Cheesy Hashbrown Potato Casserole (with Video)
A delicious casserole side dish that will feed a crowd, today’s Cheesy Hashbrown Potato Casserole uses a variety of pantry staples to make a delicious, creamy potato casserole with a crunchy cornflake topping that is the epitome of comfort food.
Cheesy Hashbrown Potato Casserole Recipe/Craft
There are a few frozen veggies I always have on hand: frozen green beans, frozen cauliflower rice and frozen hash browns.
Frozen hash browns take all of the peeling, dicing and cooking out of adding a bit of potato to any dish – from breakfasts to soups and casseroles.
Some of my favorite ways to use frozen hash browns include:
- adding them to quiche (try them in our spinach, ham and cheese quiche recipe) or mini egg cups
- use to substitute rice in your favorite chicken casserole
- make a veggie and hash brown breakfast scramble
- use to make a filling overnight breakfast casserole
- add to any soup that calls for diced potatoes (as long as the potatoes don’t need to be puréed) or even to replace the pasta in a soup
- swap out for sliced, parboiled potatoes in a traditional scalloped potato recipe
But, this cheesy hash brown potato casserole recipe has to be my family’s favorite way to use frozen hash browns.
Some people call this recipe “Cheesy Funeral Potatoes” because in the Midwest it’s tradition to bring dishes like this (along with baked ham and cheese sandwich casseroles and other casserole dishes) to funerals or other events where you need to feed a crowd.
Personally, I’m not a huge fan of recipe names that mention funerals, so in this house we simply call this recipe cheesy hash brown potatoes, although I’d also be okay with party potatoes since they are perfect for a crowd!
We tend to add our homemade ranch seasoning to this potato casserole to give it some zesty tang, but I’ve also added buffalo sauce, Italian seasoning and Cajun seasoning depending on what I’m serving it with. So feel free to make this recipe your own and experiment with the seasonings.
No matter what you spice it up with you’ll end up with fork-tender hash browns in a creamy, cheesy sauce that gets a great texture contrast with the addition of buttery, crunchy cornflakes on top.
Of course, if you don’t want to use cornflakes as a topping you can use:
- crushed ritz crackers
- Panko-style bread crumbs (these are my favorite but any breadcrumb can be used)
- extra cheese
Since this recipe makes soooo many servings, if I’m making it just for my family I tend to split the batch in half and freeze the second hash brown casserole for another day.
To freeze our cheesy hash brown potato casserole, make the recipe all the way up until the step before you top with cornflakes. Do not top with cornflakes, just wrap the casserole well with tin foil and freeze for up to three months.
The night before you plan to serve the casserole, place it in your fridge to thaw and then add the cornflake-butter topping just before baking.
Leftovers can be enjoyed for up to three days after baking.
Also, if you want to make a meal out of this casserole – add some shredded or chopped cooked chicken, ham or turkey to the casserole for some added protein.
Check out our quick video to see how to make your own cheesy hashbrown potato casserole – and then don’t forget to scroll down to grab your free printable recipe card:
Cheesy Hash Brown Casserole Ingredients
- Hash Browns
- Sour Cream
- Cream of Chicken Soup, prepared <– we used our homemade cream of chicken soup recipe, but you can alternatively use 1 unprepared can
- Melted Butter, divided
- Ranch Seasoning <– grab our homemade ranch seasoning (or use any other favorite seasoning blend)
- Shredded Cheese
- Corn Flakes, crushed
Scroll down to the printable recipe card for full measurements.
Tip: if using frozen hash browns, allow them to thaw before proceeding with the recipe.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Mixing Bowls
- Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- 9″ x 13″ Casserole Dish <– I love these Pyrex dishes with fitted lids for easy transportation to parties or leftover storage
- Cheese Grater
How to Make Cheesy Hashbrown Casserole
Preheat oven to 350ºF.
Grease a 9” x 13” casserole dish and set aside.
In a large bowl, stir together the sour cream, cream of chicken soup and 1/2 cup of the melted butter until well-combined. Add seasoning, if desired.
Add the (thawed) hash browns and the shredded cheese to the bowl and stir until completely combined and no dry hash browns remain.
Pour the hash brown mixture out into your prepared casserole dish.
Use your mixing spoon or spatula to smooth the potato mixture down into an even layer.
In a small bowl, combine the crushed Corn Flakes with remaining 1/2 cup of melted butter and stir well until completely combined.
Sprinkle the butter-corn flake crumble over the potato mixture.
Bake for 40-45 minutes, until corn flake mixture appears dry and cheese is melted.
Pin this Cheesy Potato Casserole for your meal-planning inspiration:
Grab your free printable recipe card for our cheesy hash brown potato casserole recipe:
Cheesy Hashbrown Potato Casserole
A creamy, flavorful potato casserole made with just 6 simple ingredients and topped with crunchy, buttery corn flake topping for an irresistible texture contrast. These cheesy hash brown potatoes are also known as funeral potatoes because they can really serve a crowd!
- 5 cups hash browns
- 1 1/2 cups sour cream
- 1 cup cream of chicken soup, unprepared
- 1 cup melted butter, divided
- 1 teaspoon ranch seasoning
- 2 cups shredded cheese
- 2 cups corn flakes, crushed
- Preheat oven to 350ºF.
- Grease a 9” x 13” casserole dish and set aside.
- In a large bowl, stir together the sour cream, cream of chicken soup and 1/2 cup of the melted butter until well-combined. Add seasoning, if desired.
- Add the (thawed) hash browns and the shredded cheese to the bowl and stir until completely combined and no dry hash browns remain.
- Pour the hash brown mixture out into your prepared casserole dish.
- Use your mixing spoon or spatula to smooth the potato mixture down into an even layer.
- In a small bowl, combine the crushed Corn Flakes with remaining 1/2 cup of melted butter and stir well until completely combined.
- Sprinkle the butter-corn flake crumble over the potato mixture.
- Bake for 40-45 minutes, until corn flake mixture appears dry and cheese is melted.
Note: if you use shredded hash browns, the dish will cook a bit faster so be sure to keep an eye on the casserole and remove once the cheese is melted.
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Amount Per Serving: Calories: 432Total Fat: 34gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 59mgSodium: 928mgCarbohydrates: 27gFiber: 2gSugar: 2gProtein: 7g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this cheesy hash brown casserole as much as mine does – it’s a regularly requested favorite around here!
For more scrumptious side dishes, check out our full side dish recipe collection here:
For more ways to make veggies delicious, check out our full vegetable recipe collection here: