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HashBrown Casserole

Classic Cheesy Hashbrown Casserole (Funeral Potatoes)

This creamy, cheesy hashbrown casserole is the ultimate comfort food, blending shredded hashbrowns, a rich sour cream sauce, and plenty of cheddar, topped with a crispy cornflake crust. It's an essential side dish for holidays and potlucks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Casserole, Side Dish
Cuisine: American, Southern
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 1 bag Frozen shredded hashbrowns 30-32 ounce bag, completely thawed and excess liquid squeezed out.
  • 1 can Cream of Chicken Soup 10.5 ounce can (or Cream of Mushroom/Celery)
  • 1 container Sour Cream 16 ounce, full fat or reduced fat
  • 2 cups Sharp cheddar cheese Shredded and divided (1 1/2 cups for base, 1/2 cup for topping)
  • 1/2 cup Unsalted butter Melted (1 stick)
  • 1/2 medium Yellow onion Finely chopped (optional, substitute 1 tsp onion powder)
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper Freshly ground preferred
Optional Topping
  • 1 cup Crushed cornflakes Or crushed buttered Ritz crackers, or potato chips
  • 2 tablespoons Unsalted butter Melted, for tossing with optional topping

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl

Method
 

Step 1: Preparation
  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a standard 9x13 inch baking dish.
  2. Thaw and Drain: Ensure the frozen hashbrowns are completely thawed. Gently squeeze out any excess liquid using paper towels or a clean kitchen towel; this prevents a watery casserole.
Step 2: Combine the Base
  1. Combine Creamy Ingredients: In a large mixing bowl, whisk together the canned cream soup, sour cream, 1/2 cup melted butter, chopped onion (if using), salt, and black pepper until the mixture is smooth and well combined.
  2. Add Cheese: 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.
Step 3: Mix and Bake
  1. Mix and Transfer: Add the thawed hashbrowns to the mixing bowl. Gently fold the hashbrowns into the mixture using a spatula until the hashbrowns are evenly coated. Pour the mixture into the prepared baking dish and spread it into an even layer.
  2. Initial Bake: Place the casserole in the preheated oven and bake for 30 minutes.
Step 4: Add Topping and Finish
  1. Prepare Topping: While the casserole is baking, toss the crushed cornflakes (or chips/crackers) with 2 tablespoons of melted butter in a small bowl.
  2. Final Topping: After 30 minutes, 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 (if using).
  3. Finish Baking and Rest: Return the casserole to the oven and continue baking for another 15 to 20 minutes, or until the casserole is bubbling hot, the cheese is fully melted, and the topping is golden brown and crisp. Remove from oven and let it rest on a cooling rack for 10 minutes before serving. This allows the casserole to set.

Notes

For a lighter casserole, use low-fat sour cream and substitute the butter with olive oil, although this will change the traditional flavor profile.
**Freezing Instructions:** This casserole can be assembled up to 24 hours ahead of time (without the crunchy topping). Cover tightly and refrigerate. When ready to bake, add 15 minutes to the initial bake time since you are starting from cold. Add the topping for the final 20 minutes of baking.