There are certain side dishes that steal the show. Hashbrown casserole is one of them. Creamy, cheesy, and topped with a golden, buttery crust, this dish has earned its place at holiday tables, potlucks, and Sunday breakfast spreads across the country. Whether you call it funeral potatoes, cheesy potato casserole, or simply hashbrown casserole, it is the kind of recipe that disappears fast and leaves everyone asking for the recipe.
What makes this hashbrown casserole so beloved is its perfect balance of textures. The shredded potatoes stay tender and soft, enveloped in a rich, creamy sauce made from sour cream and condensed soup. The top bakes into a golden, crackling crust, especially when you add a buttery cornflake or breadcrumb topping. Every bite is creamy, cheesy, and deeply satisfying. Best of all, it comes together in minutes with frozen, pre-shredded hashbrowns and pantry staples. Serve it alongside ham, roast beef, or fried chicken, or eat a big scoop for breakfast with eggs and bacon.
Why You Will Love This Recipe
· Only a Few Ingredients: Frozen hashbrowns, sour cream, cream soup, cheese, and butter.
· Ready in Under an Hour: 10 minutes of prep, then bake until golden and bubbly.
· Creamy and Cheesy: A rich, velvety interior with a crispy, buttery top.
· Feeds a Crowd: A 9×13 pan serves 10 to 12 people generously.
· Great for Holidays: The perfect side dish for Easter, Thanksgiving, or Christmas.
· Make-Ahead Friendly: Assemble the night before and bake when ready.
· Freezer-Friendly: Freeze before or after baking for an easy meal another day.
Ingredients List
For the Casserole:
· 1 bag (30 oz / 850g) frozen shredded hashbrown potatoes, thawed
· 2 cups (8 oz) shredded sharp cheddar cheese
· 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom)
· 2 cups (16 oz) sour cream (full-fat recommended)
· ½ cup (1 stick) unsalted butter, melted
· ½ cup finely diced yellow onion (optional)
· 1 teaspoon garlic powder
· ½ teaspoon black pepper
· ½ teaspoon salt (optional, depending on soup)
For the Topping (Optional but Highly Recommended):
· 2 cups crushed cornflakes cereal
· ¼ cup (½ stick) unsalted butter, melted
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. If using frozen hashbrowns, thaw them first. Spread them on a baking sheet and let them sit at room temperature for 20-30 minutes, or microwave on low for 2-3 minutes. Pat any excess moisture away with paper towels.
Step 2: Mix the Creamy Base
In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, melted butter, garlic powder, black pepper, and salt (if using). Whisk until smooth. If adding diced onion, stir it in now. The mixture should be thick and pale yellow.
Step 3: Add the Hashbrowns and Cheese
Add the thawed hashbrowns to the bowl. Sprinkle in the shredded cheddar cheese. Use a large spatula or wooden spoon to fold everything together until the hashbrowns are evenly coated in the creamy, cheesy mixture. Do not overmix.
Step 4: Transfer to Baking Dish
Pour the mixture into the prepared 9×13 baking dish. Spread it into an even layer with the back of the spoon or a spatula.
Step 5: Add the Topping (Optional)
In a small bowl, combine the crushed cornflakes with the ¼ cup of melted butter. Stir until the cornflakes are evenly coated. Sprinkle the buttery cornflake mixture evenly over the top of the casserole.
Step 6: Bake
Bake uncovered for 45 to 55 minutes, until the casserole is hot and bubbly around the edges and the top is golden brown. If using the cornflake topping, it should look deeply golden and crisp. If you prefer a softer top, omit the topping or cover the casserole with foil for the first 30 minutes, then uncover for the last 15.
Step 7: Rest and Serve
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set slightly, making it easier to scoop clean portions.
Cooking Tips and Pro Tips for Best Results
· Thaw and dry the hashbrowns: Frozen hashbrowns contain excess moisture. Thawing and patting them dry prevents a watery casserole. Spread them on a kitchen towel or paper towels and press gently to absorb liquid.
· Use full-fat sour cream: Low-fat or non-fat sour cream can curdle or become watery during baking. Full-fat sour cream creates a stable, creamy, velvety texture.
· Do not skip the topping: The cornflake topping adds a crucial textural contrast to the soft, creamy interior. If you do not have cornflakes, use crushed Ritz crackers, panko breadcrumbs, or even crushed potato chips.
· Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Shredding a block of cheddar yourself yields a creamier, more cohesive casserole.
· Add onion for depth: Finely diced onion adds a subtle savory sweetness that balances the richness. If you have picky eaters, use onion powder instead (1 teaspoon) or omit entirely.
· Customize the soup: Cream of chicken is traditional, but cream of mushroom, cream of celery, or even cheddar cheese soup all work beautifully.
Variations and Substitutions
Funeral Potatoes (Classic Version):
This is the traditional name for hashbrown casserole in the Midwest and Utah. Use cream of chicken soup, sour cream, cheddar cheese, and a cornflake topping. Some versions add ¼ cup of grated Parmesan to the topping.
