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 have ulcerative colitis and black pepper is rather problematic, can I use white pepper since I can get it more finely ground? And what about smoked paprika to give it a smoky taste? Besides, my kids love paprika…

  2. My children are very careful now with Covid and don’t like sharing food out of one pan. I was wondering if anyone has ever made these potatoes in a 12 cup muffin pan? I don’t want to ruin a whole recipe if this won’t work.
    Mary Jo

    1. Yes I have done that with my kids. We actually froze them and they popped them in the microwave for an afternoon snack

    2. My husband has Celiac Disease and we are careful not to put the spoon on our regular wheat sandwich buns when taking something like bbq chicken out of a crockpot. It doesn’t seem hard to be careful of making sure not to double dip, having only one person serve it (maybe the person making it?), or simply washing hands before serving. Individual servings are great, but if everyone is already living together and no one is crazy in serving the dish, there’s no need for an extra step.

  3. I only had cream of cauliflower (the Corona Virus has caused peeps to hoard soups, too). Yum! I added two slices of ham, chopped & I substituted Special K for cornflakes. It was perfectly scrumptious!

    1. I use smoked sausage and Never use cream of chicken because well in my opinion it is gross to have pieces of canned chicken in your hash brown casserole. But adding browned smoked sausage also makes a meal of it!
      I also use cream of onion when you can find it!!!

  4. I used cream of mushroom instead because my husband is vegetarian.

    I also used Chex cereal .

    It looks good, still baking mine as we speak. I will update with another review once it’s baked. Just curious if anyone else similar substitutions

    1. I am obsessed with this recipe! I use French fried onions instead of corn flakes – YUM!! Then I fry up the leftovers in a skillet with butter and make little potato cakes things. SO GOOD!

  5. This was fantastic! I made a variation of my own by using brown rice and some cream cheese! So delicious! Thanks

  6. Added 1/2 lb of thick cut bacon. Like bacon makes everything better. Great recipe. Turned out wonderful.

  7. Love your recipes when I find them online I switch back and forth between shredded and cubed cannot do the corn flakes on top will do anything else on top my mom cured me that when I was about 14 years old and would wake us up and tell us she was putting the milk on the corn flakesfor some reason I can’t deal with them ever since whether they’re soggy or not I know what her idea was but really a girl at work and I’ve done this different times told me to switch the sour cream for chip dip easy French onion or ranch gives a little different flavor is wonderful give it a try sometime love your recipes and will keep stopping back Diana

  8. We use potato O’Brien instead of hash browns. It already has the onion and we love the green peppers too!

  9. I too have been making these for years. Only two of us now so I know about freezing them…GREAT! I do not care for cheddar as much so I use half Swiss or motz. Saltines mixed with butter for top are good too.too

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