Cheesy Hashbrown Casserole Recipe

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.

Cheesy Hashbrown Casserole in 13x9 with cornflakes

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.

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!

If you love Cracker Barrel hashbrowns, skip the cornflake topping and add shredded cheese on top instead!

Ingredient Notes

Ingredients needed to make cheesy hashbrown casserole.
  • Hashbrowns – thawed or frozen will work just fine. We prefer the cubed hashbrowns, but the shredded 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).

Easy Instructions

  1. Mix it all together.
  2. Pour it in a pan. We use a 13×9 baking dish.
  3. Add the topping. Crush the cornflakes slightly, you don’t want tiny crumbs!
  4. Bake. Cover the casserole 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.

Hashbrown Casserole with cheese and cornflakes

Recipe FAQs

Should I thaw hashbrowns before cooking?

With my recipe, you can use hashbrowns 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).

How do you store hashbrown casserole?

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

Yield: serves 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 pounds frozen hashbrowns (cubed)
  • 16 ounce sour cream
  • 2 cups shredded cheddar cheese
  • 1 can (10 ½ ounce ) cream of chicken soup
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons minced onion
  • ¾ cup unsalted butter, melted, divided
  • 2 cups 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.
  • 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.
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 395Total Fat: 28gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 44mgSodium: 805mgCarbohydrates: 30gFiber: 3gSugar: 3gProtein: 8g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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.

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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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