Bacon and Chive Hashbrown Casserole:
Add ½ cup of cooked, crumbled bacon and ¼ cup of fresh chopped chives to the creamy base. Reserve some bacon for sprinkling on top after baking. The smoky, salty bacon pairs perfectly with the creamy potatoes.
Ham and Broccoli Hashbrown Casserole:
Add 1 cup of diced cooked ham and 1 cup of finely chopped broccoli florets (blanched or thawed frozen) to the mixture. This turns the side dish into a complete one-dish meal. Increase baking time by 5-10 minutes.
Spicy Jalapeño Hashbrown Casserole:
Add ½ cup of diced pickled jalapeños and 1 teaspoon of cumin to the creamy base. Use pepper jack cheese instead of cheddar. Top with crushed tortilla chips mixed with butter instead of cornflakes.
Vegetarian Hashbrown Casserole:
Use cream of mushroom soup instead of cream of chicken. Omit the onion or use vegetable broth powder for savory depth. The recipe is otherwise vegetarian as written.
Vegan Hashbrown Casserole:
Use vegan cream of mushroom soup (Pacific Foods makes one). Substitute the sour cream with vegan sour cream or plain unsweetened vegan yogurt. Use vegan butter and vegan cheddar shreds. The cornflake topping remains vegan.
Serving Suggestions
This hashbrown casserole is a versatile side dish that pairs with almost any main course:
· Holiday Meals: Serve alongside roast turkey, glazed ham, prime rib, or roast chicken.
· Breakfast or Brunch: Pair with scrambled eggs, bacon, sausage links, or a frittata.
· Casual Dinners: Serve with meatloaf, fried chicken, pork chops, or a simple green salad.
· Potlucks and BBQs: A crowd-pleaser that travels well and stays warm in a covered dish.
Other Serving Ideas:
· Top with a fried egg for breakfast
· Spoon into a bowl and top with sour cream and chives
· Use as a filling for breakfast burritos
· Serve alongside slow cooker pulled pork or brisket
Storage and Reheating Instructions
Refrigerator:
Store leftovers in an airtight container for up to 5 days. The topping will soften, but the flavor remains excellent.
Freezer:
To freeze unbaked: Assemble the casserole completely but do not add the topping. Cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Add the topping fresh before baking. Bake at 350°F for 55-65 minutes. To freeze baked: Cool completely, then cover and freeze for up to 3 months. Reheat from frozen at 350°F for 40-50 minutes.
Reheating:
· Oven (Best): Reheat covered with foil at 325°F for 15-20 minutes. Uncover for the last 5 minutes.
· Air Fryer: Reheat individual portions at 350°F for 5-7 minutes.
· Microwave: Heat individual servings for 60-90 seconds. The topping will be soft, but the flavor is still great.
Nutritional Information (Approximate, per serving – serves 10, with topping)
· Calories: 430
· Protein: 10g
· Fat: 30g
· Saturated Fat: 18g
· Carbohydrates: 30g
· Fiber: 2g
· Sugar: 3g
· Sodium: 720mg
· Calcium: 18% Daily Value
· Iron: 15% Daily Value
Frequently Asked Questions (FAQ)
1. Do I need to thaw the frozen hashbrowns before using?
Yes, thawing is strongly recommended. Thawed hashbrowns release excess moisture, which can otherwise make the casserole watery. Spread them on a baking sheet at room temperature for 20-30 minutes, or microwave on low for 2-3 minutes. Pat them dry with paper towels before mixing.
2. Can I use fresh shredded potatoes instead of frozen?
Yes. Peel and shred about 2 ½ pounds of russet potatoes (about 4-5 medium potatoes). Place the shredded potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Proceed with the recipe as written. Fresh potatoes may require an extra 5-10 minutes of baking time.
3. Why is my hashbrown casserole runny?
A runny casserole usually comes from excess moisture. Ensure your hashbrowns are thoroughly thawed and patted dry. Do not add extra liquid beyond what the recipe calls for. Full-fat sour cream is less likely to separate. If the casserole is still runny after baking, let it rest for 10-15 minutes; it will set as it cools.
4. Can I make this recipe without cream of chicken soup?
Yes. For a from-scratch version, make a simple sauce: melt 2 tablespoons of butter in a saucepan, whisk in 2 tablespoons of flour, then slowly add 1 cup of milk and ½ cup of chicken broth. Cook until thickened. Stir in ½ teaspoon of salt and pepper. Use this in place of the condensed soup. The flavor will be slightly less intense but still delicious.
5. What is the best cheese for hashbrown casserole?
Sharp cheddar is the classic choice for its bold, tangy flavor. Mild cheddar works but is less flavorful. Colby Jack, Monterey Jack, or a blend of cheddar and mozzarella are also excellent. Avoid pre-shredded cheese for the smoothest melt.
6. Can I add meat to make this a main dish?
Absolutely. Stir in 2 cups of diced cooked ham, shredded rotisserie chicken, cooked ground beef, or crumbled cooked breakfast sausage. Adding meat may require an extra 5-10 minutes of baking time to ensure everything is heated through. The casserole becomes a complete one-dish meal.