Classic Cheesy Hashbrown Casserole (Funeral Potatoes)
Make this simple, cheesy hashbrown casserole, often called funeral potatoes, for your next gathering. It uses a simple topping and is great for potlucks.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 65 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs frozen shredded hashbrowns, thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup butter, melted
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed cornflakes or Ritz crackers (for topping)
- 1/4 cup butter, melted (for topping)
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, milk, 1/2 cup melted butter, cheddar cheese, salt, and pepper. Mix until everything is evenly combined.
- Spread the potato mixture into the prepared baking dish.
- In a small bowl, mix the crushed cornflakes or crackers with the remaining 1/4 cup melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 45 to 55 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- For a richer flavor, swap the cream of chicken soup for condensed cream of mushroom soup.
- You can prepare this casserole completely, cover it, and refrigerate it for up to 24 hours before baking. Add 10 to 15 minutes to the total cook time if baking directly from the refrigerator.
- Use shredded Monterey Jack cheese instead of cheddar for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 24
- Saturated Fat: 13
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
- Cholesterol: 55