Cheesy Hashbrown Casserole

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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.

Hashbrown casserole with corn flakes in a casserole dish.

The Best Hashbrown Casserole Recipe

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 a great addition to any meal because you can prepare it 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.
  • Mix it all and bake!

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.

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 hash brown potatoes will also work, just a different texture. You could also shred your own potatoes!
  • Cream of Chicken Soup
  • Sour Cream – provides that creamy base!
  • Minced Onion- the dried type. Or you can swap it out for chopped onion if you prefer.
  • 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 cheese). Cracker barrel hashbrown casserole is topped with shredded cheese and no cornflakes.
Hashbrown casserole with a fork taking a bite.

How to Make Hashbrown Casserole

  1. Mix it all in a large bowl.
  2. Pour it in a pan. We use a 13×9 baking dish.
  3. Add the topping. Lightly crush the cornflakes, avoid turning them into crumbs!
  4. Bake. Cover the casserole dish with foil and bake until bubbly.

Add this easy hashbrown casserole to your holiday list today. Or serve it up with mom’s meatloaf recipe.

Hashbrown Casserole with cheese and cornflakes

Holiday Side Dishes

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Cheesy Hashbrown Casserole Recipe

4.64 from 285 votes
By: Aimee
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!
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 12 servings


  • 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
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  • 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.
  • See blog post for more recipe tips and tricks.



Calories: 395kcal, Carbohydrates: 30g, Protein: 8g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 805mg, Fiber: 3g, Sugar: 3g
Course: Side Dishes
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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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 April 2, 2023

Comments & Reviews

      1. I’m not either. Gives it a totally different texture and taste. Throws off the potato to delicious creaminess ratio. Team hash browns for the win!

  1. 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.

  2. 5 stars
    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. 5 stars
    And yours is spot on. I made it for Christmas one year and we have had it at almost every family gathering since. Of course people change it up but this is the original.

  4. 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.

  5. 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

  6. 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?

  7. 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. 🙂

  8. 5 stars
    These potatoes are so incredibly delicious my family and friends love them and I’ve been asked numerous times to bring them to church pot luck dinners.
    My son and daughter-in-law are hosting a Thanksgiving brunch I’m making them to take along with a ham. Sadly I know there won’t be any leftovers to bring home to enjoy later. But I’ll make sure I get my fill at brunch. I don’t really like potatoes but I can devour these.

  9. 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…

4.64 from 285 votes (274 ratings without comment)

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