Go Back
HashBrown Casserole

Classic Cheesy Hashbrown Casserole (Funeral Potatoes)

This beloved Hashbrown Casserole, often called Funeral Potatoes, features creamy, cheesy shredded potatoes topped with a crunchy, buttery crust. It's the perfect easy side dish for holidays, potlucks, or family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Holiday, Side Dish
Cuisine: American, Comfort Food
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 1 bag Frozen Hashbrowns 30-32 ounces, thawed and squeezed dry
  • 1 can Cream Soup 10.5 ounces, Cream of Chicken or Cream of Mushroom
  • 1 container Sour Cream 16 ounces, full fat recommended
  • 2 cups Cheddar Cheese Sharp cheddar, shredded and divided (1 1/2 cups for mixture, 1/2 cup for topping)
  • 1/2 cup Butter 1 stick, unsalted butter, melted
  • 1/2 medium Yellow Onion Finely chopped (optional)
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper Freshly ground preferred
Optional Topping
  • 1 cup Crushed Topping Crushed cornflakes, buttered Ritz crackers, or potato chips
  • 2 tablespoons Topping Butter Melted, for coating the topping

Equipment

  • Large Mixing Bowl
  • 9x13 inch baking dish
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a standard 9x13 inch baking dish. Ensure your frozen hashbrowns are completely thawed and gently squeeze them in a clean kitchen towel to remove excess moisture.
Mixing the Base
  1. In a large mixing bowl, whisk together the canned cream soup, sour cream, 1/2 cup of melted butter, chopped onion (if using), salt, and black pepper until the mixture is smooth and uniform.
  2. Add 1 1/2 cups of the shredded cheddar cheese to the creamy mixture and stir to incorporate. Reserve the remaining 1/2 cup of cheese for the topping.
Assemble and Initial Bake
  1. Add the thawed hashbrowns to the mixing bowl. Gently fold the hashbrowns into the creamy cheese base using a spatula until they are evenly coated. Do not mash the potatoes.
  2. Pour the entire hashbrown mixture into the prepared 9x13 inch baking dish, spreading it into an even layer. Place the casserole in the preheated oven and bake for 30 minutes.
Add Topping and Finish Baking
  1. While baking, prepare the optional topping: In a small bowl, toss the crushed cornflakes (or alternative) with the 2 tablespoons of melted butter.
  2. After 30 minutes of baking, remove the casserole from the oven. Sprinkle the reserved 1/2 cup of cheddar cheese evenly over the top, followed by the prepared crunchy topping.
  3. Return the casserole to the oven and continue baking for another 15 to 20 minutes, or until the casserole is bubbly around the edges and the topping is golden brown. Let it rest for 10 minutes before serving to help the casserole set.

Notes

Ensure you squeeze as much liquid as possible from the thawed hashbrowns. If they retain too much moisture, the final casserole might be watery or runny. For a gluten-free option, use a cream soup substitute (like Cream of Celery) and top with crushed potato chips instead of cornflakes or Ritz crackers.