and I am in a panic trying to figure out what to take to my first in laws Thanksgiving feast. My family loves this recipe but we will be traveling from San Antonio to the Houston area and I am just wondering, do I cook this before hand or will it travel uncooked and pop it in the oven once I get there.

    1. I would say prepare it and leave it uncooked and just put in oven when you get there. Or even can throw it together when you get there because the prep is only 15 mins and put in oven too. I have made this many times and everyone loves it! I was even asked to make two 9×13 pans of it instead of one. 🙂

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